Marshmallow
MARSHMALLOW
Althaea officinalis (Malvaceae)
Common Name
Family
Actions
Antidiarrheal, anti-inflammatory, aperient, demulcent, emollient, expectorant, prebiotic, vulnerary
Energetics
Cooling & Moistening
Edible Uses
The leaves, flowers, root, and seeds are all edible. To make the root as a food, slice and boil and eat like a potato or any other root. They are slightly sweet in flavor. The water from the boiled root may be boiled again with sugar to turn into marshmallow candies.
Native To
Europe, western Asia, Africa
Geographic Distribution
Europe, western Asia, Africa
Botanical Description & Identification
Marshmallow is a perennial plant that blooms from July to September in most regions. It displays large white/pink/purplish/blush flowers and can grow anywhere from 4-6 feet in height. The plant often forms in clumps about 2.5ft in diameter. Marshmallow leaves can vary from plant to plant, ranging from spearhead shaped to toothed with three or five lobes. Marshmallow leaves are covered in a fine, velvet-type of fuzz on both sides. The flowers are shaped trumpet-like and release small, flack seeds when ripened, typically in the months between August-October.
Key Constituents
Root: mucilage, starch, pectin, flavonoids, phenolic acids, sucrose, asparagine, tannins. Leaf: flavonoids (kaempferol, quercetin, and diosmetin glucosides), scopoletin, polyphenols (syringic, caffeic, salicylic, vanillic, and p-coumaric).
Sustainability Issues
None known. It should be noted that marshmallow should be considered a good substitute for slippery elm bark, an herb that is currently on the endangered plants list (United Plant Savers).
Harvesting Guidelines
It is best to harvest the root of marshmallow only have it has had 2.5-3 years of growth. The most beneficial time to harvest the roots are after the first frost in the fall as this is when the beneficial compounds are known to be the most concentrated and available. It is important to leave a good amount of roots intact, allowing the plant to continue its growth process. The leaves are best harvested during summer mornings after all dew has dried. Make sure they are clean and clear and free of mildew. Harvesting leaves of the marshmallow plants regularly promote more vigorous growth of the plant, however it is important to not overharvest from a single plant. 'A little here, a little there' is the way to go.
Uses
**BENEFITS OF MARSHMALLOW:
Marshmallow is known to aid the body with:
*Indigestion
*Internal sores
*Leaky gut/weak stomach lining
*Constipation
*Excess stomach acid
*Dry coughs
*Breathing issues (lung support)
*Teething pain
*Dry skin
*Itchy rashes
*Scrapes & Cuts of the skin
*Splinter removal
*Dry mouth and low saliva production
*Bladder and/or urethra irritation
*Joint pain with heat
*Stiff muscles
*Bloating
*Swollen lymph nodes
*Poor urine output
*Chapped & peeling skin
*'Burning' urination
*Dandruff
Marshmallow is useful in the following more common disorders and diseases:
IBS, Leaky gut, Peptic ulcers, Dry coughs including whooping cough and pleurisy, asthma, colitis, diverticulitis, teething, eczema, skin ulcers, infections of the urinary system and lungs, bronchitis, tonsillitis, inflammatory bowel disease, dermatitis, kidney stones, Crohn's Disease, insect bites
Most common uses:
The most common uses for marshmallow are during episodes of dry cough, dry eyes, and a sluggish digestive system. For these purposes only the root is used.
Fun Facts:
Marshmallow is:
*Known as The Great Lung and Gut Protector
*A name derived from the genus Althaea, in Greek meaning: “to heal.”
*A plant whose root contains prebiotics. Prebiotics are thought to populate the gut with beneficial bacteria, giving way to better experience of health overall.
*Known to be used regularly in Persia as bathwater for infants. (Try this at all ages for achieve softer skin).
*Known to be high in calcium and an excellent source of trace minerals including chromium, iron, magnesium, and selenium.
*Known to have been eaten as a regular food in antiquity.
*Known to enrich breastmilk and promote better flow.
*An herb that pairs nicely in soups, especially since, for some, cooking foods may sometimes dry out the body and skin.
*Used as a compress in breast mastitis or for dry, cracked nipples of nursing mothers.
References
Apelian, N., & Davis, C. (2019). The Lost Book of Herbal Remedies: The Healing Power of Plant Medicine.
Hoffman, D. (1987). The Herbal Handbook: A User's Guide to Medical Herbalism.
Lahhari, A. (2021). Native American Herbalist's Bible.
Recipes and Monographs Compiled From The Intermediate Herbal Course. Copyright: The Herbal Academy.
The Herbal Academy Herbarium and Materia Medica. Copyright: The Herbal Academy.
McIntyre, A. (2019). The Complete Herbal Tutor: The Definitive Guide to the Principles and Practices of Herbal Medicine.
Wood, M. (2008). The Earthwise Herbal: A Complete Guide to Old World Medicinal Plants
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