The chrysanthemum is not toxic without blanching.

Raw chrysanthemums do not contain toxicity and can be consumed directly, and the texture of chrysanthemums itself is very tender, so there is no need to blanch chrysanthemums with boiled water when making cold chrysanthemums, which will make the chrysanthemums' taste and nutritional value decrease.

But because the chrysanthemum may be contaminated with dirt, dust, parasites and other impurities in the process of planting, it is necessary to clean the chrysanthemum before cooking, preferably by soaking it in salt water.

Time to blanch:

If you are worried that it is not safe to eat the chrysanthemums raw, you can blanch the chrysanthemums, but it is not recommended to blanch them for too long, so as to avoid affecting the taste and nutritional value of the chrysanthemums. Generally speaking, the chrysanthemums will be put into boiling water, and then the water can be fished out after it boils again.

In order to prevent the residual temperature from continuing to heat the bitter chrysanthemums, you need to quickly pass the bitter chrysanthemums through cold water again after they have been fished out, or immerse them in cold water, so as to prevent the bitter chrysanthemums from becoming rotten in texture.