Botanical Name: Althaea officinalis

Common Name:

English: Marshmallow, Mallow Leaves, Hollyhock
Also, known as: Altea, altee, althea, Bardul khatmi, Benefischi, Bismalva-hibiscus, Blanca malva, Bon visclo, Bourdon de St Jacques, Eibisch, Eibischwurzel, Erva molle, Guimauve, Heilwurz, Hobbiza, Ibischwurz, Khairi, khatmi, Korzén prawóslazu, Marshmal, Malvaccioniu, Malvavisco, Marmolone molotta, Moorish mallow, Orvosiziliz gyökér, Racine d’althée, Racine de guimauve, Sammetpappel, Sauvage, Schleimwurzel, suzmool, Sweet weed, White mallow, Wymote, Gul-Khairu, K’uei, Malve, Malvavisce, Mallards, Mauls, Schloss Tea, Cheeses, Mortification Root/ Leaves, Shemai-tutti, Aslua Khitmi, Reshah-e-Khatmi
Unani: Khatmi

Habitat: Western Asia & Europe

Origin: Bulgaria

Harvested: Cultivated

Parts Used: Leaves

General Information:

perennial herb with erect, woody stems, 60–120 cm high. Leaves alternate, ovate to slightly cordate, serrate, velvety, large, occasionally 3-lobed. Flowers pale pink, axillary, the calyx of each surrounded by a 6–9 cleft involucre. 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 petiole, are roundish, ovate-cordate, 2 to 3 inches long, and about 11 inches 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 color, 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.’

Roots are obtained from commercially cultivated plants that are at least 2 years old and harvested in the autumn. Marshmallow is listed by the Council of Europe as a natural source of food flavoring. This category indicates that marshmallow can be added to foodstuffs in small quantities, with a possible limitation of an active principle as yet unspecified in the final product. Previously in the USA, marshmallow has been approved for use in foods.

How to use:

Hot Infusion:

The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanicals. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

You can sweeten your herbal tea with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
You can make ice cubes or pops by freezing tea in ice trays or pop molds.

Precautions:

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purposes ONLY.

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.

Marshmallow Leaves Cut