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.