The young leaves of the marshmallow plant are edible, offering natural mucilage - a type of soft fibre that swells when combined with water.
Information on the traditional uses and properties of herbs are provided on this site is for educational use only, and is not intended as medical advice. If you have any serious health concerns, you should always check with your health care practitioner before self-administering herbs.
For 2000 years, the ancient Egyptian,Arab, Greek, and Roman cultures have utilised the healng properties of Marshmallow leaf. The genus althaea 'marshmallow'is a Greek term that means “heal” or “stimulating the body's own healing abilities”. Preferring salty damp meadows and marshes, it thrives close to the sea and on the banks of tidal rivers, hence its name 'marsh' mallow.
The young leaves of the marshmallow plant are edible, offering natural “mucilage” - a type of soft fibre that swells when combined with water. This “slippery” quality forms a protective thick coating around membranes. They contain flavonoids including kaempferol, quercetin, and diosmetin glucosides; additionally, the leaves contain the coumarin scopoletin and phenolic acids including syringic acid, caffeic acid, salicylic acid, and vanillic acid.
Properties: Anti-viral, anti-bacterial and mucilaginous - soothing respiratory, digestive, and urinary tracts. Traditionally used externally as a soothing poultice for wounds and burns.
|Botanical Name||Althea officinalis|
|Organic Status||Certified Organic|
|Country of Origin||Macedonia|
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