Althaea officinalis

What to Eat

Edible parts: Roots, Leaves, Leaves - tea, Flowers - tea, Vegetable

Leaves can be eaten raw or cooked. As a potherb or soup thickener they work best when mixed with other greens, since cooking a large quantity alone produces an unpalatable mucilaginous texture. Raw leaves are fibrous and slightly hairy but mild in flavour; chopped finely, they are quite acceptable in salads. The root can be eaten raw or cooked — boiled then fried with onions it makes a palatable dish commonly used in times of shortage. It can be prepared as a vegetable, or dried and ground into a powder, then formed into a paste and roasted to produce the sweet confection known as marshmallow. The root contains approximately 37% starch, 11% mucilage, and 11% pectin. The water left after cooking any part of the plant can substitute for egg whites in meringues and similar preparations; the root's cooking water is most effective and should be boiled down to a consistency similar to egg white before use. A tea can be made from the flowers or from the root.

Known Hazards

Where to Find It

It is a temperate plant. It prefers salty marshes and damp soils on the edges of tidal rivers. It is resistant to frost. It cannot survive drought. It suits hardiness zones 3-10. In Yunnan. In Hobart Botanical Gardens.

Afghanistan, Africa, Albania, Algeria, Asia, Australia, Austria, Algeria, Armenia, Azerbaijan, Balkans, Belarus, Belgium, Bosnia, Britain, Bulgaria, Canada, Caucasus, Central Asia, China, Croatia, Czech Republic, Denmark, Ecuador, Europe, France, Georgia, Germany, Greece, Himalayas, Hungary, India, Iran, Iraq, Ireland, Israel, Italy, Kazakhstan, Kyrgyzstan, Lebanon, Luxembourg, Macedonia, Madagascar, Mediterranean, Middle East, Moldova, Netherlands, North Africa, North America, Pakistan, Palestine, Peru, Poland, Portugal, Romania, Russia, Serbia, Western Siberia, Slovakia, Slovenia, South America, Spain, Switzerland, Syria, Tajikistan, Tasmania, Tunisia, Turkey, Türkiye, Turkmenistan, Ukraine, United Kingdom, USA, Uzbekistan, Yugoslavia,

How to Identify

A herb plant which continues to grow year after year. It grows to 1.5 m high and spreads to 1 m across. The root is thick and white and sweet tasting. The stem is thick and woolly and dies down in winter. The leaves are oval and with a short stalk. The leaves can have 3 lobes. The edges of the leaves are irregular and toothed. They are thick and velvety and 8 cm long. The flowers are red, white or purple. The fruit is a hairy nutlet.

How to Grow

Succeeds in almost any soil and situation, though it prefers a rich moist soil in a sunny position. It also tolerates fairly dry soil conditions. Plants are hardy to about -25°c. Marsh mallow is often cultivated in the herb garden, as a culinary and medicinal herb as well as for ornament. Its roots were at one time the source of the sweet 'marsh mallow', but this sweet is now made without using the plant. For polyculture design as well as the above-ground architecture (form - tree, shrub, etc. and size shown above), information on the habit and root pattern is also useful and given here if available. The leaves and flowers can be harvested in summer. The roots are harvested in autumn after the leaves have died down. Marsh Mallow usually flowers from mid-summer to late summer. Marsh Mallow has a moderate growth rate and typically establishes itself within the first year, often reaching maturity in two to three years.

Propagation: Sow seed in spring or autumn in a cold frame; seed sown as soon as it ripens in late summer gives the best results, though germination can be erratic. Stratification can improve both germination rates and timing. Prick seedlings into individual pots when large enough to handle and plant out during summer. Divide plants in spring or autumn — pot up divisions in a lightly shaded cold frame or greenhouse until they are growing strongly before planting out into permanent positions. Root cuttings can be taken in December.

Medicinal Uses

Marsh mallow is a highly versatile medicinal herb whose soothing demulcent properties make it effective against inflammation and irritation of mucous membranes throughout the alimentary canal, urinary tract, and respiratory system. The root addresses excess stomach acid, peptic ulceration, and gastritis, and is applied externally to bruises, sprains, aching muscles, insect bites, skin inflammations, and splinters. The whole plant — especially the root — is antitussive, demulcent, diuretic, strongly emollient, mildly laxative, and odontalgic. A leaf infusion is used to treat cystitis and frequent urination. Leaves are best harvested in August as the plant comes into flower and can be dried for later use. The root can be made into an ointment for boils and abscesses, and is best harvested in autumn, preferably from two-year-old plants, then dried for storage. The German Commission E Monographs approve Althaea officinalis for irritation of the mouth and throat and associated dry cough or bronchitis (root and leaf), and for mild inflammation of the stomach lining (root).

Other Uses

The dried root serves as a toothbrush or can be chewed by teething children, providing a mechanical cleaning action on the gums while helping to ease pain. The root also has cosmetic uses, helping to soften skin. A fibre obtained from the stems and roots is used in paper-making. Dried and powdered root has been used as a binder when making medicinal pills. Boiling the root in water down to a thick syrup produces a glue. An oil extracted from the seed is used in paints and varnishes. The plant can be used as a companion plant to support biodiversity and attract pollinators; its leaves can also serve as a mulch to improve soil quality. The flowers provide nectar and pollen for bees and other beneficial insects. Leaves and flowers can supply food for various wildlife including insects, and the plant offers some shelter for invertebrates, with leaf litter providing habitat for beneficial insects. It is not noted for pest-confusing properties. Suited to food forest planting.

Althaea officinalis, the marsh mallow or marshmallow, is a species of flowering plant indigenous to Europe, Western Asia and North Africa, which is used in herbalism and as an ornamental plant.

Other Information

It was enjoyed by ancient Romans. It is cultivated.

Notes

There are about 12 Althaea species. The roots of this one are used in medicine.

More from Malvaceae

Abelmoschus angulosus

Abelmoschus crinitus

Hairy okra

Abelmoschus esculentus

Okra, Lady’s fingers

Abelmoschus ficulneus

Native rosella, White wild musk mallow

Abelmoschus manihot

Aibika, Edible Hibiscus

Abelmoschus manihot var. pungens

Kabasi