Taiwan feverfew, known as “Taiwan chamomile” or “chrysanthemum” in Taiwan.
Feature:
White chrysanthemum petals are long and white, with yellow stamens in the center.
Taste and smell:
Taste: Has a slightly sweet taste, smooth texture, and a bit of bitterness.
Smell: Its aroma is unique, fragrant but not pungent, and it smells relaxing.
Origin:
Taiwan
Cooking dishes:
Chrysanthemum tea: Chrysanthemum tea can be made by soaking dried chrysanthemums in hot water.
Preserves: Chrysanthemums can also be made into preserves, a popular snack.
Chrysanthemum wine: In some places, chrysanthemums are soaked in wine to create wine with a special aroma.
Culinary Use: In addition to beverages and desserts, chrysanthemums can also be used in culinary dishes to add aroma and color.
