Chrysanthemums in Fengtai

Chrysanthemums in Fengtai

　　 Chrysanthemums, belonging to the Asteraceae family, are perennial upright herbs. Native to China, they have been cultivated for over 3,000 years. As early as the Warring States period, the great Chu poet Qu Yuan wrote in his classic "Li Sao": "In the morning I drink the dew that falls from magnolia blooms; at night I eat the petals that drop from autumn chrysanthemums." Chrysanthemums are one of the most esteemed ornamental and medicinal flowers. The Huaxiang and Lugouqiao areas in Fengtai District had large-scale cultivation during the Ming and Qing dynasties, commonly referred to by locals as "jiuhua" (nine flowers). It is now the city flower of Beijing.

　　 Chrysanthemum stems are erect and much-branched, with alternate leaves that are ovate-rounded in shape and have coarse serrations or deep lobes along the edges. The flower heads are terminal or axillary, varying in size, color, and shape depending on the variety. In Beijing, chrysanthemum buds begin to appear in early September, with blooming occurring in October and lasting all the way to around New Year’s Day. Chrysanthemums are highly adaptable, cold-resistant, and somewhat drought-tolerant. The Huaxiang and Lugouqiao areas are the main chrysanthemum-growing regions in Beijing. These locations lie on the Yongding River alluvial and diluvial plains, featuring deep soil layers primarily composed of sandy loam and light loam, with moderate sand-clay content, loose and fertile soil that is conducive to the root development of chrysanthemums. With little rainfall in autumn and winter and abundant sunlight, the conditions are ideal for chrysanthemum growth.

　　 Chrysanthemums are graceful in form, noble and elegant, with a delicate fragrance. They fear no harsh cold and bloom bravely even when frosted, which is why the ancients called them the “gentleman among flowers.” Beyond their ornamental value, they can also be used for tea and medicine, making them highly economically valuable. The famous Chinese pharmacologist Li Shizhen noted in "Compendium of Materia Medica": “Its seedlings can be eaten as vegetables, its leaves can be brewed for drinking, its flowers can be consumed, its roots can be used medicinally, its fluff can be stuffed into pillows, and it can be fermented into drink.” In traditional Chinese medicine, yellow and white chrysanthemums are used medicinally. They are slightly cold in nature, with a sweet and bitter taste, and are known for functions such as dispelling wind, clearing heat, soothing the liver, and improving vision. White chrysanthemums can also be used as a beverage, serving as a tea substitute.

　　 Whenever the autumn wind rustles and snow is about to arrive, the Fengtai Garden hosts a chrysanthemum exhibition. Over 200 varieties are displayed, including some relatively precious ones such as Xixiang Daiyue (Waiting for the Moon in the Western Chamber), Tanxiang Gouhuan (Sandalwood Hook Ring), Baiyu Zhulian (White Jade Bead Curtain), Chixian Jinzhu (Red Thread Golden Pearl), Fenghuang Zhenyu (Phoenix Spreading Feathers), Wuse Furong (Five-Colored Lotus), Swan Dance, Grey Crane Wing, Grey Crane Dance, and Guanghui (Radiance). Since the 1980s, new varieties have been developed, such as the early-blooming Xiaozao chrysanthemum, the adaptable ground-cover chrysanthemum, and those capable of blooming in spring—adding color to the capital’s spring season.