The marsh mallow, or Althea officinalis, of which the ornamental altheas are related. Marsh mallows prefer to grow in moist areas, such as along the banks of rivers, marshes, and areas with sandy soils. The stems of these plants will grow upwards of six and a half feet, flowering in summer with a show of large white flowers each having three to seven lobes. There are groups of them in the ditch on Highway 67 from Prescott towards Emmet beside the train tracks and those familiar with the ornamental varieties of hibiscus and althea plants will be able to see the resemblance of the marsh mallow to these cousins.
The edible parts of marsh mallow are the young leaves, roots, and flower buds. The leaves, stems, and roots, similar to okra, contain a mucilaginous material which can thicken stews and soups. Otherwise, the flowers and young leaves can be eaten raw, cooked with greens, or boiled alone. You can also peel, slice, and then fry the roots. Flower buds can be eaten cooked or raw and any part of the plant can be made into a refreshing tea. Also, the tender flower buds can be pickled similarly to okra. The roots and seeds can be roasted and ground into a caffeine-free coffee substitute or the dried root can be used with other herbs to make an herbal tobacco substitute. Furthermore, the word for althea comes from the Greek ‘althainein,’ which means to heal. The mucilage secreted by the roots and stems can be used in cosmetic treatments to soften one’s skin.
Nutritionally, the plant roots contain a lot of starch and all other parts of the plant contain a modest amount of minerals and vitamins. The Egyptians used the root of this plant to create a confection sweetened by honey, egg white meringue, and rose water that was once used as a treatment for sore throat called pâte de guimauve. This confection mostly resembled the marshmallow of today, but they no longer contain their namesake, the marsh mallow plant. To make the original marshmallows, peel the plant roots and slice them into thin wafers, boiling them for around twenty minutes in a minimal amount of water. Next, remove the slices of root, add sugar or another sweetening substitute, and then boil down this fluid until it is very thick. Whip this hot fluid like you would egg whites and drop them in globs onto a sheet of wax paper. Finish with a dusting of powdered sugar.
So remember, try and eat one wild food every day! If you have any questions, comments, or ideas on wild food plant articles or recipes please e-mail [email protected].