Caer's Eclectic Apothecary

Common Name

Standardized: marshmallow
Other: althaea, althea

Botanical Name

Althaea officinalis L.
Plant Family: Malvaceae

Overview

Known throughout the ancient Egyptian, Arab, Greek, and Roman cultures, this herb has been used continually for at least 2000 years. In traditional folk practices it was given to soothe and moisten mucous membranes of the respiratory, digestive, and urinary tracts, and also as an external poultice. This plant has been used in beverages, desserts, candies, cosmetic creams, and was the "root" of the original marshmallow confectionery.

Health Benefits of Marshmallow

• Treats Coughs and Cold
• Treat Burn Wound
• Boosts Immunity
• Reduces Water Retention
• Home Remedy for Sore Throat
• Prevents Diabetes
• Promotes the Production of ‘Good’ Cholesterol
• Fights Bacterial Infections
• Eases respiratory problems.
• Solves Kidney Problems
• Reduces Digestive Complaints
• Good for Weight Loss
• Reduces Inflammation
• Great for Hair

Uses And Preparations

Leaves, Roots, & Flowers are all edible. The 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

Dosage and Administration

Best way to take marshmallow root is by supplements. Herbal tablets of about 5 mg can be taken once per day or a liquid alternative of 5-15 ml 3 times daily.

As a cough and respiratory agent, 2 grams of the root should be put into one cup of cold water, soaked for two hours and then gargle.

For topical use, shredded root should be mixed with enough warm water to form a thick paste and spread onto a clean cloth. Apply to the irritated area as needed.

Herbal Miscellany

As the story goes, marshmallows are one of the oldest desserts known to man, with accounts of ancient Egyptians making candies of marshmallow root and honey. These delicacies were naturally reserved for the gods and royalty. However, the first confection which resembled our modern day treat was made in France around 1850. Made by hand until 1900, marshmallow root was added to corn syrup, egg whites, and water and was heated, and poured into molds. By 1955 there were 35 manufacturers in the US creating what we know today as the puffy, white, indispensable addition to s'mores.