(1) antibacterial. Chrysanthemum indicum has inhibitory effects on Staphylococcus aureus, Shigella flexneri and Salmonella typhi. It also has inhibitory effects on hemolytic streptococcus and Escherichia coli, and has different degrees of inhibitory effects on diphtheria, dysentery, Pseudomonas aeruginosa and Proteus.

(2) antivirus. Chrysanthemum indicum has inhibitory effect on influenza virus in vitro.

(3) clearing away heat and toxic materials. Chrysanthemum indicum is more effective than Huang Juhua in clearing away heat and toxic materials. Commonly used for influenza, fever caused by acute infection of upper respiratory tract, eyes and throat, viral infection, bacterial infection or mixed infection, and inflamed infected skin.

2. How to eat wild chrysanthemum:

(1) Wild chrysanthemum with garlic. Ingredients: 250g of wild chrysanthemum, 20g of garlic (white skin), 2g of monosodium glutamate 1 g, 2g of salt, 5g of sesame oil and 3g of sugar. Practice: Peel garlic, wash it and mash it into minced garlic for later use; Remove impurities from tender stems and leaves of Flos Chrysanthemi Indici, blanch in boiling water, take out and soak in cold water, rinse to remove bitterness, take out and drain after 30 minutes, cut into pieces, put in a plate, pour in garlic and sesame oil, sprinkle with refined salt, monosodium glutamate and white sugar, and mix well to serve. Health and dietotherapy efficacy: This dish contains a variety of nutrients and has the efficacy of clearing away heat and toxic materials. People with spleen and stomach deficiency and cold should not eat this dish.

(2) Chrysanthemum bean root soup. Ingredients: 90g dandelion, 90g wild chrysanthemum, 90g kudzu vine and 25g sugar. Practice: Rhizoma Menispermi, Flos Chrysanthemi Indici and Herba Taraxaci are added with appropriate amount of water, decocted for about 20 minutes, filtered and mixed with white sugar.