The medicinal properties of marshmallow root come from the mucilage, or sap-like substance, that the plant produces. It has traditionally been used to support all mucosal membranes especially in the bronchioles, mouth, and intestines. The entire plant is edible. The leaves are great in salads!
We love to pair this herb with slippery elm and chamomile.
Marshmallow, a cousin to the hollyhock, is a tall plant that works best in the back of the flowerbed where it won’t shade smaller plants. This hardy plant is suitable for USDA Zones 4 and above. It requires full sun and moist soil. If you add manure or compost at planting time, no other fertilizer is needed.
The ancient Egyptians used the mallow root for making their candied delicacies for their Gods, Nobility and Pharaohs over 2000 years ago. Since it was a crime for anyone else to eat this sugarlike treat , children looked to honey and figs to cure their sweet tooth. Until the mid-1800s, marshmallow candy was made using the sap of the Marsh-Mallow plant. Today, gelatin replaces the sap in the modern recipes. Today's marshmallows are a mixture of corn syrup or sugar, gelatin, gum arabic and flavoring.
The Marsh-Mallow plant was harvested from salt marshes and on banks near large bodies of water.
Precautions Should be taken with at least 250mL (8 oz) of liquid. Orally administered drugs should be taken 1 hour before use or several hours after, as marshmallow may slow the absorption. We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.
This information has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.