LAST WOOD KRYSANTHEMUM SKIN
Japanese Chrysanthemums are a good source of potassium to regulate fluid levels within the body and vitamin A to improve skin complexion, protect against vision loss, and strengthen the immune system. Regardless of the specific variety, all types of Japanese Chrysanthemums are revered throughout the country and are one of the main flowers depicted in cooking, art, and literature. Da-kengai chrysanthemums grow on constructed lattices, giving the plant a cascading, waterfall-like illusion of hundreds of small, colorful flowers, while bonsai chrysanthemums are pruned to look like mature, miniature trees with tiny flowers. The final groupings consist of smaller Japanese Chrysanthemums, known as dai-kengai and bonsai chrysanthemums.
There are also medium-sized Japanese Chrysanthemums known as chugiku, primarily grown in home gardens and used for celebratory bouquets, culinary uses, housewarming gifts, and funeral arrangements. Ogiku flowers are the largest Japanese Chrysanthemums and are typically cultivated for botanical gardens and competitions. Chrysanthemums are also known as Kiku, Wagiku, and Kotengiku in Japan and are categorized into several groupings dependent on size. There are approximately 20,000 cultivars of chrysanthemums worldwide, and more than 350 varieties have been developed in Japan for culinary, medicinal, and ornamental use. Japanese Chrysanthemums, botanically a part of the Asteraceae family, is a general descriptor used to encompass many different varieties of chrysanthemums cultivated in Japan.
Japanese Chrysanthemums are available in the fall through early winter. Japanese Chrysanthemums have a subtly vegetal, bitter flavor when raw, and the flowers are often cooked with stronger flavors to balance their somewhat medicinal taste. Japanese Chrysanthemums can also appear spider-like, producing slender, tube-like petals that extend in all directions, and the varieties bloom in red, purple, pink, white, orange, yellow, to variegated hues. The flower shape also varies considerably, with some varieties bearing a large, dome-like shape with thick, upward turned flowers, while other flowers develop flat blooms with two layers of broad petals. 78.Japanese Chrysanthemums widely range in color, size, and shape, depending on the variety, and the flowers average between 4 to 20 centimeters in diameter. This article originally appeared in the issue, p. Use a water soluble fertilizer according to label directions or dissolve 1 tablespoon of a complete garden fertilizer, such as 5-10-5, in one gallon of water. The mulch also helps control weeds.Įncourage plant growth with a monthly application of fertilizer. To conserve soil moisture, mulch chrysanthemums with 2 to 4 inches of grass clippings, wood chips, or other materials. Avoid wetting the foliage when watering to discourage possible disease development. Water mums thoroughly during hot, dry weather. Pinching results in bushy, compact plants with additional flowers. Continue pinching until late June or early July. Pinching can be done with your fingers or a pair of clippers. Pinch again when these new shoots reach a length of 6 to 8 inches. New lateral branches will develop along the stems.
Remove the stem tips when the shoots are approximately 6 inches tall. Pinch newly planted and established mums from late spring to midsummer. While chrysanthemums are easy to-grow perennials, pinching, watering, and fertilizing are necessary to insure a good flower display in the fall.
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