Common Marshmallow(Althaea officinalis)
Other Names:
Marshmallow
Range:
Family:
Malvaceae – Mallow family
Growth Type:
Herbaceous Perennial plant
Height:
3 to 4 feet tall
Leaves:
Leaves are shortly petioled, roundish, ovate-cordate, 2 to 3 in long, and about 1 1⁄4 inch wide, entire or three to five lobed, irregularly toothed at the margin, and thick. They are soft and velvety on both sides, due to a dense covering of stellate hairs.
Stem/Trunk:
Erect, sometimes sparsely branched
Root:
The roots are perennial, thick, long and tapering, very tough and pliant, whitish yellow outside, white and fibrous within.
Flower Season:
Summer through Autumn
Flower Appearance:
Flowers are distinct, regular, funnel shaped, with 5 distinct petals, and 3 - 5 partially united sepals. Often surrounded by several bracts. Flowers can be white to pink or lavender tinged. There are numerous stamens united to form a distinctive column around the pistil.
Seed/Fruit:
The ovary is positioned superior, and is chambered, and is the reason for the common name cheeses, as it resembles a wheel of cheese.
Miscellaneous characteristics:
This plant is very similar to common mallow. All plant parts are mucilaginous (slimy) when crushed between your fingers.
Habitat:
Growing in moist areas
Parts Used:
Entire plant
Culinary Uses:
The flowers and young leaves can be eaten raw or cooked. The root of this plant was originally used to make marshmallows. In the middle east it is till used as flavoring for a confection.
The following text is meant for informational purposes only. It is not meant to diagnose or treat any illness or injury. Always consult with a physician or other qualified medical care provider concerning the diagnosis and treatment of any illness or injury.
Energetics
Taste: Sweet
Thermal: Cooling
Humidity: Moistening
Medicinal Uses:
Useful in the treatment of abscesses, boils, bronchitis, colitis, coughs, cystitis, enteritis, gastritis, inflammation of the pharynx, lacerations, peptic ulcers, respiratory catarrh, ulcerative colitis, ulcers, urethritis, and urinary calculus.
The leaves, seeds, and flowers of the mallows have a strong affinity for the upper respiratory system, while the roots are soothing and toning to the digestive tract. The roots of marshmallow are higher in mucilage than common mallow. It is traditionally used for irritation of mucous membranes, including use as a gargle for mouth and throat ulcers and gastric ulcers. The root can be made into a tea, or chewed to ease sore throats.
Cautions According To WebMD
Contra-Indications
None Known
Possible Side Effects:
None Known
Possible Interactions:
None Known
Medicinal Actions:
Anti-Inflammatory,
Astringent,
Demulcent,
Emollient,
Expectorant,
Pectoral,
Stomachic
Herbal Preparations For Althaea officinalis
00 Capsules
Part Used: Root
Plant State: Dried
Capsules made from dried powdered root are used to soothe and tone the mucus membranes of the body.
Dosage: 1-2 capsules up to 3 times daily.
Tea
Part Used: Root
Plant State: Fresh or dried
Place 2 tsp of fresh, or 1 tsp of dried, chopped root in a large mug. Pour almost boiling water over the root. Steep for 20 minutes. Strain to remove sediment.
Dosage: Drink as needed
Strong Decoction
Part Used: Root
Plant State: Fresh or Dried
Place 2 ounces of fresh, or 1 ounce of dried plant into a pan. Add 1 quart of water, and bring to a boil. Continue to boil over medium heat, stirring periodically, until reduced by half. Cool the mixture, and strain and drink.
Dosage: 2-4 oz as needed
Infusion
Part Used: Root
Plant State: Fresh
Place 2 ounces of the fresh chopped plant material into a quart mason jar, and fill the jar with almost boiling water. Cover the jar, place it in a sunny location, and let it sit for 8 to 10 hours. If refrigerated, the infusion will last a couple of days.
Dosage: 4-6 oz As Needed
Cold Infusion
Part Used: Root
Plant State: Fresh
Place 2 ounces of the fresh chopped plant material into a quart mason jar, and fill the jar with clear, cold, water. Cover the jar, place it in a sunny location, and let it sit for 8 to 10 hours. If refrigerated, the infusion will last a couple of days.
Dosage: 4-6 oz As Needed
Tincture
Part Used: Root
Plant State: Fresh
Alcohol Percentage: 40%
Plant to Alcohol Ratio: 1:2
Label a quart mason jar with the plant name, the part of the plant used, the percentage of alcohol used, and the date the tincture was started.
Fill the jar to the neck with chopped fresh root. Now pour in 750 ml of 80 proof vodka, or other alcohol. Next pour the contents of the jar into a blender and blend until all of the plant material is thoroughly chopped into fine pieces and incorporated into the menstrum. This will increase the surface area and provide better leaching of the plant constituents. As a matter of fact, this method works so well that, if necessary, the tincture can be used in as little as 7 days. Now pour the contents of the blender back into the jar, being careful to scrape every last bit of goodness from the blender. Place a lid on the mason jar, shake it well, and place the jar in a dark cupboard. Once a day for the first 7 days, take the jar out of the cupboard and shake it well. Place the jar back into the cupboard, and leave it soak for another 3 weeks. After the tincture has soaked for 30 days, remove it from the cupboard and strain out the spent plant material. Your tincture will remain viable for 2-3 years.
Dosage: 45-100 drops as needed
Tincture
Part Used: Root
Plant State: Dried
Alcohol Percentage: 60%
Plant to Alcohol Ratio: 1:5
Label a quart mason jar with the plant name, the part of the plant used, the percentage of alcohol used, and the date the tincture was started.
Place 150 grams of chopped dried root into a quart mason jar. Now pour in 750 ml of 100 proof vodka, or 500 ml of 150 proof Everclear and 250 ml of water. Next pour the contents of the jar into a blender and blend until all of the plant material is thoroughly chopped into fine pieces and incorporated into the menstrum. This will increase the surface area and provide better leaching of the plant constituents. As a matter of fact, this method works so well that, if necessary, the tincture can be used in as little as 7 days. Now pour the contents of the blender back into the jar, being careful to scrape every last bit of goodness from the blender. Place a lid on the mason jar, shake it well, and place the jar in a dark cupboard. Once a day for the first 7 days, take the jar out of the cupboard and shake it well. Place the jar back into the cupboard, and leave it soak for another 3 weeks. After the tincture has soaked for 30 days, remove it from the cupboard and strain out the spent plant material. Your tincture will remain viable for 2-3 years.
Dosage: 45-100 drops as needed
