Hollyhocks


 

Family: Malvaceae

  • BotanicName: Alcea rosea L
  • English Name: Hollyhocks
  • Regional Names: It is also known as Fatmagül, Gülfatma.
  • General Definition: The leaves are long-handled,  3-7 lobed, jagged edges and may be in various forms. The initial part is heart-shaped, through the middle it is lobed and through the edges it is sharp. Its flowers may be in different colors, purple, purplish black, pink, red, yellow, or white.
  • Used Parts: Leaves, flowers and root
  • Active Ingredients: Whole plant carries large amounts of mucilage.Furthermore, roots have starch, sucrose, galactose, pectin, fat, tannin and asparagine. ROOTS have 20-25% mucilage, 20% starch, sugar, tannin, essential oil and 2% asparagine. As a result of the  hydrolysis of 20-35% mucilage, galacturonic acid, rhamnose, arabinose, galactose and xylose are obtained.
  • Harvest: The leaves are harvested in May-June, the flowers are harvested in July-August, the roots are harvested in autumn. At least 2 years meaty and immature roots and lateral roots of the plant are harvested by removing from soil in autumn.
  • Spreading Area: It is grown in the Marmara region.