Witnessed by: TCM
Chrysanthemum (Chrysanthemum morifolium), of the Asteraceae family. Cultivated perennial grown for its full flower heads; native range: long-cultivated in China; wild ancestry in East Asia. Globally recognized as ju hua (菊花) in Chinese, and florist's chrysanthemum, mum, chrysanthemum flower in English. The part used is flower head. Pale white or yellow ray-flowered heads, lightly sweet then bitter, delicately aromatic.
In this cross-tradition database, we analyze how this substance operates across world medicine systems — tracking its traditional tastes, temperatures, tissue affinities, post-digestive effects, and planetary correspondences across Ayurveda, Unani, and Western herbalism.
CHRYSANTHEMUM
IDENTITY
Name
- Common
- chrysanthemum
- Scientific name
- Chrysanthemum morifolium Ramat.
- Family
- Asteraceae
Form
- Part used
- flower head
PROPERTIES
Nature
Taste
how the plant declares itself on the tongue
- TCM
- sweet · bitter
Temperature
- TCM
- cool (slightly cold)
Affinity
where in the body it travels
Organs / channels
- TCM
- Lung · Liver
PRACTICE
Virtue
Actions
- TCM
- disperses wind-heat, clears Liver and brightens the eyes, calms Liver yang, clears heat and resolves toxicity
Cautions
- Contraindications
- caution in qi deficiency with poor appetite and loose stool
- Toxicity
- generally very safe; large doses cool the digestion
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