roditakisnikos
Althaea officinalis L. Fam. Malvaceae
Althaea officinalis is a very common plant of cretan flora. It is blooming early summer and it is very attractive to bumble bees and some other pollination insect. The generic name, Althaea, is derived from the Greek "ἄλθειν" (to cure), from its healing properties. The name of the family, Malvaceae, is derived from the Greek "μαλακός" (soft; Latin "mollis"), from the special qualities of the mallows in softening and healing.
The leaves, flowers and the root of A. officinalis (marshmallow) all have medicinal properties. In traditional Chinese medicine, Althaea officinalis is known as 藥蜀葵 (pinyin: yàoshǔkuí). It is claimed to increase the flow of breast milk and soothe the bronchial tubes.Marshmallow is traditionally used as a treatment for the irritation of mucous membranes, including use as a gargle for mouth and throat ulcers, and gastric ulcers.
In cretan cuisine. its leaves were cooked with egg white and they prepare an eggwhite meringue which was often flavoured with rose water. They often used it with meat.
Althaea officinalis L. Fam. Malvaceae
Althaea officinalis is a very common plant of cretan flora. It is blooming early summer and it is very attractive to bumble bees and some other pollination insect. The generic name, Althaea, is derived from the Greek "ἄλθειν" (to cure), from its healing properties. The name of the family, Malvaceae, is derived from the Greek "μαλακός" (soft; Latin "mollis"), from the special qualities of the mallows in softening and healing.
The leaves, flowers and the root of A. officinalis (marshmallow) all have medicinal properties. In traditional Chinese medicine, Althaea officinalis is known as 藥蜀葵 (pinyin: yàoshǔkuí). It is claimed to increase the flow of breast milk and soothe the bronchial tubes.Marshmallow is traditionally used as a treatment for the irritation of mucous membranes, including use as a gargle for mouth and throat ulcers, and gastric ulcers.
In cretan cuisine. its leaves were cooked with egg white and they prepare an eggwhite meringue which was often flavoured with rose water. They often used it with meat.