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Marshmallow
Althaea officinalis
Original source of the confection of the same name, the root contains a
mucilage that thickens in water and in olden days was heated with sugar to
create a healing, sweet paste. These days, the only thing it has in common
with the puffy white confections we call marshmallows, is the sugar. Its
genus name, ‘Althaea’ comes from the Greek, ‘althe’, meaning ‘to cure’. It’s
healing root has been used by the Egyptians and Syrians, and was listed in
herbals by Pythagoras, Plato and Virgil. Marshmallow is happy growing in
full sun, in moist, moderately fertile soil. To harvest the root, dig up in
autumn, and the leaves anytime during the season. Also, the root is scraped
and made into a syrup. Roots and leaves are then used fresh, or dried for
later use.
USES
Culinary Seed - sprinkle like nuts on salad.
Flower - Toss on salad.
Leaf - Mix young leaves into salads. Add to vinegar and oil for a dressing.
Steam and serve as a vegetable.
Root - Boil to soften, then fry.
Cosmetic Leaf and Root - As a soothing mucilage for dry hands, sunburn and
dry hair, facial steams, masks and lotions: boil leaves or use the liquid
from the boiled and steeped roots, either warm or cold. Make into an eye
compress, to soften the skin around the eyes.
Medicinal Root - Make into a tea for coughs, diarrhea and insomnia. Add
strong tea to an ointment for burns. For inflammation, use in a poultice.
For problem skin, including psoriasis: boil the root, skim off the starchy
by-product on the water surface, and use as a gentle skin wash.
(some information obtained from "The Complete Book of Herbs“,
by Leslie Bremness)
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