Alcea rosea Rose trémière enenene espespesp deudeudeu
Frost tolerant :
Sow and Plant :
Harvesting : Flowers are very pleasing and pleasantly mucilaginous. They certainly make for some showy salads! The flower buds are also edible and can be added to salads, soups, and stews. The leaves are edible and can be blanched as you would spinach, or chopped and added to stir-fries. They can also be tossed into the soup or used as wraps: blanch leaves 1-2 minutes, then add in your favorite pate, spread, cooked grain or rice, and roll up. Their bland “green” taste means you can try adding them with fruits in green smoothies and juices. The fully mature brown or blackish seeds are also edible. Wait until the stem attached to the seed pods begins to turn brown and the papery shell encasing the seed pods is yellowed. Cut the pods from the stem, then let fully dry. Eat as is or grind and sprinkle over cereal, or add to muffin and bread recipes. The roots are also edible and contain vitamins B and C, as well as calcium and many trace minerals including copper, zinc, and iron. They are best added to soups and stews. You can also dry the root and decoct it as you would marshmallow root tea to help soothe and rebuild an inflamed intestinal mucosa.
Time to harvest: days