The Soothing Spirit of Marshmallow
Marshmallow (Althaea officinalis) is a comforting go-to herb for soothing irritated tissues, be it a scratchy throat, an upset stomach, or inflamed skin.
Before marshmallows were those bouncy white confections on top of hot cocoa, they were something much simpler, and far more healing. The original treat came from this plant's root, whipped with egg whites or gelatin and honey into soft, soothing pillows used for sore throats and other conditions.
Marshmallow in the garden
A lovely addition to a garden, Marshmallow is reasonably easy to grow and looks lovely at the back of the garden as a backdrop for smaller plants. Marshmallow is a perennial and grows to Zone 4. Usually marshmallow grows best in marshy lands, but as long as it has a somewhat loamy soil, put in a sunny position and is kept moist it will grow fine. It grows well from seed, stem cuttings or root divisions.
The aerial parts of the plants are collected in summer when they are just beginning to blossom. You can keep the leaves & flowers on the stalks if you want and hang them to dry and then strip the dried leaves off.
The marshmallow roots of at least 2 year old plants are dug out during the autumn. (Roots harvested in the fall seem to have a higher mucilage content than those harvested in winter or spring). Wash the roots, then you can dry them whole or in slices.
A folk healer’s friend
Marshmallow has been a medicinal favourite since ancient times. The Egyptians steeped it for soothing wounds and sore throats, while Europeans historically used the root in poultices for burns and rashes. Its botanical name, Althaea, comes from the Greek word “altho” meaning “to heal.”
Wherever it grew, it was treasured as a plant of comfort and protection, one you’d keep close for the little hurts of everyday life.
Marshmallow in lore and legend
Long before it was known as a sugary treat, marshmallow rooted itself in folklore. In some traditions, marshmallow was said to be a moon plant, tied to deities of love and healing such as Aphrodite and Venus.
In Celtic lore, plants in the mallow family were hung in sprigs by the doorway to guard the home and invite calm into daily life.
It has also been associated with peaceful passing. To have a marshmallow plant by the gate or near a grave was once thought an act of tenderness, a way to honour those who had passed and ensure they rested in calm fields beyond our own.
Marshmallow was a food before it was a medicine
The ancient Romans and Egyptians boiled, fried, and ate the roots as vegetables and famous 17th century herbalist Culpeper recommends cooking them with parsley or fennel roots.
In the Bible it mentions it as a plant that was eaten during famines and during the Middle Ages when crops failed, people boiled marshmallow roots, then fried them with onions in butter. Uncooked, they were the teething rings of olden days, since they soothed a baby's gums as they gnawed.
The French first candied marshmallow roots in the early 19th century. They peeled the root bark, exposing the white pulp, and boiled it to soften it and release its sweetness. Then they added sugar. The result eventually evolved into the confection marshmallows.
Today backpacking guides suggest the plant for wilderness foragers. Fresh young tops are still eaten in France as a spring tonic, and given that marshmallow is rich in calcium, magnesium, iron, and selenium it is a great nutritional supplement.
Ways to enjoy the healing power of marshmallow root
Marshmallow root cold infusion (for tummies and throats)
Take 1 tablespoon of chopped, dried marshmallow root and soak it in 1 cup of cold water overnight. In the morning, strain it and sip slowly. The cool, slippery liquid coats and soothes from the inside out, perfect for dry coughs or grumpy stomachs.
Comforting throat tea
Blend together:
1 part marshmallow root
1 part mullein leaf
1 part licorice root
Simmer 2 teaspoons of the blend in a cup of water for about 20 minutes, covered. Strain, add honey if you like, and sip when your throat feels rough.
Old-fashioned marshmallow treats
(The kind your great-grandmother might have made)
Ingredients
3 packages unflavored gelatin (21 g)
1 cup cold water (8 oz), divided
1 ½ cups granulated sugar (298 g)
1 cup honey (312 g)
½ teaspoon salt
1 tablespoon vanilla extract (14 g)
2 tablespoons dried marshmallow root, finely ground
Powdered sugar or arrowroot powder, for dusting
Directions
Prepare the pan: Line a 9×9-inch baking pan with parchment paper and lightly grease it. Use a fine mesh sieve to generously dust the bottom and sides with powdered sugar. Set aside.
Bloom the gelatin: Pour ½ cup of the cold water into the bowl of a stand mixer and sprinkle the gelatin evenly over top. Give it a quick whisk to combine, then let it sit for a few minutes to “bloom” and thicken.
Make the syrup: In a medium-large saucepan, combine the sugar, marshmallow root powder, honey, salt, and the remaining ½ cup of water. Cook over medium-high heat, stirring often, until the sugar dissolves (about 3 minutes).Keep cooking, stirring occasionally, until the syrup reaches 240°F (soft-ball stage) on a candy thermometer — about 10 minutes. Remove from the heat.
Whip it up: Turn the mixer on low and slowly pour the hot syrup into the gelatin mixture. Once combined, increase the speed to high and beat until it’s thick, glossy, and fluffy — about 10 to 12 minutes. Add the vanilla and mix briefly to combine.
Set the marshmallows: Quickly pour the mixture into the prepared pan and smooth the top. Dust with powdered sugar. Let it sit uncovered at room temperature overnight to set.
Cut and enjoy: Dust a clean surface with powdered sugar, lift out the marshmallow slab, and cut into squares (or use cookie cutters for fun shapes). Lightly coat the cut edges with more powdered sugar to prevent sticking.
These aren’t the marshmallows of the grocery aisle. They’re gentler, earthier, and still carry the plant’s soothing benefits.
Find it in these Tilia Botanicals products
Final notes
Marshmallow is generally considered to be a safe herb for all ages, including for children and the elderly. However, because its mucilage may slow absorption of pharmaceuticals, take marshmallow at least 1-2 hours away from medications.
Guest Author: Danielle Brost is a certified herbal practitioner, offering online personalized herbal consultations and wellness plans. Based in Victoria, BC, her passion is to empower clients to "lessen their limits" and live healthier, more enjoyable lives. She can be reached through her website at https://www.lilyoftheforest.com/
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