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Syrupus de Althea
Syrup of Marshmallow
Syrup of Marshmallow
Tradition:
Western
Source / Author:
Fernel
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Herb Name
Marshmallow root
Red Chick peas Couch grass root Asparagus root Licorice Raisins Marshmallow leaf Mallow leaf Pellitory of the Wall Burnet Saxifrage Plantain White Maidenhair Black Maidenhair Melon seed Gourd seed Pumpkin seed Cucumber seed Chicory seed Endive seed Lettuce seed Purslane seed |
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Preparation:
Infuse all the herbs in the Water a whole day, then boil down to 4 lbs., and form a Syrup with 3 1⁄2 lbs. of Sugar, according to Art.
Charras in his Royal Pharmacopeia of France said the best method was to decoct the Grass roots for 15 minutes before adding the Marshmallow and Asparagus roots, then boil them all gently for half an hour together. Next add the dried Raisins and whole Chick peas, boil them a short while, then add the other herbs (except the Licorice and Maidenhair) and boil for a further 15 minutes. Lastly, the Licorice and Maidenhair are added, and as they boil, the Cold seeds are added, and just after, the pot is removed from the fire, and left to sit for a further 15 minutes. After straining, the beaten white of an Egg is added and mixed through to clarify the liquor, and afterwards 31⁄2 pounds of Sugar is added; boil over a moderate fire to the consistency of a Syrup
Function:
Clears Heat, nourishes Yin, promotes Urine
Use:
1. Obstruction of Urine by Heat; Strangury, Dysuria
2. Gravel and Stones
3. Colic
4. Dysentery
5. Chronic dry Cough, Bronchitis, Pleurisy, Consumption etc.
6. Gonorrhea
7. Yin deficiency
Dose:
1–2 oz. morning and evening
Cautions:
None noted
Modifications:
1. A French version used 1 oz. each of Asparagus, Licorice and Raisins
2. The cold seeds may be reduced in number.
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