Althaea officinalis boiled and fried. The root extract (halawa extract) is sometimes used as flavoring in the making of a Middle Eastern snack called "halva". The later French version of the recipe, called ' (or ' for short), included an egg white meringue and was often flavored with rose water. "" more closely resembles contemporary commercially available marshmallows, which no longer contain "Althaea officinalis". Chemical constituents include altheahexacosanyl lactone ("n"-hexacos-2-enyl-1,5-olide), 2β-hydroxycalamene (altheacalamene) and altheacoumarin glucoside (5,6-dihydroxycoumarin-5-dodecanoate-6β--glucopyranoside), along with the known phytoconstituents lauric acid, β-sitosterol and lanosterol. Althaea officinalis Althaea officinalis, or marsh-mallow, is a perennial species indigenous to Europe, Western Asia, and
Laricifomes officinalis ("Larix"). Conservation of wild populations of "L. officinalis" is a concern because of loss of ancient forest habitat. Because it is difficult to maintain long-term genetic integrity of laboratory-grown strains, it is necessary to preserve the mushroom in the wild. "Laricifomes officinalis" was important both medicinally and spiritually to indigenous peoples of the Pacific Northwest Coast of North America, such as the Tlingit, Haida, and Tsimshian. "L. officinalis" was referred to as the "bread of ghosts" in local languages, and carved fruiting bodies marked the graves of tribal shamans. Laricifomes officinalis Laricifomes officinalis is a wood-decay fungus in the order