| Hardy perennial shrub to about 1.5 metres. Tall, erect plant with heart-shaped, downy leaves. Bears beautiful, delicate white and pink flowers on multiple stalks in late summer.Prefers full sun, but in very hot climates may do better if shaded in the afternoon. Grows best in moist, even boggy, humus-rich soil. Divide established plants in spring or autumn. Cut back after flowering in summer to encourage new leaf growth. Sow seeds in spring, at a maximum temperature of 5C. Germination begins in about 8 days, but is irregular, often over several months. It is a frost-hardy plant needing no protection during severe winters. Will tolerate a degree of saltiness in the soil. Often dies back in autumn, at which time the dead stems need to be cut off. In my hot and sticky climate it doesn't do well at all - never gets above 20cm tall, and has never flowered, and it dies back completely over winter, taking a long time to come back. It really doesn't like the heat! The flowers (if you get them) are edible. Pick the leaves at any time, but best before flowering. They do not store well. For medicinal purposes, roots of 2 year old plants should be dug up in autumn, after the flowers and leaves have died back, then sliced and dried. Young shoots are used fresh. Culinary Uses: Flowers and tender young leaves can be used in salads. Dried root or young leaves can be fried in butter and eaten. Leaves can be added to soups. Boiled with sugar, the root was the original marshmallow confectionery, sucked to ease a sore throat - soak powdered dry root and some sugar in water until it becomes like jelly. Medicinal Uses: Roots are used in salves, poultices for inflamed skin and mucous membranes, soothing tea for throat, asthma ulcers, muscular stiffness, diarrhoea, gastritis, hiatus hernia, urinary and intestinal complaints. A slice of the dried root can be chewed. Tea is used for coughs, colds, respiratory inflammations, stomach ulcers, and to boost the immune system. Externally as a poultice for skin irritations, cuts, swellings and burns. Rub on gums of teething babies to reduce inflammation (or give them a piece of root to chew, under supervision of course). Boil the root, skim off the starchy by-produce on surface of water and use as a gentle soap for problem skins and psoriasis. Usual Dosage: Add 1 teaspoonful of chopped root to 1 cup water and gently boil for 10 minutes. Take 3 times daily. Pour 1 cup boiling water over 1-2 teaspoonfuls of dried leaves, leave for 10minutes. Take 3 times daily. Tincture: 1-2ml 3 times daily. When using the tincture for digestive or urinary disorders, hot water should be used to reduce the alcohol content. Cold water extracts should be made if the mucilage content is to be preserved. However, since starch will not dissolve in cold water, if the root is to be used as a gargle for tonsillitis and inflamed gums, where the starch will be of benefit, it should be prepared with hot water. Other Uses: Use the leaves or roots in face masks. A decoction of the roots is said to help prevent premature hair loss. Warning: Marshmallow may inhibit absorption of other drugs. Marshmallow Confectionery
Soak powdered dry root and some sugar in water until it becomes like jelly. Another method is to boil the pulped root in water with sugar or honey until thick. Strain off the solid matter and pour the thickened liquid into moulds of cornflour. Leave to cool and set. Suck on it to ease a sore throat. Marshmallow Sweets
4 tablespoons chopped marshmallow roots
28 tablespoons castor sugar
20 tablespoons gum tragacanth or gum arabic
water or orange blossom water or rosewater
2 cups water
1-2 egg whites, well-beaten Simmer marshmallow roots in about 600ml water for 20-30 minutes, adding extra water if necessary. Strain, reserving the liquid. Heat the gum and reserved liquid in the top of a double saucepan until they are dissolved. Strain with pressure. Stir in the sugar as quickly ass possible, continue stirring until sugar is dissolved. Continue stirring while adding the egg-whites, remove from heat and continue stirring for a few minutes. Transfer mixture to a slab tin which has been dusted with icing sugar. Cool, then cut into smaller pieces. Coat with more icing sugar if desired. Add a drop or two of food colouring if desired. The water left over from cooking any part of the plant can be used as an egg-white substitute in making meringues etc. The water from the root is the most effective - it is concentrated by boiling until it has a similar consistency to egg white. |
