Marshmallow Root c/s
Botanical Name - Althea officinalis
Other Names - Mortification Root, Hock Herb, Sweet Weed
Origin - Italy
Flavor Profile - Mild and pleasant with a slightly sweet flavor.
Culinary Usages - Use alone or in combination with other herbs in tea blends. May also be tinctured.
Marshmallow has a long history of use as a culinary and medicinal plant that spans more than 2,000 years. The ancient Romans considered marshmallow to be a delicacy, and had a preference for eating the roasted roots of the plant as a vegetable. In Syria and in other parts of the world periodically affected by famine, marshmallow is an abundant and life-saving alternative when traditional crops fail. Because inhabitants may have to survive on plant sources for food for weeks at a time, marshmallow roots, par-boiled and then pan-fried in butter with onions, is common fare at such times.
Cosmetic Usages - Use to make infusions to produce oils, salves, ointments, lotions and creams.
Typical Preparations - 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.
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