Wild chrysanthemum buds are common in the north, and grow mostly under shady leaves. If it snows heavily before and after the Chinese New Year, chrysanthemum buds will appear like mushrooms when the temperature warms up and the snow melts. In the shady forest at the foot of the mountain, under the thick leaves, you will see green buds, accompanied by the fragrance of the soil after melting snow. Picking it home to make a plate of Chinese food can be described as original ecological food. Physical and chemical analysis shows that chrysanthemum contains volatile oil, stevioside, adenine, amino acids, choline, stachydrine, berberine, flavonoids, chrysanthemum pigment, vitamins and trace elements, which can resist pathogens and enhance capillary resistance. Among them, flavonoids have been proved to have a strong scavenging effect on free radicals, and have remarkable effects on antioxidation and anti-aging. From the point of view of nutrition, the essence of plants lies in flowers and fruits. Chrysanthemum petals contain 17 kinds of amino acids, among which glutamic acid, aspartic acid and proline are higher. In addition, it is rich in vitamins and trace elements such as iron, zinc, copper and selenium, which has incomparable functions for ordinary fruits and vegetables.