Alcea rosea
Alcea rosea[edit | edit source]
Alcea rosea, commonly known as the hollyhock, is a species of flowering plant in the mallow family, Malvaceae. It is native to Asia and Europe but has been widely cultivated and naturalized in many regions around the world.
Description[edit | edit source]
Alcea rosea is a biennial or short-lived perennial plant that can grow to a height of 1.5 to 3 meters. The plant has a robust, erect stem and large, rounded leaves with a rough texture. The leaves are typically lobed and have a hairy surface.
The flowers of Alcea rosea are large and showy, with a diameter of 5 to 10 centimeters. They come in a variety of colors, including pink, red, white, yellow, and purple. The flowers are arranged in a terminal raceme and bloom from the bottom upwards. Each flower has five petals and numerous stamens.
Cultivation[edit | edit source]
Alcea rosea is a popular ornamental plant in gardens due to its tall stature and colorful blooms. It prefers full sun and well-drained soil. The plant is relatively easy to grow and can be propagated by seed. It is often used in cottage gardens and as a background plant in flower beds.
Hollyhocks are susceptible to certain diseases, such as rust, which can cause orange spots on the leaves. Regular maintenance and proper spacing can help reduce the incidence of disease.
Uses[edit | edit source]
In addition to its ornamental value, Alcea rosea has been used in traditional medicine. The flowers and leaves have been used to treat respiratory and digestive issues. The plant contains mucilage, which has soothing properties.
The flowers of Alcea rosea can also be used to produce a natural dye. The dye can range in color from pink to purple, depending on the pH of the solution.
Related pages[edit | edit source]
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro / Zepbound) available.
Advertise on WikiMD
WikiMD's Wellness Encyclopedia |
Let Food Be Thy Medicine Medicine Thy Food - Hippocrates |
Translate this page: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
தமிழ்,
తెలుగు,
Urdu,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
বাংলা
European
español,
Deutsch,
français,
Greek,
português do Brasil,
polski,
română,
русский,
Nederlands,
norsk,
svenska,
suomi,
Italian
Middle Eastern & African
عربى,
Turkish,
Persian,
Hebrew,
Afrikaans,
isiZulu,
Kiswahili,
Other
Bulgarian,
Hungarian,
Czech,
Swedish,
മലയാളം,
मराठी,
ਪੰਜਾਬੀ,
ગુજરાતી,
Portuguese,
Ukrainian
Medical Disclaimer: WikiMD is not a substitute for professional medical advice. The information on WikiMD is provided as an information resource only, may be incorrect, outdated or misleading, and is not to be used or relied on for any diagnostic or treatment purposes. Please consult your health care provider before making any healthcare decisions or for guidance about a specific medical condition. WikiMD expressly disclaims responsibility, and shall have no liability, for any damages, loss, injury, or liability whatsoever suffered as a result of your reliance on the information contained in this site. By visiting this site you agree to the foregoing terms and conditions, which may from time to time be changed or supplemented by WikiMD. If you do not agree to the foregoing terms and conditions, you should not enter or use this site. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates, categories Wikipedia, licensed under CC BY SA or similar.
Contributors: Prab R. Tumpati, MD