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 | Marshmallow Other Names: Mallards. Mauls. Schloss Tea. Cheeses. Mortification Koot.
Botanical Name: Althaea officinalis
Family: N.O. Malvaceae |
Description: |
The stems, which die down in the autumn, are erect, 3 to 4 feet high, simple, or putting out only a few lateral branches. The leaves, shortly petioled, are roundish, ovate-cordate, 2 to 3 inches long, and about 1 1/4 inch broad, 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. The flowers are shaped like those of the common Mallow, but are smaller and of a pale colour, and are either axillary, or in panicles, more often the latter.
The stamens are united into a tube, the anthers, kidney-shaped and one-celled. The flowers are in bloom during August and September, and are followed, as in other species of this order, by the flat, round fruit called popularly 'cheeses.'
The common Mallow is frequently called by country people, 'Marsh Mallow,' but the true Marsh Mallow is distinguished from all the other Mallows growing in Britain, by the numerous divisions of the outer calyx (six to nine cleft), by the hoary down which thickly clothes the stems, and foliage, and by the numerous panicles of blush-coloured flowers, paler than the Common Mallow.
The roots are perennial, thick, long and tapering, very tough and pliant, whitishyellow outside, white and fibrous within.
The whole plant, particularly the root, abounds with a mild mucilage, which is emollient to a much greater degree than the common Mallow. The generic name, Althaea, is derived from the Greek, altho (to cure), from its healing properties. The name of the order, Malvaceae, is derived from the Greek, malake (soft), from the special qualities of the Mallows in softening and healing.
Most of the Mallows have been used as food, and are mentioned by early classic writers in this connexion. Mallow was an esculent vegetable among the Romans, a dish of Marsh Mallow was one of their delicacies.
The Chinese use some sort of Mallow in their food, and Prosper Alpinus stated (in 1592) that a plant of the Mallow kind was eaten by the Egyptians. Many of the poorer inhabitants of Syria, especially the Fellahs, Greeks and Armenians, subsist for weeks on herbs, of which Marsh Mallow is one of the most common. When boiled first and fried with onions and butter, the roots are said to form a palatable dish, and in times of scarcity consequent upon the failure of the crops, this plant, which fortunately grows there in great abundance, is much collected for food.
In Job XXX. 4 we read of Mallow being eaten in time of famine, but it is doubtful whether this was really a true mallow. Canon Tristram thinks it was some saline plant; perhaps the Orache, or Sea-Purslane.
Horace and Martial mention the laxative properties of the Marsh Mallow leaves and root, and Virgil tells us of the fondness of goats for the foliage of the Mallow.
Dioscorides extols it as a remedy, and in ancient days it was not only valued as a medicine, but was used, especially the Musk Mallow, to decorate the graves of friends.
Pliny said: 'Whosoever shall take a spoonful of the Mallows shall that day be free from all diseases that may come to him.' All Mallows contain abundant mucilage, and the Arab physicians in early times used the leaves as a poultice to suppress inflammation.
Preparations of Marsh Mallow, on account of their soothing qualities, are still much used by country people for inflammation, outwardly and inwardly, and are used for lozenge-making. French druggists and English sweetmeat-makers prepare a confectionary paste (Pâét‚ de Guimauve) from the roots of Marsh Mallow, which is emollient and soothing to a sore chest, and valuable in coughs and hoarseness. The 'Marsh Mallows' usually sold by confectioners here are a mixture of flour, gum, egg-albumin, etc., and contain no mallow.
In France, the young tops and tender leaves of Marsh Mallow are eaten uncooked, in spring salads, for their property in stimulating the kidneys, a syrup being made from the roots for the same purpose. |
Habitat: |
Marsh Mallow is a native of most countries of Europe, from Denmark southward. It grows in salt marshes, in damp meadows, by the sides of ditches, by the sea and on the banks of tidal rivers.
In this country it is local, but occurs in most of the maritime counties in the south of England, ranging as far north as Lincolnshire. In Scotland it has been introduced. |
Cultivation: |
Marsh Mallow used always to be cultivated in gardens on account of its medicinal qualities. It is said to have been introduced by the Romans.
It can be raised from seed, sown in spring, but cuttings will do well, and offsets of the root, carefully divided in autumn, when the stalks decay, are satisfactory, and will grow of their own accord.
Plant about 2 feet apart. It will thrive in any soil or situation, but grows larger in moist than in dry land, and could well be cultivated on unused ground in damp localities near ditches or streams.
Leaves, root and flowers. The leaves are picked in August, when the flowers are just coming into bloom. They should be stripped off singly and gathered only on a fine day, in the morning, after the dew has been dried off by the sun. > |
Constituents: |
| Marsh Mallow contains starch, mucilage, pectin, oil, sugar, asparagin, phosphate of lime, glutinous matter and cellulose. |
Medicinal Usage: |
The great demulcent and emollient properties of Marsh Mallow make it useful in inflammation and irritation of the alimentary canal, and of the urinary and respiratory organs. The dry roots boiled in water give out half their weight of a gummy matter like starch. Decoctions of the plant, especially of the root, are very useful where the natural mucus has been abraded from the coats of the intestines, The decoction can be made by adding 5 pints of water to 1/4 lb. of dried root, boiling down to 3 pints and straining: it should not be made too thick and viscid. It is excellent in painful complaints of the urinary organs, exerting a relaxing effect upon the passages, as well as acting curatively. This decoction is also effective in curing bruises, sprains or any ache in the muscles or sinews. In haemorrhage from the urinary organs and in dysentery, it has been recommended to use the powdered root boiled in milk. The action of Marsh Mallow root upon the bowels is unaccompanied by any astringency.
Boiled in wine or milk, Marsh Mallow will relieve diseases of the chest, constituting a popular remedy for coughs, bronchitis, whooping-cough, etc., generally in combination with other remedies. It is frequently given in the form of a syrup, which is best adapted to infants and children. |
Ancient Lore: |
MARSH MALLOW
ALTHAEA OFFICINALIS
The decoction opens the strait passages and makes them slippery, whereby the stone may descend the more easier, and without pain, out of the reins, kidneys and bladder, and eases the pains thereof.
A perennial growing three or four feet (0.9 to 1.2 m) high with hairy white stalks, spreading branches, soft and hairy leaves and palish-pink flowers.
Where to find it. Salt marshes, damp low-lying land, river banks and coastal regions.
Flowering time: Late spring, early summer.
Astrology: Venus.
Medicinal virtues: The leaves and roots boiled in water, with Parsley or Fennel roots and applied warm to the belly, helps to open the body and cool hot agues. It gives abundance of milk to nursing mothers. The decoction of the seed in milk or wine helps pleurisy and other diseases of the chest and lungs.
The juice drank in wine helps women to a speedy and easy delivery. The leaves bruised and laid to the eyes with a little honey, takes away the imposthumations of them. For stings of bees or wasps, the leaves bruised and rubbed into the place will take away the pain, inflammation and swelling.
A poultice made of the leaves with some Bean or Barley-flour, and Oil of Roses, is an especial remedy against all hard tumours and inflammations, imposthumes, or swellings of the testicles. The juice boiled in oil takes away roughness of the skin, scurf or dry scabs in the head. An excellent gargle to heal sore throat or mouth is made by boiling the flowers in oil or water and adding a little honey and Alum. The roots boiled in wine or honeyed water and drank is of special use for coughs, hoarseness, shortness of breath and wheezing.
The roots and seeds boiled in wine or water are profitable against ruptures, cramps or convulsions of the sinews, and boiled in white wine for kernels that rise behind the ears, and inflammations or swellings in women's breasts. The mucilage of the roots, with Linseed and Fenugreek, is much used in poultices, ointments and plasters to mollify and digest hard swellings and to ease pains in any part of the body.
Modern uses: An emollient and soothing agent which has a relaxing effect on the body's internal passages. It is mainly used for inflammation and irritation of the alimentary canal, urinary and respiratory organs. It is available from herbalists as a fluid extract, tincture, concentrated decoction or syrup. The powdered root can be combined with Slippery Elm powder for use in poultices. For domestic use an infusion of the leaves is excellent for most purposes where a soothing agent is required. Use 1 oz (28 g) of the leaves to 1 pt (568 ml) of boiling water and take three or four times a day in doses of 2 fl Oz (56 rnl). The syrup is helpful in pericarditis. |
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