A confection made from the root since ancient Egyptian time evolved into today's marshmallow treat.
The leaves, flowers and the root of A. officinalis have medicinal properties.
The leaves, which are collected in summer as the plant begins to flower, have demulcent, expectorant, diuretic, and emollient properties.
It is generally used in ailments of the lungs and the urinary systems, specifically in urethritis and kidney stones.
The root, which is harvested in late autumn, has demulcent, diuretic, emollient, and vulnerary properties.
It is generally used for digestive and skin problems, specifically inflammations of the mouth, gastritis, peptic ulcer, enteritis, and colitis.
It increases the flow of breast milk and soothes the bronchial tubes.
It has been used to treat constipation as well as irritable bowel syndrome.
Externally the root is used in treating varicose veins, ulcers, abscesses, and boils.
The root extract is sometimes used as flavouring in the making of a middle eastern snack called halva.
In herbalism, mallow is used as a gargle to treat mouth and throat ulcers.
Allegedly, it is also useful for gastric ulcers.
The flowers and young leaves can be eaten, and are often added to salads or are boiled and fried.
Another application is cosmetic treatment for the skin.
The root has been used since Egyptian antiquity in a honey-sweetened confection useful in the treatment of sore throat.
The later French version of the recipe, called pâté de guimauve, included an eggwhite meringue and was often flavored with rose water.