In gardening it is appreciated for its large size, elegant appearance and spectacular flowering. It is also an easy plant to grow, which develops well in full sun, in fresh soil with good organic matter, needing frequent watering, although it can withstand short periods of drought.
Numerous varieties have been derived from the original species and are now cultivated all over the world, one of the most famous being the so-called nigra, which produces dark violet flowers with almost black tints.
The leaves and tender shoots, raw or cooked, have a sweet taste and can be eaten as a vegetable or in salads. They are also used to prepare stews, although they are not very appreciated due to their texture.

Its flowers provide reddish pigments that have been used since ancient times to colour medicines and cosmetics, as well as to dye wool. In some places they were also used to colour wine.
Its dried leaves and flowers have numerous curative virtues, being used to treat many illnesses: coughs, colds, asthma, chronic inflammations of the stomach, constipation, throat irritations, dryness and ulcers of the skin, etc.
And poultices of its leaves, sometimes mixed with butter and oil, were used to treat piles, resolve tumours and improve eye conditions.

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