English: Marsh mallow
Also known as: Mallards. Mauls. Schloss Tea. Cheeses. Mortification Koot.
Latin: Althaea officinalis
Macedonian: Slez, Bel slez
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.
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 roots are perennial, thick, long and tapering, very tough and pliant, whitishyellow outside, white and fibrous within.
Marsh Mallow contains starch, mucilage, pectin, oil, sugar, asparagin, phosphate of lime, glutinous matter and cellulose.
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.
Cultivation & Collection:
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.
Using specially constructed equipment, th roots are cleaned from dust, foreign particles, like iron, sand, etc. Then they are cut into small pieces.
The quality is checked according to the European Pharmacopoea. Additional tests are being also run on request.
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.
Supplemental therapy 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.
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.
Marsh Mallow Water: 'Soak one ounce of marsh mallow roots in a little cold water for half an hour; peel off the bark, or skin; cut up the roots into small shavings, and put them into a jug to stand for a couple of hours; the decoction must be drunk tepid, and may be sweetened with honey or sugar-candy, and flavoured with orange-flower water, or with orange juice. Marshmallow water may be used with good effect in all cases of inveterate coughs, catarrhs, etc.' (Francatelli's Cook's Guide .)
The powdered or crushed fresh roots make a good poultice that will remove the most obstinate inflammation and prevent mortification. Its efficacy in this direction has earned for it the name of Mortification Root. Slippery Elm may be added with advantage, and the poultice should be applied to the part as hot as can be borne and renewed when dry. An infusion of 1 OZ. of leaves to a pint of boiling water is also taken frequently in wineglassful doses. This infusion is good for bathing inflamed eyes.
An ointment made from Marsh Mallow has also a popular reputation, but it is stated that a poultice made of the fresh root, with the addition of a little white bread, proves more serviceable when applied externally than the ointment. The fresh leaves, steeped in hot water and applied to the affected parts as poultices, also reduce inflammation, and bruised and rubbed upon any place stung by wasps or bees take away the pain, inflammation and swelling. Pliny stated that the green leaves, beaten with nitre and applied, drew out thorns and prickles in the flesh.
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