In September, when the Osmanthus flowers are blooming and aromatic, they must be collected; otherwise, they would perish and lose their aroma if exposed to the air for too long. Over time, the ancients discovered interesting methods for collecting and preserving these flowers. The Xiang Sheng, a special literature recording spice history of the Ming dynasty, provides a complete and accurate account of these methods (Chen, 2004). According to the book, farmers would first put a clean cloth around the root and then collect the half-blooming flowers in the morning. Subsequently, workers would pick off the pedicel and gather the flowers in a stone basin to pestle lightly. Following this process, the pounded flowers were placed into a new jar, covered with dried lotus leaves, and pressed and fixed with battens or pieces of dried bamboo (fresh bamboo would make the flowers odorous). The final step involved placing the jar into well water, which needed to be replaced every five days in winter, three days in spring and autumn, and one day in summer. Well water, with its consistently low temperature, was historically used to preserve food in ancient China.
Through these preserving methods, Osmanthus flowers could remain fresh for about a year, with the color remaining intact. This method was not exclusive to Osmanthus flowers; it could also be applied to picking and preserving other fresh flowers, such as plum blossoms, jasmine, roses, and other aromatic herbs. In an era without preservatives or antiseptics, the ancients relied on natural methods to collect and preserve fresh flowers and foods, utilizing advanced technologies of their time. The ancient preservation methods of Osmanthus flowers provide valuable insights into preserving food.