Althaea officinalis

Family: Malvaceae family

“Whosoever shall take a spoonful of the Mallows shall that day be free from all diseases that may come to him” – Pliny the Elder (1777-1825)

The Active Herbalist products with marshmallow: Aches, Pains & Digestive Relief Tea

History & Growing:

• Marshmallow, true to its name, grows well in damp, marshy environments. Mallow is native to Europe but has been naturalized to the Americas (Chevallier). It can grow up to 7 feet tall with thick roots, soft heart-shaped leaves, and fuzzy pink and white flowers. Roots of the plant are harvested in the fall after the plant has aged 2-3 years, but flowers can be harvested anytime the plant is in bloom.
• The generic name Althaea was derived from the Greek word “althea” meaning to heal or cure. The genus name Malva is derived from Latin term “molis” or the Greek word “malake” meaning soft. The Malvaceae family is known for its mucilage-containing properties. (Mountain Rose Herbs)

Parts Used Medicinally: Roots, leaves, flowers

Forms of Mallow Supplementation: Infusion (hot or cold), decoction, powder, food, liniment/salve/ointment/topical.

Taste: Sweet, Earthy (nourishing)

Energetics: Moistening, cooling

Actions:

• Demulcent
  • Diuretic
  • Expectorant
  • Laxative
• Emollient (softens hardness)
• Inflammation & Immune modulating
• Nutritive
• Vulnerary

Organs & Body Systems Herb Acts Upon:

• Primary affinity for mucosa
• Digestive
• Respiratory
• Urinary
• Reproductive
• Skin

**Constituents: Mallow root contains approx. 37% starch, 11% mucilage, 11% pectin, flavonoids, phenolic acids, sucrose, and asparagine. (Chevallier)

Traditional Uses:

• Use of the mallow plant dates back thousands of years. It was used medicinally and in food preparations. The leaves and flowers are recommended in salads, while the roots (used for teething babies) have a high nutritional content.
  • Ancient Egyptians used marshmallow root and honey to make candies.
    • National Confectioners Association Article
  • Romans used mallow in culinary dishes and considered it a delicacy. (Mountain Rose Herbs)
  • The philosopher Theophrastus (286 BCE) was said to take marshmallow in sweet wine for coughs (Chevallier)
  • Mallow, when applied topically, was used for wounds and burn treatment. It was even used to help prevent gangrene.
    • King’s American Dispensatory cites that externally, marshmallow root is very useful as a poultice for painful inflamed tumors, swelling, wounds, bruises, burns, scalds, poisons, and gangrene prevention. (1898)
• Marshmallows as we known them were first made in France in the 1850’s. Marshmallow root, made into a sap, was combined with corn syrup, egg whites and water by hand, heated and molded to make the candy. Mallow root was eventually replaced with gelatin.

Current Uses (& Studies/Research):

• Marshmallow is a gentle and effective moistening herb with a generally pleasing taste. This makes it easy to add into tea blends to avoid excess dryness (since most herbs are drying!)
• Mallow is especially indicated for heat patterns and dryness associated with excess heat, particularly in the upper GI and esophagus (acid reflux). Inflamed and/or damaged tissue can benefit from mallow intake. (Popham, Groves) This speaks to mallow’s vulnerary qualities.
• Mallow soothes and protects mucous membranes while countering excess stomach acid, ulceration and gastritis. With its demulcent laxative properties, mallow root is indicted for intestinal ailments like colitis, IBS, diverticulitis and constipation while the leaves can be beneficial for soothing hot, dry urinary complications like cystisis. In respect to respiratory ailments, mallow can sooth dry coughs, chronic bronchitis, bronchial asthma, and pleurisy. All parts of the mallow plant can be used in topical applications to sooth inflammation and skin conditions such as boils, abscesses, and eczema. (Chevallier) One study reviewed over 15 herbs in the context of treating E. coli and found marshmallow to have an unexpected affect on “microbial metabolism.”
• Specifically speaking to the immune system, marshmallow stimulates and supports phagocytosis. This is often referred to as “Cell Eating”- it’s a cellular process where white blood cells surround, ingest, and eliminate foreign substances (like bacteria)

*Superpower: Mallow’s fuzzy flowers and soft leaves are a reflection of her superpower – assuaging harsh, hard personality and symptomology. Marshmallow, a tender plant, can impart a sense of tenderness with those who struggle with emotional hardness, depletion, exhaustion, rigidity and/or those feeling stuck, shut/worn down. Its nourishing “sweet” qualities help those struggling with atrophy/emaciation that can be common with food allergies and chronic illnesses. Sajah Popham notes in his book, Evolutionary Herbalism, that one may need mallow when they experience “…difficulty with cognition, thinking, and even nervousness and tension, as the nervous system experiences dryness and becomes functionally impaired. Thinking is not fluid and graceful, communication bogs down, and memory can be impaired, as the Moon relates to memory.”

When to Reach for Marshmallow and in what form:

• Dry, hacking coughs (mallow is an expectorant but a moistening one, so it would aggravate a “wet” cough)
• When experiencing emotional hardness
• Best consumed as a tea infused for a long time.

Dosage & Preparations:

• Standard Herb Doses: 2 tsp-1 TB dried or fresh root/aerial portions 1-3xs/day. The root powder may be more convenient for some, added into smoothies or beverages.  Approx. 1/8-1 teaspoon, or 15g of powder is recommended as a serving; follow dosage instructions on package!
• Mallow leaves, flowers and roots can all be used medicinally. The roots are said have a stronger action. I have used both, and enjoy the flavor and benefits of each. The individual and their patterning along with the preparation method help guide when to use what form of mallow. I like using the root when I know someone can do an overnight cold infusion, or when they need a strongly demulcent action.  I prefer to use the aerial portions in blends made with hot infusions when a gentle moistening attribute is required.
• Mallow is best prepared via cold infusion. This means combining the dried or fresh herb room temperature water and infusing for several hours to best extract its medicinal qualities. Hot infusions are also effective, but cold infusions extract the mucilaginous polysaccharides.
  • Cold infusion: Combine 2 tsp-1 TBSP dried mallow with 8 oz room temperature water. Infuse overnight or 8 hours, strain and consume.
  • Hot infusion: Combine 2 tsp-1 TBSP dried mallow with 8 oz hot water. Infuse for 20-45 minutes. Strain and consume.
  • Decoction: Simmer 2 tsp-1 TBSP dried mallow in 8 oz room water for 15-20 minutes. Remove from heat. Add additional herbs if desired and infuse longer. Strain and consume.

Special Considerations & Contraindications:

• Generally a VERY SAFE HERB!
• Mallow intake and prescription drugs/vitamins should be taken 1 hour apart as mallow can slow/delay/decrease the absorption of pharmaceutical supplements.

Elemental, Planetary & Dosha Discussion:

• Water element plant (moistening; infusion preparation)  under Moon rulership (Moon = “Mother”, white/silvery/purple flowers)  
• Mallow cools “true heat” and helps relieve many symptoms associated with excess heat/excitation and dry/atrophy tissue states by moistening the mucosa. This is helpful for excess vata and pitta patterns but can be aggravating for damp/relaxation states of kapha
• In Chinese medicine, marshmallow root is used for “yin deficiency”

Citations & Recommended Reading:

• Marshmallow: The Great Moistener by Sajah Popham
• Learning Herbs: Marshmallow Uses and Plant Monograph by Rosalee de la Floret
• Evolutionary Herbalism, Sajah Popham
• Encyclopedia of Herbal Medicine, Andrew Chevallier
• Body Into Balance, Maria Noel Groves

Recipe of the Week: Soothing Sweet Tea

• 2 teaspoon dried mallow (root or aerial portions, OR  ½ teaspoon powder)
• ½ teaspoon dried licorice root (or tincture)
• 2 teaspoons dried rose or calendula petals
• 1 teaspoon dried mint or spearmint leaves

Combine herbs in an infuser or tea bag. Pour 8-10 oz hot (just below a boil) water over herbs and infuse for 30-60 minutes. Strain and enjoy!