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Indian chrysanthemum, Chrysanthemum indicum
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Indian chrysanthemum, Chrysanthemum indicum
Indian chrysanthemum, Chrysanthemum indicum, Crisantemo indiano, Matricale della China. Handcoloured copperplate stipple engraving from Antoine Laurent de Jussieus Dizionario delle Scienze Naturali, Dictionary of Natural Science, Florence, Italy, 1837. Illustration engraved by Corsi, drawn and directed by Pierre Jean-Francois Turpin, and published by Batelli e Figli. Turpin (1775-1840) is considered one of the greatest French botanical illustrators of the 19th century
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Media ID 23387404
© Florilegius
1837 Antoine Changeable Chrysanthemum Coral Delle Dictionary Dizionario Edible Fiori Florence Francois Indicum Jussieu Laurent Mutabilis Naturali Pierre Scienze Stipple Tail Turpin Vegetable Verbena
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This stunning handcoloured copperplate stipple engraving depicts the Indian Chrysanthemum, scientifically known as Chrysanthemum indicum. The image is taken from Antoine Laurent de Jussieu's Dizionario delle Scienze Naturali, or Dictionary of Natural Sciences, published in Florence, Italy, in 1837. The illustration was drawn and directed by the renowned French botanical illustrator, Pierre Jean-Francois Turpin (1775-1840). The Indian Chrysanthemum, also known as Changeable Chrysanthemum, Velvetberry, Coral Flower, Porterweed, Pink Snakeweed, Red Rats-tail, Verbena Mutabilis, Stachytarpheta, and Di Fiori Cangianti, is a flowering plant native to Asia and northeastern Europe. This plant is renowned for its beautiful, changeable flowers that transform from white to pink or red as they age. The intricate details of the Indian Chrysanthemum's flowers, leaves, and stems are expertly captured in this engraving. The use of handcolouring adds depth and vibrancy to the image, enhancing the natural beauty of the plant. The stipple engraving technique, which involves the use of small dots to create shading and texture, further highlights the delicate features of the Indian Chrysanthemum. The Indian Chrysanthemum is an edible vegetable and its leaves and flowers are used in various culinary applications in Asian cuisine. The plant has a rich history in botany and has been studied extensively for its medicinal properties. This beautiful illustration is a testament to the artistic and scientific achievements of the 19th century, and the enduring appeal of the natural world.
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