28 Marshmallow Root Fun Facts

Marshmallow Root Trivia

Marshmallow root is known for its mild taste and gentle, textural qualities. Here are a few of our favourite fun facts about this classic herbal remedy:

1. Marshmallow root was originally used to make marshmallows (the food). Sadly, most marshmallows sold today no longer contain real marshmallow root. It is still possible to make your own marshmallows at home with real marshmallow root as an ingredient.
2. Marshmallow root is part of the mallow family (Malvaceae). Some of its botanical cousins include okra and hibiscus.
3. The mucilage found in marshmallow root is what gives it the slippery, gel-like texture it’s so well known for. Other mucilaginous herbs include licorice root and slippery elm bark.
4. If you want to extract mucilage from marshmallow root, try using cold water. Cold or room temperature extractions work better than very hot extractions. Boiling marshmallow root for an extended period of time can damage the valuable mucilage.
5. Marshmallow root plants can grow up to 5 feet tall. They have soft, pale pink or white flowers, and fuzzy velvety leaves.
6. The entire plant can be used as a food or medicine. This includes the roots, leaves and flowers.
7. The root is the most mucilaginous part of the plant.
8. The genus name " Althaea", comes from the Greek word "althainein", meaning “to heal” or "to cure".
9. Marshmallow root was historically grown in monastery gardens.
10. Powdered marshmallow root absorbs moisture easily. It works well as a binding ingredient when making homemade throat lozenges. Next time you have a sore throat, try making simple cough lozenges by combining marshmallow root powder and honey. Mix both ingredients together, roll into small balls, and use as needed.
11. The soothing effect of marshmallow root can also be applied topically. Marshmallow root can be used to make salves, lotions, and poultices.
12. The best quality marshmallow root is harvested in late fall. The highest content of mucilage is found in the root during this time. In the spring and summer, the mucilage content can decrease by as much as 50%.
13. Older roots tend to be more fibrous.
14. Marshmallow root tea is naturally caffeine-free.
15. Some of the polysaccharides found in marshmallow root include galakturonorhamnan, glucan and arabinogalaktan.
    
16. Adding marshmallow root plants to your garden will help attract pollinator insects.
17. Marshmallow leaves and flowers can be eaten as vegetables. They can be served boiled, fried, or used as an ingredient in salads.
18. Marshmallow was a traditional herbal remedy in medieval Bosnia and Herzegovina. One historic recipe for ulcers says " Find a marshmallow leaf, oli root, fry it in butter with caramel in a pan and when it cools down a little, you will see miracles.".
19. Marshmallow root tea and tinctures are often cloudy looking due to their mucilage.
20. Marshmallow root has deep taproots, allowing it to pull minerals from deep within the soil. 
21. Marshmallow root can be chewed raw.
    
22. Some vegetables, like carrots, have changed greatly since they were first introduced to our diets. Marshmallow root has remained largely unchanged through cultivation. The marshmallow root that you experience is incredibly similar to marshmallow experienced by people using it hundreds of years ago.
23. In some situations, marshmallow root can be safely given to children and animals.
24. The mucilage in marshmallow root is sensitive, and can be difficult to prepare as a tincture. Marshmallow root tincture is best made with a lower ABV than most other herbal root tinctures.
25. Combining a finished marshmallow root tincture with another (higher) ABV tincture can cause the marshmallow root to be ‘shocked’ and form mucilaginous strings that look like worms.
26. Marshmallow leaves taste mild and smooth when smoked. They have no psychoactive effect.
27. Marshmallow root is approximately 37% starch, 11% mucilage and 11% pectin. 
28. Ancient Romans and Egyptians both ate marshmallow root as a vegetable.

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References

This blog post has been compiled from reliable sources to ensure the veracity of the mentioned details. Any reference to scientific studies, historical data, or culinary information has been thoroughly cross verified.

1. Gualtiero Simonetti (1990). Stanley Schuler (ed.). Simon & Schuster's Guide to Herbs and Spices. Simon & Schuster. 
2. Rančić, D., Dražić, S., Dajić-Stevanović, Z., & Radošević, R. (2009). Anatomical features of the marshmallow (Althaea officinalis L.) root. Journal of Scientific Agricultural Research, 70(4), 51-60.
3. Franz, G. (1966). Die Schleimpolysaccharide von Althaea officinalis und Malva silvestris. Planta Medica, 14(01), 90-110.
4. Karawya, M. S., Balbaa, S. I., & Afifi, M. S. A. (1971). Investigation of the carbohydrate contents of certain mucilaginous plants. Planta Medica, 20(03), 14-23.
5. Masic, I., Jovanovic, B., & Skrbo, A. (2023). Review of Medical Literature Stored in Monasteries in Bosnia and Herzegovina. Int J Biomed Healthc, 11(2), 232-259.
6. Banga, O. (1957). Origin of the European cultivated carrot.
7. Vavilova, V. P., Vavilov, A. M., Cherkaeva, A. K., & Nechaeva, I. A. (2022). Efficacy of the extract of marshmallow root, chamomile flowers, horsetail herb, walnut leaves, yarrow herb, oak bark, and dandelion herb in preschool children with pharyngeal and/or palatine tonsil disorders and frequent recurrent respiratory infections. Pediatrics. Consilium Medicum, (2), 160-165.