Hollyhock

Alcea rosea · Edible flower

40 pairings

The hollyhock (Alcea rosea) is a tall, cottage-garden member of the mallow family whose large, papery five-petalled flowers are edible — mild, faintly green and mucilaginous like all mallows. Petals are used fresh as a garnish, steeped into a pale herbal tea, and as a gentle natural colourant, especially the near-black "nigra" form prized for the deep wine-red tint it lends to drinks and confections.

Picking a good onedrag

Just opened, colour at full pitchBrowning, limp, translucent at the edge

Punnet freshPull the petals off the green calyx and the central stamen column - extension guides drop stems, anthers and pistils as the bitter parts. Then scatter them raw.Everyday best

Where it came fromA grower who sells the blooms to be eaten, unsprayed

The open bloomOpen and full, a crease or two at the outer edge

The petal in the handSoft and full, a little slow to spring back

Green base and stemCalyx green, cut end dried and paler

Smell at the flowerQuiet, close to no smell at all

What to look for, from just opened, colour at full pitch to browning, limp, translucent at the edge.

Preparing