Chrysanthemum, also known as Ganzhu, Zhenju, and Yaogu, is mentioned in "Shennong's Classic of Materia Medica". It refers to the dried inflorescence of Chrysanthemum morifolium Ramat., a plant in the family Asteraceae. The flowers are harvested in batches from September to November, and then dried in the shade, roasted, or steamed and dried. Those produced in Mao County and Woyang in Anhui, and Shangqiu in Henan are called "Boju". Those produced in Shexian in Anhui and Deqing in Zhejiang are called "Gongju". The tea chrysanthemums mainly come from Jiaxing, Tongxiang, and Wuxing in Zhejiang, while the yellow chrysanthemums mainly come from Haining in Zhejiang. These two are collectively referred to as "Hangju". Those produced in Chuzhou in Anhui are called "Chuju".
【Processing Method】1. Chrysanthemum: "Remove the stem." "Remove the calyx." "Remove the stem and leaves." "Remove the root and branches." "Remove the dirt." Currently, the original medicinal material is selected, and impurities and residual stems and leaves are removed, and ash is sieved out.
2. Stir-fried Chrysanthemum: "Stir-fry lightly." Currently, intact chrysanthemums are selected and stir-fried over low heat until the edges of the petals turn slightly black, then taken out to cool.
3. Charred Chrysanthemum: "Burn the charcoal to preserve its nature." "Either stir-fry until black or stew with charcoal." Currently, clean chrysanthemums are placed in a pot, stir-fried over medium heat until dark brown, then sprayed with a little water to extinguish the sparks, and taken out to cool.
