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Chrysanthemum (Ju Hua), originally growing in the rivers, marshes, and fields of Yongzhou, is now found everywhere, with those from Jutan in Nanyang considered the best. In early spring, fine seedlings sprout on the ground; they flourish in summer, flower in autumn, and bear fruit in winter. However, there are many varieties of chrysanthemum. Some have purple stems and a fragrant aroma, with thick, tender leaves that are edible; their flowers are small and taste very sweet—these are the true variety. Others have green stems that are larger, with thin leaves possessing the odor of mugwort and artemisia and a bitter taste; their flowers are also large but are named Ku Yi (Bitter Mugwort) and are not the true variety. The chrysanthemums from Nanyang also come in two types: White Chrysanthemum has leaves large like mugwort, green stems, thin roots, white flowers, and yellow stamens; Yellow Chrysanthemum has leaves resembling crown daisy, with both flowers and stamens being yellow. Currently, practitioners of dietary therapy mostly use the white variety. Nanjing has another type that bears small flowers with bead-like structures beneath the petals, called Zhuzi Ju (Pearl Chrysanthemum). It is said to be excellent for medicinal use. Roots are harvested in the first lunar month, leaves in the third, stems in the fifth, flowers in the ninth, and fruits in the eleventh; all are dried in the shade for use. *Tang Tianbao Danfang Tu* records White Chrysanthemum, stating it tastes pungent, is neutral in nature, and non-toxic. It originally grew in the valleys and fields of Nanyang. People in Sichuan call it Huifeng Ju (Return Bee Chrysanthemum); people in Runan call it Cha Ku Hao; those in Shangdang, Jian'an Commandery, and Shunzheng Commandery call it Yang Huan Cao; and those in Henei call it Di Wei Hao. It is present in all these commanderies. Its efficacy mainly treats chronic wind-stroke causing dizziness and vertigo in men and women, dry and falling hair, phlegm accumulation in the chest, and symptoms where wind attacks cause spinning dizziness, dim vision, and a sensation of fainting or falling. This is its clinical presentation. First, moxa should be applied to both Fengchi acupoints (GB20, Wind Pool), fourteen moxa cones each, followed by the administration of this White Chrysanthemum wine and pills, which can lead to permanent recovery. The method is as follows: In late spring and early summer, collect soft seedlings, dry them in the shade, pound them into powder, and take one fangcun bi (a square-inch measure) on an empty stomach, mixed with unadulterated rice wine. Take twice daily, gradually increasing to three fangcun bi. If one does not wish to drink alcohol, mixing it with soup or porridge juice is also acceptable. In the eighth lunar month, harvest the flowers, sun-dry them, cut them up, take three da jin (large catties), place them in a raw silk bag, and store them in three da dou (large pecks) of wine. After seven days, begin consumption, taking it three times daily, ensuring the effect of the wine is continuous. Currently, various prefectures also produce Chrysanthemum wine; their methods likely derive from this source.