Hollyhock flowers are a beautiful and versatile addition to any herb collection. The flowers, which come in a range of vibrant colors including pink, violet, red, yellow, and white, have been used for centuries for both medicinal and culinary purposes.
In traditional medicine, hollyhock flowers have been used to treat a variety of ailments, including respiratory infections, digestive issues, and skin irritations. The flowers contain high levels of mucilage, a gel-like substance that can help soothe and protect the mucous membranes in the body. This makes hollyhock flowers particularly effective at treating coughs, colds, and sore throats.
Hollyhock flowers can also be used externally to soothe irritated skin. The mucilage in the flowers forms a protective barrier on the skin, which can help reduce inflammation and promote healing. The flowers can be used to treat a range of skin issues, including rashes, burns, and insect bites.
In addition to their medicinal properties, hollyhock flowers are also a popular culinary ingredient. The flowers have a sweet, delicate flavor that pairs well with both sweet and savory dishes. They can be used to add color and flavor to salads, soups, and baked goods.
To use hollyhock flowers medicinally, they can be brewed into a tea or made into a poultice. To make a tea, steep 1-2 teaspoons of dried hollyhock flowers in 8 ounces of hot water for 10-15 minutes. The tea can be consumed up to three times a day. To make a poultice, crush fresh or dried hollyhock flowers and mix with a small amount of water to create a paste. Apply the paste to the affected area and cover with a clean cloth or bandage.
When using hollyhock flowers in cooking, they can be used fresh or dried. Fresh flowers can be added to salads, sandwiches, or used as a garnish. Dried flowers can be added to baked goods, jams, and syrups for a pop of color and flavor.
Overall, hollyhock flowers are a versatile and beneficial addition to any herb collection. With their medicinal and culinary properties, they are sure to become a staple in your kitchen and medicine cabinet alike.
COMMON NAME Mallow, Violet Mallow Other: high mallow, Hollyhock, cheese-cake, cheese-flower, cheese-log, common mallow, ebegumeci, groot kaasjeskruid, high mallow, malva, mallards, mauls, schloss tea, Althea zebrina, and French hollyhock
BOTANICAL NAME Alcea rosea Plant Family: Malvaceae
OVERVIEW Malva is a species of the mallow genus Malva in the family of Malvaceae and is considered to be the type species for the genus. Known as common mallow to English-speaking Europeans, it acquired the common names of cheeses, high mallow and tall mallow (mauve des bois by the French) as it migrated from its native home in Western Europe, North Africa and Asia through the English-speaking world. Malva is a vigorously healthy plant with showy flowers of bright mauve-purple, with dark veins; a handsome plant, often standing 3 or 4 feet (1 m) high and growing freely in fields, hedgerows and in fallow fields.
CONSTITUENTS Mallow contains malvin and malonylmalvin. It also contains the naphtoquinone malvone A, which is also a phytoalaxin.
PARTS USED Dried flowers
TYPICAL PREPARATIONS Mallow has been used medicinally since ancient times, and is still used in modern phytotherapy. Mucilage is present in many of the Malvaceae family including M. sylvestris, rosea, especially the fruit. The seeds are used internally in a decoction or herbal tea as a demulcent and diuretic, and the leaves made into poultices as an emollient for external applications. Mallow can also be taken internally for its laxative effect.
PRECAUTIONS Specific: Black Mallow is possibly safe but We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.
For educational purposes only This information has not been evaluated by the Food and Drug Administration.This information is not intended to diagnose, treat, cure, or prevent any disease.
