Requested Recipe:

Chrysanthemums are a genus with several species and hundreds of varieties. Commonly called "mums" in the English-speaking world, they also go by their variety name, such as "coronation" for Chrysanthemum coronarium L. var. coronarium (not to be confused with the 'carnation,' or Dianthus caryophyllus ).

Chrysanthemums are without doubt non-poisonous and indeed are quite edible, having a slightly bitter, sometimes pungent flavor. But they are often listed among toxic plants because adverse effects are known to be associated with them among some people and if consumed in large quantities. The three adverse effects I am aware of are:

• Allergy: asthematics or others who suffer allergic reactions to composite-type flowers may have allergic reactions to chrysanthemums,
• Minor Toxicity: ingestion may cause some minor symptoms such as rash, vomiting or diarrhea, but generally ingestion of small amounts will not cause any adverse symptoms at all.
• Dermatitis: exposure to juice or sap from these plants may produce a skin rash or irritation

Having said that, let me add that most people will suffer none of these reactions from eating the flowers and fewer still will suffer from enjoying a glass of chrysanthemum wine. Most toxicity lists err on the side of caution, listing such staples as apples, apricots, and even mustard.

This wine is made from the petals of the flower only. The greenery is bitter and, as noted above, its sap can cause dematitis. The wine is best when finished semi-sweet (i.e. with a specific gravity around 1.004 to 1.007) and served chilled. Chrysanthemums can be blended with other flowers, such as calendulas, jasmines, lilacs, nasturiums, roses, or violets.