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Many flowers that are technically edible can be far from palatable. [10] An example of a species with flowers that are of high nutritional value is the dandelion , whose flowers are shown to contain high levels of polyphenols and antioxidants and possess anti-inflammatory and anti-angiogenic properties.
Plants benefit from pruning of old growth in winter to allow for new growth in spring. Dead-heading, or pruning off old flower heads, promotes the production of more flowers. [7] Fresh seeds germinate in 3 to 20 days and require no special treatment. [14] Plants grow best in acid, well-aerated soils of pH 5.5 to 6.3, with low levels of phosphorus.
When steeped, the bundle expands and unfurls in a process that emulates a blooming flower, [2] and the flowers inside emerge as the centerpiece. [3] Typically they are sourced from the Yunnan province of China. [4] Flowers commonly used in flowering teas include globe amaranth, chrysanthemum, jasmine, lily, hibiscus, and osmanthus. [2]
Yellow or white chrysanthemum flowers of the species C. morifolium are boiled to make a tea in some parts of East Asia. The resulting beverage is known simply as chrysanthemum tea (菊 花 茶, pinyin: júhuā chá, in Chinese). In Korea, a rice wine flavored with chrysanthemum flowers is called gukhwaju (국화주).
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Chrysanthemum tea is a flower-based infusion beverage made from the chrysanthemum flowers of the species Chrysanthemum morifolium or Chrysanthemum indicum, which are most popular throughout East and Southeast Asia. First cultivated in China as a herb as early as the 1500 BCE, Chrysanthemum became popularized as a tea during the Song dynasty. [2]
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In addition, the yellow corollas of the flower are about 5–7 mm long and 1.5–2 mm wide These heads stretch to about 1.5 cm in diameter. [7] These bisexual florets have obtuse and irregular anther bases. They have pistillate ray florets that can be yellow or white. From these florets, they produce achenes, which are indehiscent and angled.