Below is a list of all known varieties for Chrysanthemum. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Chrysanthemum "Etsu-no-Hoka" (Shokuyo Kiku) | A "famous, large, yellow" "edible" Japanese cultivar. "Petals" are "blanched" and have a "sweet, delicate" flavor. |
| Chrysanthemum "Flower" Infused Oil | "Dried" flowers "infused" in "oil." Used "topically" or as a "mildly-flavored" "finishing oil." |
| Chrysanthemum "Garland" (Glebionis coronaria) | Technically a different genus, but used as "edible chrysanthemum." The yellow, daisy-like flowers are also edible, with a mild, herbaceous flavor. |
| Chrysanthemum "Garland" (Shungiku) | The leaves of a different species (Glebionis coronaria), but often grouped. The leaves (and sometimes flowers) are a staple "green" in Asian hot pots and stir-fries. |
| Chrysanthemum "Garland" Petals | The yellow, daisy-like petals of the *Glebionis coronaria* plant. Mildly herbaceous and used in salads. |
| Chrysanthemum "Garland, Broad-Leaf" (Shungiku) | A "variety" of *Glebionis coronaria* with "larger, rounded" leaves. "Milder" flavor. "Flowers" are also edible. |
| Chrysanthemum "Garland, Small-Leaf" (Shungiku) | A "variety" of *Glebionis coronaria* with "smaller, deeply-cut" leaves. "Stronger" flavor. "Flowers" are also edible. |
| Chrysanthemum "Indicum" (Wild) | The "wild, yellow" "Indian Chrysanthemum." "Bitter, medicinal" flavor. Used in "traditional medicine." |
| Chrysanthemum "Kakinomoto" (Shokuyo Kiku) | A "small, pink-purple" "edible" Japanese cultivar. "Petals" are "blanched" and "used in salads." |
| Chrysanthemum "Matsu-ura" (Shokuyo Kiku) | A "large, purple-red" "edible" Japanese cultivar. "Petals" are "blanched" and "used for garnish." |
| Chrysanthemum "Morifolium" (Florist's Mum) | The "common, colorful" "garden mum." "Petals" are "edible" (if "spray-free") but often "bitter" or "bland." Used for "garnish." |
| Chrysanthemum "Ogon" (Shokuyo Kiku) | A "large, yellow, tubular-petaled" "edible" Japanese cultivar. |
| Chrysanthemum "Petal" Salad (Ohitashi) | A "Japanese" dish of "blanched, edible" "Chrysanthemum petals" (Shokuyo Kiku) "tossed" in a "dashi-soy" dressing. |
| Chrysanthemum "Petals" (Garnish) | The "ray petals" of "any" "non-toxic, spray-free" "Mum." "Mild, peppery, slightly bitter" flavor. Used for "color." |
| Chrysanthemum (Blanched Petals) | The "Japanese preparation" method, where "petals" are "blanched" in "vinegared water" to "remove bitterness" and "improve texture." |
| Chrysanthemum (Boju) | A "white" tea cultivar from "Bozhou, China." "Slightly bitter, cooling" flavor. |
| Chrysanthemum (Chuju) | A "white" tea cultivar from "Anhui, China." "Sweet, mild" flavor. |
| Chrysanthemum (Fubai) | A "white" tea cultivar from "Jiangxi, China." "Mild, sweet" flavor. |
| Chrysanthemum (Green, Garnish) | The "petals" of a "spray-free" "green" garden mum. "Mild, grassy, slightly bitter." |
| Chrysanthemum (Hangzhou White) | A "premium" "white" tea cultivar from "Hangzhou, China." "Mild, sweet, floral." |
| Chrysanthemum (Huangshan Gong Ju) | "Tribute" Chrysanthemum. A "premium, small, yellow" tea cultivar from "Huangshan, China." "Sweet, strong" aroma. |
| Chrysanthemum (Ju Hua) Tea | A popular, lightly sweet, and "cooling" herbal tea made from small, dried, white or yellow chrysanthemum flower heads. |
| Chrysanthemum (Kunlun Snow) | A "high-altitude," "dark-yellow/red" "coreopsis" (not true Chrysanthemum) flower used as a "tea." "Sweet, honey-like" flavor. |
| Chrysanthemum (Pickled Petals) | "Edible" petals "preserved" in a "salt-and-vinegar" brine. Used as a "condiment." |
| Chrysanthemum (Purple, Garnish) | The "petals" of a "spray-free" "purple" garden mum. "Mild, peppery, slightly bitter." |
| Chrysanthemum (Red, Garnish) | The "petals" of a "spray-free" "red" garden mum. "Mild, peppery, slightly bitter." |
| Chrysanthemum (Shokuyo Kiku) | A "specific, edible" "Japanese" cultivar. "Large, yellow" flowers. "Petals" are "blanched" and "used in salads (ohitashi)." |
| Chrysanthemum (White, Garnish) | The "petals" of a "spray-free" "white" garden mum. "Mild, peppery, slightly bitter." |
| Chrysanthemum (White, Tea) | A "specific, white" cultivar (e.g., "Hangzhou White") "dried" for "Chrysanthemum tea." "Mild, sweet, floral" flavor. |
| Chrysanthemum (Yellow, Garnish) | The "petals" of a "spray-free" "yellow" garden mum. "Mild, peppery, slightly bitter." |
| Chrysanthemum (Yellow, Tea) | A "specific, yellow" cultivar (e.g., "Huangshan Gong Ju") "dried" for "tea." "Slightly more bitter" but "flavorful." |
| Chrysanthemum Tea (Ju Hua) | The "dried, whole" "small, white" or "yellow" flowers. Used to make a "popular, cooling" herbal tea. |
| Chrysanthemum Tea (White Flower) | The dried, whole, small white chrysanthemum flowers (*Ju Hua*) used to make a popular, cooling herbal tea in Asia. |
| Chrysanthemum Wine | A "fermented wine" made from "chrysanthemum flowers" and "rice," popular in "Korea" (Gukhwaju). |
| Dried Chrysanthemum Flowers | The dried, whole flower heads (usually white or pale yellow) used to make a popular, mild, and slightly sweet herbal tea. |
| Edible Chrysanthemum (Shokuyo Kiku) | Specific Japanese cultivars bred for eating. The large, yellow or purple flowers are blanched and used in salads (ohitashi). |
| Shokuyo Kiku | A specific, edible Chrysanthemum cultivar from Japan, bred for its large, bright yellow flowers, which are eaten in salads. |