Marshmallow Root is used in teas, syrups, poultices, ointments and lozenges. Marshmallow root has a faint, starchy aroma and a somewhat sweet, mucilaginous taste. The very appearance of this plant is soothing to the soul; the grey-green leaves are softly fuzzy and the clustered flowers are a gentle pink and white, making the bushy plant seem almost cuddly. The perennial plant is about four feet tall and loves moist, rich soils (thus the name marsh-mallow or a mallow that loves the marsh). Native to Europe and western Asia, it's now naturalized in temperate regions of the United States.
- The confection marshmallows were originally made from marshmallow root extract, eggs and sugar.
- Both the leaves and roots of the plant are used.
- Because it's a perennial and easy to grow, some consider this a substitute for slippery elm bark.
Directions: To prepare as a tea, add 1-2 teaspoons of herb to 8 oz. water in a pot. Cover and simmer for 15-30 minutes, strain and serve immediately.
Flavor Profile: Sweet, slightly mucilaginous
Botanical name: Althaea officinalis L.
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