natural herbs
Kosteletzkya pentacarpos

Herb latin name: Kosteletzkya pentacarpos

Family: Malvaceae (Mallow Family)

Edible parts of Kosteletzkya pentacarpos:

Leaves - raw or cooked. They are used as a potherb or to thicken soups. The leaves can be eaten raw but are rather fibrous and somewhat hairy, though the taste is pleasant. Flowers - raw. Added to salads. The following uses are recorded for Althaea officinalis, they are said to also apply to this species:- Root - raw or cooked. When boiled and then fried with onions it is said to make a palatable dish that is often used in times of shortage. The root is used as a vegetable, it is also dried then ground into a powder, made into a paste and roasted to make the sweet "marshmallow". The water left over from cooking any part of the plant can be used as an egg-white substitute in making meringues etc. The water from the root is the most effective, it is concentrated by boiling until it has a similar consistency to egg white. A tea is made from the flowers. A tea can also be made from the root.

Description of the plant:

Plant:

Perennial

Height:

100 cm
(3 ¹/₄ foot)

Habitat of the herb:

Seaside bogs of the Caspian littoral, along the west and south coasts.

Other uses of Kosteletzkya pentacarpos:

A strong fibre is obtained from the stems. It is used for making string, nets etc. The following uses are recorded for Althaea officinalis, they are said to also apply to this species:- A glue can be made from the root. An oil from the seed is used in making paints and varnishes.

Propagation of the herb:

Seed - sow spring in a cold frame. When they are large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for their first winter. Plant them out into their permanent positions in late spring or early summer, after the last expected frosts. Division in spring.

Cultivation of Kosteletzkya pentacarpos: