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Marsh Mallow
(Malvaceae - Althea officinalis)
by
Bruce Burnett, CHThe botanical name for marsh mallow, Althea, means "to heal" in Greek and Malvaceae comes from the Greek word malake or "soft" referring to the soft mucilaginous character of the plant.
Pliny the Elder (23-79 AD), Roman author, naturalist and natural philosopher, said "Whosoever shall take a spoonful of the Mallows shall that day be free from all diseases that may come to him." Theophrastus (371- c. 287 BC), successor to Aristotle in the Peripatetic school of ancient Greece and author of Enquiry into Plants and On the Causes of Plants, described how sweet wine was infused with marsh mallow as a remedy for coughs.
Marsh mallow is a demulcent (an agent that forms a soothing film over a mucous membrane) and valuable whenever a calming effect is required. It soothes and protects mucous membranes, counteracts excess stomach acid, peptic ulcers and gastritis. It is also a mild laxative and beneficial for many intestinal problems, including ileitis (inflammation of the small intestine), diverticulitis (inflammation of the large intestine), colitis and irritable bowel syndrome.
The leaves and root are beneficial for cystitis (inflammation of the bladder), hiatus hernia and frequent urination. Marsh mallow's demulcent properties relieve dry coughs, bronchial asthma, allergic rhinitis, bronchial congestion and pleurisy. The whole plant, flowers, leaves and roots abound in mucilage, but the roots are the richest source, containing about 37% starch, 11% mucilage, 11% pectin, plus flavonoids, phenolic acids (both rich in antioxidants), sucrose and asparagines (an amino acid essential to all living cells for the production of many proteins). The most effective delivery method is a tincture, usually one teaspoon three times a day, but a tea can also be made from the leaves, flowers and roots.
Marsh mallow flowers may be applied topically to soothe inflamed skin. Ointment made from the root is used for boils and abscesses. The peeled root can be used as a chewstick to relieve teething pain in babies. The herb also has an inhibitory effect in hyaluronidase, which is an enzymatic action in which the hyaluronic acid and other muco-polysaccharides in the connective tissue are degraded. An inhibition and reduction in hyaluronidase leads to better moisture levels in the skin as well as boosting the dermal structure and improving wound healing processes, while at the same time reducing skin aging and diminishing inflammation, especially in the joints. No contraindications in the use of marsh mallow have been noted, except that due to the herb's demulcent action absorption of some pharmaceutical drugs may be impaired if taken simultaneously.
The herb is no longer an ingredient in the gelatinous confection, popular for roasting around campfires, known as marshmallow and now consisting of artificial color, artificial flavor, corn syrup, dextrose, gelatin, modified corn starch, natural flavor, sugar, tetrasodium pyrophosphate and water. It was formerly made from the herb's root, hence the name. Prior to gelatin, it was the mucilaginous quality of marsh mallow that gave this confection its pillowly ingredient. It originated in France and was called pate de guimauve.
Culinary use of the herb is minimal, but the uncooked young tops and tender leaves of the marsh mallow can be added to spring salads. The roots have more substance and can be prepared as a side vegetable by boiling or steaming and then frying in butter with onions. Marsh mallow makes an attractive addition to your garden, with one to three pink or white, obovate, notched petals and velvety calyx. It is an erect perennial, native to Europe, but now naturalized throughout the Americas. The herb prefers marshy fields and tidal zones and is cultivated for medicinal use. The aerial parts are harvested in summer as the plant starts to flower and the roots of plants that are at least two years old are unearthed in the fall. Related species include the common mallow and the hollyhock.
Marsh Mallow
(Malvaceae - Althea officinalis)
References:
Bruce Burnett, CH 2002. HerbWise growing cooking wellbeing.
Ladysmith: HerbWise Inc.
Andrew Chevallier, FNIMH 2000. Encyclopedia of Herbal Medicine.
London: Dorling Kindersley Limited.
Rodale Books (Author), Claire Kowalchik (Editor), 1998, Rodale's Illustrated Encyclopedia of Herbs, Rodale Press, Emmaus, Pennsylvania.
