Marshmallow root makes a great tea – just add two teaspoons of root to a cup of boiling water. The longer it sits, the thicker it becomes so don’t let it sit too long. Blends well with lavender, rose, and other botanical tea. You can also use marshmallow root for cooking; in fact, the root is the origin of the marshmallow candy first made by the ancient Egyptians.
A Bit of History
Marshmallows are no mere fun food. In fact, they’re one of the earliest confections made from the root of the marshmallow plant, an herb of the mallow family which, no surprise, grows in marshes. Ancient Egyptians boiled and mixed the root with honey to create a dense, cake-like confection reserved for the gods and royalty. But the true value of the marshmallow was its medicinal qualities. The root contains a gel-like mucilage that was said to soothe sore throats, gastrointestinal inflammation, and stomach ulcers and, even, work as a laxative, among other qualities. As delicious as the marshmallow was as a confection, it was replaced by instant gelatin in the mid-1800s. As a tea, the marshmallow lives on, enjoyed for its flavor, health benefits, and history.