Alcea rosea : Différence entre versions
De PlantUse Français
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|texte=''Althaea rosea'' Cav. HOLLYHOCK. The Orient. This species grows wild in China and in the south of Europe. Forskal <ref>Pickering, C. ''Geog. Dist. Ans. Pls.'' 47. 1863-1876.</ref> says it is cultivated at Cairo for the sake of its leaves, which are esculent and are used in Egyptian cookery. It possesses similar properties to the marshmallow and is used for similar purposes in Greece. <ref>Masters, M. T. ''Treas. Bot.'' 1:46. 1870.</ref> | |texte=''Althaea rosea'' Cav. HOLLYHOCK. The Orient. This species grows wild in China and in the south of Europe. Forskal <ref>Pickering, C. ''Geog. Dist. Ans. Pls.'' 47. 1863-1876.</ref> says it is cultivated at Cairo for the sake of its leaves, which are esculent and are used in Egyptian cookery. It possesses similar properties to the marshmallow and is used for similar purposes in Greece. <ref>Masters, M. T. ''Treas. Bot.'' 1:46. 1870.</ref> | ||
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| − | |auteur =[[:en: | + | |auteur =[[:en:Althaea (Sturtevant, 1919)#Althaea rosea|Sturtevant, ''Notes on edible plants'', 1919]]. |
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Version du 21 juin 2020 à 16:11
Alcea rosea
| Ordre | Malvales |
|---|---|
| Famille | Malvaceae |
| Genre | Alcea |
2n =
Origine :
sauvage et cultivé
| Français | rose trémière |
|---|---|
| Anglais | hollyhock |
Résumé des usages
- ornemental
- médicinal
- feuilles alimentaires
Sommaire
Description
Noms populaires
| français | rose trémière, passerose |
| anglais | hollyhock |
| allemand | |
| néerlandais | |
| italien | |
| espagnol | |
| bulgare | ружа - ruža |
Classification
Cultivars
Histoire
Usages
Althaea rosea Cav. HOLLYHOCK. The Orient. This species grows wild in China and in the south of Europe. Forskal [1] says it is cultivated at Cairo for the sake of its leaves, which are esculent and are used in Egyptian cookery. It possesses similar properties to the marshmallow and is used for similar purposes in Greece. [2]
- Voir les Plantes médicinales de Cazin (1868)
En Bulgarie, les feuilles servent à envelopper des boulettes de viande, de riz ou de boulgour, appelées sarma. (Dogan et al., 2015).
Références
- Dogan, Yunus et al., 2015. Of the importance of a leaf: The ethnobotany of sarma in Turkey and the Balkans. J. Ethnobiol. & Ethnomed., 11-26. doi : 10.1186/s13002-015-0002-x
