Blooming today are the gorgeous Korean daisies. From a tiny little rooted-cutting passed along from a friend, we have masses and masses of these old-fashioned beauties. I share them with all my clients and not only do they love them for late season color and fragrance, but so do the bees and butterflies on the wing in autumn.
Click to view larger to see the pollen clinging to its eyes and body.
Korean Daisy (Chrysanthemum ‘Single Apricot Korean’) and Pollen-dusted Bee
“Scent is the oxidation of essential oils of ﬂowers and leaves. The most intensely scented ﬂowers, lily of-the-valley, orange blossoms, gardenia, Stephanotis ﬂoribunda, and tuberose, for example, have thick, velvet-like petals that retain their fragrance by preventing the essential oils from evaporating.
The greater the amount of essential oil produced, the lesser degree of pigmentation in a ﬂower. The oil is the result of the transformation of chlorophyll into tannoid compounds (or pigments), which is in inverseratio to the amount of pigment in a ﬂower. Plants with blue, orange, and red ﬂowers have a high degree of pigmentation and usually generate little or no scent. Pure white ﬂowers release the strongest perfume, followed by creamy white, pale pink, pale yellow, yellow, purple-pink and purple. As color pigment is hybridized and intensiﬁed in ﬂowers, fragrance is usually lost or compromised.” –Oh Garden of Fresh Possibilities!