Mallow (Malva silvestris) grows everywhere as a weed, in gardens, mornings and streets. Black marshmallow is a nutritious and medicinal plant because it contains 300 grams of vitamin C in only 100 grams of raw plant. Pythagoras and his disciples noticed that marshmallow refreshes the spirit and stimulates intuition. They noticed that this plant is easily digestible. Hesoid, Cicero, Horatio and many other scholars have written about the nutritional values of black. Horatio wrote that he ate exclusively olives, marshmallows and chicory. To the Romans, marshmallow was always on the menu. A certain Apicius wrote a recipe for cooking fish in a spicy sauce whose main ingredient was marshmallow. Marshmallow and marshmallow have a beneficial effect on the mucous membranes of the intestines and stomach. They soften the hard secretion in the bronchi. Chopped and boiled leaves are used for dressings for diseased joints and patients with asthma. Acne, burns and insect bites.
1. Marshmallow has no distinct odor or distinct taste. The whole plant contains mucus which it releases during cooking, which gives the soups a spicy taste and density. It goes well with sour-tasting dishes.
2. Homeland marshmallow is southern Europe (Greece). In large marshmallow leaves, stuffed meat is placed to get a dish called “Sarma”.
3. Young and fresh leaves and flowers can be eaten raw. Young shoots and leaves of marshmallow can be kept in the freezer and used during the winter. The water is heated in a deeper vessel. As soon as the water boils, marshmallow leaves are placed in it. Cook for 2-3 minutes. Drain and cool. Put in plastic bags and in the freezer.
4. The leaves and flowers can be dried and stored in thicker and well-sealed paper bags. Make tea for coughing.
Monk soup with marshmallows
Simmer finely chopped onion with a little oil, salt and water. Add half a kilogram of washed and chopped marshmallow leaves. When the leaves soften, add more hot water and 2 tablespoons of corn flour. Stir the cornflour into a little cold water beforehand. Wait for the soup to boil and cook for another 5 minutes. Add a little thyme or mint.
Harvest, wash and cut the desired amount of young leaves and flowers in a deeper bowl. Add salt. Squeeze with your hands. Add wine vinegar and oil as desired.