A hardy perennial with soft, downy leaves and pale pink flowers in summer, it reaches 1—1.2 m (3-4 ft.) in height. It has large, fleshy taproots.
History and traditions
The generic name comes from the Greek, altho, meaning “to cure”. The family name, Malvaceae, is also of Greek derivation, from malake, meaning soft, both indicating the emollient, healing properties of this plant, which have long been recognized. Pliny remarked: “Whosoever shall take a spoonful of Mallows shall that day be free from all diseases that may come to him.” Early recorded uses include poultices to reduce inflammation and spongy lozenges to soothe coughs and sore throats from which the modern confectionery is descended, though it no longer contains any of the herb. Marshmallow root was eaten as a vegetable by the Romans and in many Middle Eastern and European countries was a standby in times of famine when food was scarce. In more recent times it was a springtime country tradition to eat the young shoots, or make them into a syrup, to “purify the blood”.
Culinary
At one time the young roots and leaves were boiled, then fried with onions as a spring vegetable, or added to salads but neither is very palatable.
Growth
Prefers moist to wet soil and a sunny situation. Propagated by division in autumn or by seed sown in late summer, though germination is often erratic.
Uses
Medicinal
The whole herb contains a sweet mucilage that is soothing and softening. Relieves inflamed gums and mouth, gastric ulcers, bronchial infections and coughs. Applied externally for ulcers, boils, inflammation of the skin and insect bites.
