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Althaea (marsh mallow)

Althaea (marsh mallow)

Calm the problems of the respiratory tract, remedy against cough, bronchitis, cold sores, stomatitis, it is a relief in case of irritable bowel syndrome, diarrhea, useful in case of constipation or bladder and kidneys inflammation
You can use all the parts of althaea: flowers, leaves and roots. Marsh Mallow can calm mucosa, for this reason it is a suitable remedy to treat all the forms of inflammation, it is useful to calm infections of the respiratory tract, such as sore throat, cough and bronchitis. The plant is a remedy against diarrhea, constipation, irritable bowel, bladder and kidneys inflammation due to kidney stone or cystitis. Externally Althaea can also be used in case of pimples, abscesses, cold sores, gum diseases and stomatitis. In addition to this properties, althaea has an important hypoglycemic property, then it is better to avoid it if you're taking drugs to treat diabetes. Let’s see the main uses.

Decoction of flowers

Prepare a decoction by adding a handful of dried flowers to a liter of water, heat to boiling and boil for a few minutes, filters and drink from 2 to 3 cups a day.

Decoction of leaves

Prepare a decoction by adding half handful of dry leaves per liter of water, heat to boiling and boil for some minutes, filter and drink two cups a day.

Leaves and roots macerated

Particularly useful to treat infections of the respiratory tract, add to one half liter of water a tablespoon of dried leaves and a tablespoon of root leave for one hour at the temperature of 20°-30°, filter and drink all in one day.

Infusion for external use

Leave to brew one handful of roots and leaves in one liter of boiling water for 10 minutes, filter and use it for gargle, sitz-bath or skin applications.
AUTHOR
She combines her passion for a natural lifestyle and her university studies, she has indeed a Master of Science degree in Physics and a PhD in Physics in the field of biophysics. Reading scientific articles, being updated with the latest scientific researches and testing new methods and recipes is since always her job that, we hope, has become useful to you.
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