Ju Hua are the flower heads of familiar florist's chrysanthemums and they make a popular cooling tea in China, which is now readily available in cartons from takeaways and supermarkets.
The herb has been used for at least 2,000 years and was first listed by Shen Nong. He gave it the alternative name of Jie Hua (seasonal flower) and suggested that protracted use would "slow ageing and prolong life".
BOTANICAL NAME: Dendranthema x grandiflorum
COMMON NAME: Chrysanthemum
FAMILY: Compositae/ Asteraceae
PARTS USED: Flowers
TASTE : Pungent, sweet, bitter
MERIDIANS: Lung, liver
ACTIONS: Antibacterial, antifungal, antiviral, anti-inflammatory, lowers blood pressure, relaxes blood vessels
TRADITIONAL USES • to disperse wind and heat • to clear liver heat and calm liver wind • to neutralize toxins
TYPICAL CHINESE DOSE: 9-18 grams (1/3 – 3/5 ounce)
COMBINATIONS Used with Chuan Xiang for headaches due to external wind-heat; with Gou Qi Zi for headaches, dizziness, and vertigo due to ascending liver yang; and with Sang Ye, Bo He, Jie Geng, lian Qiao, and other herbs in Sang Ju Yin, which is used for alleviating the type of wind-heat that causes common colds and influenza.
CAUTIONS:Avoid with diarrhoea and in Qi deficiency
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