The ornamental use of this species is very ancient, as there are references to its cultivation in the gardens of the classical civilisations of the Mediterranean: Egypt, Greece and Rome.
The Greeks also used its flowers to make wreaths and garlands, with which they adorned the temples and statues of their gods.

Its petals are used in some places to prepare salads and taste very similar to watercress. Its flowers are also used in soups and stews.
Its leaves can be eaten raw or cooked, as if they were spinach, or in an infusion, effective against headaches. Not only do they have an excellent flavour, but they are also rich in vitamin C, folic acid, calcium, iron, etc.
Internally, its infusion is used as an anti-inflammatory, anti-flu and expectorant. And externally as an antibacterial, to clean and help heal wounds.

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