Size:1 Pound Marshmallow has a long history of use as a culinary and medicinal
plant that spans more than 2,000 years. The ancient Romans considered
marshmallow to be a delicacy, and had a preference for eating the roasted
roots of the plant as a vegetable. In Syria and in other parts of the world
periodically affected by famine, marshmallow is an abundant and life-saving
alternative when traditional crops fail. Because inhabitants may have to
survive on plant sources for food for weeks at a time, marshmallow roots, par-
boiled and then pan-fried in butter with onions, is common fare at such times.
Cosmetic Usages – Use to make infusions to produce oils, salves, ointments,
lotions and creams. Typical Preparations – Dried leaf or root made into a tea.
The root is best as a cold infusion or a decoction. This enables the
extraction of mucilage. Leaf or root as a poultice.
Features:
- Botanical Name – Althea officinalis
- Other Names – Mortification Root, Hock Herb, Sweet Weed
- Origin – Italy
- Flavor Profile – Mild and pleasant with a slightly sweet flavor.
- Culinary Usages – Use alone or in combination with other herbs in tea blends. May also be tinctured.