Mallow Flowers blue-violet
Mallow flowers are part of the Malva Silvestri s family, and most likely, the plant originates in southern Europe. There are 15 to 30 species reviewed worldwide today.
Malva Silvestri s is a plant belonging to the Malvaceae family. The name derives from the Latin Malva, which means soft, as its emollient properties were recognized both from ancient times and is an annual or perennial herbaceous plant. It has an erect stem that can grow from 60 to 80 cm.
Recipe Mallow flower tea
Mallow flowers are the best flowers for tea. To do this, add one heaping teaspoon of mallow (about 0.5 g) to a cup of water (150 ml). Boil the "mixture," remove it from the hob, cover everything and let it sit for 10 minutes. After draining it and sifting through it, you can enjoy tea.
The characteristics and the different properties
The active ingredients found in Mallow flowers and their leaves are potassium, calcium oxalate, vitamins, and pectin. In the kitchen, buds, flowers, or leaflets are used. It can be used as a vegetable to regulate intestinal functions thanks to mucilage. In herbal medicine, both petals and flowers are traded and are mainly used for anti-inflammatory and emollient properties. The herb is widely used for inflammation of the mucous membranes and in the catarrhal forms of the first bronchial pathways, it is also used as a laxative. For these uses, the mallow leaves are always prepared in a decoction, so that the mucilages can dissolve in the water.
The tea of the flowers of the mallow
Mallow flowers are among the best flowers for making tea. To do this, add one heaping teaspoon of mallow (about 0.5 g) to a cup of water (150 ml). Boil the mixture, remove it from the hob, cover the mix, and let it sit for 10 minutes. After passing it through a sieve, you can enjoy the tea, which will guarantee a spectrum of unique flavor.
Remember to keep Mallow flowers always in sealed containers and away from damp sources and direct sunlight. Flower for vegan, vegetarian, gluten-free, lactose-free, and preservative-free use. A trend of recent years is to present them in pink salt.
