Hollyhock


Hollyhock

In this genus are 60 species of biennials or short-lived perennials, occuring from the Mediterranean to C Asia. Several species are grown for their showy flowers. Alcea rosea reached Europe in the 16th century (from either China or the Middle East, perhaps Turkey) and became a popular garden plant and medicinal herb. The name Alcea is derived from the Greek alkaria, "mallow", and the common names comes from the 16th-century "holly hock" (hoc was the Old English word for "mallow"). The hollyhock is closely related to marsh mallow. (Althea officinalis, see marshmallow) and was once classified in the same genus. Both have similar properties, but Alcea rosea has largely been replaced by its more effective relative.

Tall biennial or short-lived perennial, with rounded, lobed leaves, to 18cm (7in) long. Single or double, hibiscus-like flowers, 5-10cm (2-4in) across, which may be white, pink, purple, or pale yellow, are produced in tall racemes in summer.


Common Name:
Hollyhock
Botanical Name:
Alcea rosea
Genus:
Alcea
Family:
Malvaceae
Native Location:
W Asia
Cultivation:
Well-drained soil in sun. Rust may damage the foliage and kill the plant. Leaves may be damaged by plant bugs and caterpillars.
Propagation:
By seed sown in situ in spring or late summer. If required, transplant when seedlings have 2-3 leaves.
Harvest:
Flowers are picked when open and dried for infusions and syrups.
Variations:
Chater's Double
fully double, peony-like flowers ub a variety of colors including pink, maroon, yellow and white
Height: 2-2.5m (6-8ft)
Width: 45-60cm (18-24in)

Nigra
Very dark maroon-black, single flowers
Height: 1.5m (5ft)
Width: 45cm (18in)
Height:
1.2-2.5m (4-8ft)
Width:
38-60cm (15-24in)
Hardiness:
Z3-9
Parts Used:
Flowers
Properties:
A soothing herb that relieves irritation and soreness, and has diuretic effects.
Medicinal Uses:
Internally for gastritis, coughs, and cystitis. Externally as a gargle for sore throats. Often combined with Inula helenium (See elecampagne), Tussilago farfara (See coltsfoot), and Thymus spp. (See thyme) in cough syrups.
Culinary Uses:
Young leaves are edible. Petals and cooked flower buds can be added to salad. Petals may be used for tea.
Bibliography:
Encyclopedia of Herbs by Deni Brown Copyright © 1995, 2001 Dorling Kindersley Limites. Pp 109-110