Английская Википедия:Althaea officinalis

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Файл:Althea officinalis flor.jpg
Marshmallow (Althaea officinalis)

Althaea officinalis, the marsh mallow[1] or marshmallow,[2] is a species of flowering plant indigenous to Europe, Western Asia and North Africa, which is used in herbalism and as an ornamental plant. A confection made from the root since ancient Egyptian times evolved into today's marshmallow treat,[3] but most modern marshmallow treats no longer contain any marsh-mallow root.[4]

Description

This herbaceous perennial (i.e. with stems which die down in the autumn) grows to Шаблон:Convert tall and puts out only a few lateral branches. The whole plant is softly stellate-hairy, especially the leaves, which are broadly triangular to oval, often with 3-5 shallow lobes, irregularly toothed, with cordate to cuneate bases. Leaf size varies considerably, up to Шаблон:Convert long, and Шаблон:Convert wide. The leaves are arranged alternately along the stem, with no stipules, on petioles up to Шаблон:Convert.[5][6]

The inflorescences occur in the leaf axils and at the top of the stem and consist of panicles of 1-many flowers. The flowers are actinomorphic with 5 lilac/pink petals up to 2 cm long and 5 green sepals which are much shorter than the petals, and fused at the base. Below the petals is a cup-shaped epicalyx with 6-9 narrow, triangular lobes, half the length of the sepals. The purple stamens are united into a tube, the anthers kidney-shaped and one-celled. There is one style which protrudes above the stamen tube.[7] [8]

The flowers are in bloom during August and September, and are followed, as in other species of this order, by the flat, round fruit which are popularly called "cheeses". The whole fruit is a schizocarp, about 1 cm in diameter, which splits into about 20 kidney-shaped mericarps (seeds) about 2 mm long.[7]

The common mallow is frequently called "marsh mallow" in colloquial terms, but the true marsh mallow is distinguished from all the other mallows growing in Great Britain by the numerous divisions of the outer calyx (six to nine cleft), by the hoary down which thickly clothes the stems and foliage, and by the numerous panicles of blush-coloured flowers, paler than the common mallow. The roots are perennial, thick, long and tapering, very tough and pliant, whitish yellow outside, white and fibrous within.

Phytochemicals

Chemical constituents include altheahexacosanyl lactone (n-hexacos-2-enyl-1,5-olide), 2β-hydroxycalamene (altheacalamene) and altheacoumarin glucoside (5,6-dihydroxycoumarin-5-dodecanoate-6β-D-glucopyranoside), along with the known phytoconstituents lauric acid, β-sitosterol and lanosterol.[9]

Uses

Ornamental

Marshmallows are used in gardening as ornamental plants.

Herbal medicine

Файл:Arrels malvi12.JPG
Marshmallow roots

The leaves, flowers and the root of A. officinalis (marshmallow) have been used in traditional herbal medicine. This use is reflected in the name of the genus, which comes from the Greek Шаблон:Lang (Шаблон:Lang), meaning "to heal".[3][10][11] The Latin specific epithet officinalis indicates plants with some culinary or medicinal value.[12]

Marshmallow is traditionally used as relief for irritation of mucous membranes,[13] including use as a gargle for mouth and throat ulcers and gastric ulcers.[14]

Culinary

Most of the mallows have been used as food, and are mentioned by early classic writers with this connection. Mallow was an edible vegetable among the Romans; a dish of marsh mallow was one of their delicacies. Prospero Alpini stated in 1592 that a plant of the mallow kind was eaten by the Egyptians. Many of the poorer inhabitants of Syria subsisted for weeks on herbs, of which marshmallow is one of the most common.Шаблон:Citation needed When boiled first and fried with onions and butter, the roots are said to form a palatable dish,[15] and in times of scarcity consequent upon the failure of the crops, this plant, which grows there in great abundance, is collected heavily as a foodstuff.

The young leaves can be cooked. The flower buds can be pickled.[16] The roots can be peeled, sliced, boiled and sweetened to make candy. Water used to boil any part of the plant can be used as an egg white substitute.[16]

The root extract (halawa extract) is sometimes used as flavoring in the making of halva. The later French version of the recipe, called Шаблон:Lang (or Шаблон:Lang for short), included an egg white meringue and was often flavored with rose water. Шаблон:Lang more closely resembles contemporary commercially available marshmallows, which no longer contain Althaea officinalis.

Botanical gallery

References

Шаблон:Reflist

Further reading

Шаблон:Cite journal

External links

Шаблон:Commons

Шаблон:Medicinal herbs & fungi Шаблон:Taxonbar

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  1. ↑ Шаблон:Cite web
  2. ↑ Шаблон:GRIN
  3. ↑ 3,0 3,1 Шаблон:Cite book
  4. ↑ Шаблон:Cite web
  5. ↑ Шаблон:Cite book
  6. ↑ Шаблон:Cite book
  7. ↑ 7,0 7,1 Шаблон:Cite book
  8. ↑ Martin Crawford, How to grow Perennial Vegetables, Green Books, 2012
  9. ↑ Шаблон:Cite journal
  10. ↑ Шаблон:LSJ.
  11. ↑ Шаблон:OEtymD
  12. ↑ Шаблон:Cite book
  13. ↑ Шаблон:Cite journal
  14. ↑ Шаблон:Cite web
  15. ↑ Grieve. A Modern Herbal. Penguin 1984 Шаблон:ISBN
  16. ↑ 16,0 16,1 Шаблон:Cite book
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