Japanese Chrysanthemum (Cryptotaenia japonica), known in Japan as 'Mitsuba', is a perennial herbaceous plant of the celery family. It is shade-tolerant and prefers partial shade, but can grow in any soil provided there is a snow cover in winter. The plant usually reaches a height of 30–40 cm, although young shoots reach 25–35 cm during the first 55–60 days after sowing.
The leaves of chrysanthemum have an oval or lobed shape with a serrated edge and a light emerald color. They are used as a seasoning in Japanese cuisine: added to soups, rice, potato dishes, salads, and rolls. With prolonged cooking, the taste can become bitter, so it is better to use fresh or lightly fried leaves. Roots are also used – they are blanched and fried.
Chrysanthemum is rich in nutrients: potassium, calcium, vitamins C, B1–B6, E, folic acid, β-carotene, iron, phosphorus, magnesium. It contains flavonoids (apigenin, luteolin) and sterols (β-sitosterol, stigmasterol), which possess anti-inflammatory, antioxidant, and hypo-lipidemic properties. Essential oil contains monoterpenoids and sesquiterpenoids, enhancing the antioxidant effect.
In folk medicine, chrysanthemum is used to treat colds, cough, urinary problems, pneumonia, and skin eruptions. It also improves the functioning of the gastrointestinal tract and cardiovascular system due to its toning properties.
For cultivation, seeds can be sown in early spring or even in autumn; shelters are not required. The plant can live 3–4 years in one place, and seedlings contribute to improved fruiting. In care, it is important to loosen the soil and weed out excess shoots, removing them at a distance of 10–15 cm from each other.
