The Marshmallow we all love to roast over a campfire has a surprising medicinal history.
For centuries now marshmallow has been used to make preparations from roots, flowers, and leaves to ease a sore throat and cough.
Popular in the Nineteenth-century to cook the juice of the root with sugar and egg whites. This produced a rubbery sort of fluff that when hardened into candy could soothe a soar throat.
Thanks to advances in manufacturing and texturing agents, today’s Marshmallow’s that we roast over a campfire no long contain the OOEY GOOEY juice of Marshmallow root.
Scientific name: Althaea officinalis ~ Greek ~ meaning “to heal”
1/2-1 teaspoon crushed root
8 oz. boiling water
Steep 10-15 minutes