Althaea (plant)

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Althaea officinalis.jpg
Marshmallow (Althaea officinalis)
Scientific classification e
Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Clade: Rosids
Order: Malvales
Family: Malvaceae
Subfamily: Malvoideae
Tribe: Malveae
Genus: Althaea

* Not accepted as distinct by all authors

Althaea is a genus of 6–12 species of perennial herbs native to Europe, North Africa and western Asia. It includes Althaea officinalis, also known as the marshmallow plant, whence the fluffy confection got its name. They are found on the banks of rivers and in salt marshes, preferring moist, sandy soils. The stems grow to 1–2 m tall, and flower in mid summer. The leaves are palmately lobed with 3–7 lobes. Althaea species are used as food plants by the larvae of some Lepidoptera species including Bucculatrix quadrigemina.


The genus formerly included a number of additional species now treated in the genus Alcea (hollyhocks).

Accepted species according to Plants of the World online[2] are:
Althaea angulata Freyn
Althaea armeniaca Ten.
Althaea bertramii Post & Beauverd
Althaea cannabina L.
Althaea chrysantha Sam.
Althaea damascena Mouterde
Althaea hiri Parsa
Althaea octaviae Evenari
Althaea officinalis L.
Althaea oppenheimii Ulbr.
Althaea villosa Blatt.

Chemical constituents[edit]

The root contains starch (37%), mucilage (11%), pectin (11%), flavonoids, phenolic acids, sucrose, and asparagine.


The traditional medicinal uses of the plant are reflected in the name of the genus, which comes from the Greek althainein, meaning "to heal".[3]

The flowers and young leaves can be eaten, and are often added to salads or are boiled and fried. The roots and stem also secrete mucilage, which is used to soften the skin, and is used in cosmetic treatments.[3]

The Roman poet Horace refers to his own diet in his Odes, which he describes as very simple: "As for me, olives, endives, and smooth mallows provide sustenance."

The root has been used since Egyptian antiquity in a honey-sweetened confection useful in the treatment of sore throat.[4] The later French version of the recipe, called pâte de guimauve (or "guimauve" for short), included an eggwhite meringue and was often flavored with rose water. Pâte de guimauve more closely resembles contemporary commercially available marshmallows, which no longer contain any actual marshmallow.

The root's emulsifying property is used for cleaning Persian carpets in the Middle East. It is regarded as the best method to preserve the vibrancy of vegetable dyes used in coloring the carpet's wool.



  1. ^ "Althaea L." Germplasm Resources Information Network. United States Department of Agriculture. 2007-03-12. Archived from the original on 2009-05-06. Retrieved 2010-02-16.
  2. ^ Govaerts, R. et. al. (2018) Plants of the world online: Althaea. Board of Trustees of the Royal Botanic Gardens, Kew. Retrieved 21 October 20`8
  3. ^ a b Gualtiero Simonetti (1990). Stanley Schuler (ed.). Simon & Schuster's Guide to Herbs and Spices. Simon & Schuster. ISBN 978-0-671-73489-3.
  4. ^ Petkewich, Rachel (2006). "What's that stuff? Marshmallow". Chemical & Engineering News. 84 (16): 41. doi:10.1021/cen-v084n011.p041. Retrieved 2008-02-10.


  • Medicinal Plants of the World: Chemical Constituents, Traditional and Modern Medicinal Uses by Ivan A. Ross.

External links[edit]