Hollyhock (Althaea rosea printed as Althaea rosea Cav.) Click on graphic for larger image

Hollyhock

Botanical: Althaea Rosea (LINN.)
Family: N.O. Malvaceae

The Hollyhock, first brought to this country from China, was once eaten as a pot-herb, though it is not particularly palatable.

Its flowers are employed medicinally for their emollient, demulcent and diuretic properties, which make them useful in chest complaints. Their action is similar to Marshmallow.

The flowers are also used for colouring purposes. They are sold freed from the calyx and should be gathered in July and early August, when in full bloom, and dried in trays, in thin layers, in a current of warm air immediately after picking. When dry, they are a deep, purplish-black, about 2 1/2 inches in diameter, united with the stamens, which form a tube, the one-celled, reniform anthers remaining free.