Edible chrysanthemum is not only a delicious ingredient, but also has rich nutritional and medicinal value. It has a place in the traditional diet of many Asian countries, especially in China, Japan and South Korea. Next, we will introduce the types of edible chrysanthemum, nutritional value, cooking methods and its application in traditional medicine in detail.

1.Edible chrysanthemum is mainly divided into the following types：Hangbai chrysanthemum: Mainly produced in Zhejiang Province, China, it is famous for its fragrance and sweet taste.
2.Gongju：Produced in Anhui Province, it was a tribute to the royal family and has a unique fragrance.
3.Chuju：Produced in Chuzhou, Anhui Province, it has white flowers and a light taste.
4.Jinsiju： It is golden in color, has slender petals, and is often used to make tea. Edible chrysanthemum is rich in various vitamins and minerals, especially vitamin C and B vitamins. In addition, it is rich in flavonoids and antioxidants, which help improve immunity, protect eyesight and relieve stress.
5.Main nutrients Vitamin C：Enhances immune system function. Flavonoids:Have antioxidant and anti-inflammatory effects.
6.Minerals：Such as calcium, iron and magnesium, help maintain good health. Edible chrysanthemum is not only a delicious ingredient, but also has many health benefits. Whether it is used as tea, soup or dessert, it adds diversity and nutrition to our table.

＊Color: yellow
＊ Free samples, shipping fee extra
＊Can be produced according to packaging requirements
＊Stable quality, fast delivery

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