Rainbow Chrysanthemum Flower Heads (Chrysanthemum morifolium) — Dried Edible Floral Herb, 500g

Rainbow Chrysanthemum Flower Heads (Chrysanthemum morifolium) are the dried, low-temperature slow-baked blossoms of a beloved traditional food herb known in Traditional Chinese Medicine (TCM) as Qī Cǎi Jú (七彩菊), also called Rainbow Chrysanthemum or Five-Color Chrysanthemum. For centuries, chrysanthemum flowers have been prized as a cooling, clarifying, and spirit-lightening herb, used to refresh the eyes, soothe the head, and gently disperse wind-heat. Its nature is sweet, slightly bitter, and slightly cold, making it a mild yet refreshing herb for clearing heat, calming the Liver, and brightening the senses.

Key Selling Points

• Traditional heat-clearing food herb
• Dried rainbow chrysanthemum flower heads
• Chrysanthemum morifolium
• Low-temperature slow-baked for color and aroma
• Suitable for tea, soup, and decorative use

Quality & Sensory

Each batch is carefully low-temperature slow-baked to preserve the flower heads' vivid multi-toned petals, soft layered texture, and delicate floral aroma. When brewed, the blossoms unfurl and release a light, gently sweet chrysanthemum flavor with a clean, refreshing finish, tinting the water a pale golden hue.

Technical Specifications

Usage Scenarios

• Chrysanthemum herbal tea
• Blended floral infusions
• Soup and congee garnish
• Decorative dried floral arrangements
• Seasonal cooling beverage

Traditional Uses

In folk herbal practice, chrysanthemum flower heads are brewed into daily teas, blended with goji berry and jujube, or added to light soups and congee to support seasonal cooling and daily clarity. They are a common ingredient in summer and autumn tea blends, where they pair with honeysuckle, mulberry leaf, and wolfberry. As a decorative dried flower, they are also used in floral crafts and potpourri.

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