Benghao has the effects of regulating the stomach and strengthening the spleen, lowering blood pressure and nourishing the brain. Regular consumption of chrysanthemum chrysanthemum has good curative effect on cough with excessive phlegm, spleen and stomach disharmony, memory loss, and habitual constipation. When chrysanthemum is fried with meat, eggs and other vegetables, the absorption rate of vitamin A can be increased. Stir-fry chrysanthemum and mix with sesame oil, monosodium glutamate and refined salt. It is light and delicious, and is most suitable for patients with coronary heart disease and hypertension.

Chrysanthemum chrysanthemum is also known as artemisia, basil, wormwood, chrysanthemum, pond wormwood, mugwort stalk, mugwort, tung lily (also called goose vegetable and Italian vegetable in Fujian and other places). It is an annual or annual plant of the Asteraceae family. It is a biennial herb with alternate leaves, long pinnately split leaves, and yellow or white flowers, much like wild chrysanthemums. The achene ribs are two to three feet high. The stems and leaves are edible when they are tender and can also be used as medicine. In ancient China, chrysanthemum was a palace delicacy, so it was also called emperor’s dish. Chrysanthemum chrysanthemum has the freshness of artemisia and the sweetness of chrysanthemum. According to ancient Chinese medicine books: Chrysanthemum chrysanthemum is sweet, pungent, and mild in nature, non-toxic, and has the effects of "relieving qi, nourishing the spleen and stomach, eliminating phlegm, and benefiting the intestines and stomach."