Marshmallow Root and the Making of Marshmallows

If a child had been told that marshmallows can soothe a sore throat, he’d probably have been elated. Alas, store bought marshmallows are mainly gelatin based and are useless in their purported cure. On the other hand, marshmallow root (Althaea officinalis), once used in herbal remedies, has been shown to boost digestive health, heal wounds, and ease sore throats. Marshmallow root contains a substance known as ‘mucilage’ – a gelatinous substance that thickens to a gel-like consistency when mixed with water. The high mucilage content is why marshmallow root is useful in treating digestive and respiratory illnesses. 

Drawing upon the medicinal properties of marshmallow root, confectioners in the 19th century whipped it up into fluffy confections, often infused with rosewater or orange blossom. Gradually, corn syrup and gelatin superseded the marshmallow root, giving rise to the modern marshmallows that are seen in grocery shelves around the world.  


The History of Marshmallows

Though all parts of the mallow plant are edible, it is the root that is mainly used, both as a demulcent (relieves inflammation by forming a protective film over the membranes) and emollient (used externally to soothe skin). As early as 2000 BC, the ancient Egyptians made a sweet treat using a mixture of marshmallow root and honey – a delicacy that they reserved for royalty and the gods. For much of the Greco-Roman world and medieval Europe, the use of marshmallow root was restricted to therapeutic purposes and used to treat ailments. 

It wasn’t until the French came into contact with marshmallows during the 1800s that it gained its confectionary appeal. Significantly altering the recipe, the French would turn the sap into a sweet mold – a laborious process that was done by hand. From the 19th century onward, marshmallows entered the mass production process, with none of the original ingredients to which they owe their namesake to. 


What Did ‘Real’ Marshmallow Taste Like? 

The early marshmallows sold in apothecaries, intended as medicine, would likely have not tasted as good – the root itself has a mild, sweet taste with an earthy undertone. Marshmallows made using the plant had a more spongy, pitted texture, with less of the uniform white as seen in grocery store products. 

In recent years, authentic marshmallows have seen a resurgence due to a shift towards health consciousness. There are many recipes online that incorporate real marshmallow root in the making of these ‘real’ marshmallows. You can even make your own marshmallows at home with a few simple ingredients. Add a modern twist by sprinkling a layer of powdered sugar or use rose hydrosol for a treat reminiscent of a Parisian café. While the taste won’t exactly be the same, it can be a fun activity to try that makes use of flowers from your garden – dried edible flowers can be used to enhance the aesthetic appeal. 


Growing Marshmallow in the Garden

Native to Europe and Asia, the marshmallow plant grows in boggy marshlands. Its ability to withstand waterlogged areas make it perfect for borders around ponds or water features in the garden. In addition to herbal use, it’s also grown ornamentally for its hibiscus-like flowers. 

Although it isn’t invasive like the common mallow, you might want to contain it in a raised garden bed, as it’s self-seeding. Prior to planting, some gardeners chose to subject it to a special treatment known as cold stratification, in which they place the seeds in the refrigerator for an extended period of time, typically 8 – 12 weeks. 

Pruning is not necessary, but removing spent flower heads and dead stems (a hori hori knife is recommended) can help maintain its appearance. While trimming, it’s essential to wear garden gloves to protect yourself from the sticky sap it produces. 

The hori hori knife also comes in handy when harvesting the root. Once the plant reaches two years old, a portion of it can be dug up and harvested. Dig up the entire clump during the fall, when the foliage has died back and the root is at its most potent. Cut off a section, then replant the rest. Save time cleaning your marshmallow root and rinse off the debris right in the garden with an efficient watering hose

Marshmallow Root and the Making of Marshmallows

Recipes with Marshmallows  

While it’s perfectly acceptable to eat marshmallows straight from the bag or toast them for s’mores, there are times when you’re wondering what to do with the excess. Here are some recipes that make use of the fluffy texture of marshmallows – and yes, store-bought marshmallows are recommended. 

  • Lemony Gingerbread Whoopie Pies: Lemon and marshmallow combine with gingerbread to create a deliciously moist cookie that will appease even the pickiest eaters. 

  • Hot Chocolate Poke Cake: This might be one of the most comforting cake recipes that incorporates marshmallows, and it’s also very easy to make.  

  • Fluffernutter Cookies: This recipe improves upon the plain peanut butter cookie by augmenting the dough with marshmallow flavor. Although the recipe calls for marshmallow fluff, mini marshmallows will also work.  

  • S’mores Milkshake: Perfect on days of excessive heat, this treat is for when you miss that chocolatey flavor but the last thing you want is a cup of hot cocoa.

  • Bacon Weave S'mores: This unconventional s’mores recipe might be too much for those trying to watch their weight, but ignore the negative comments – it’s still better than alcohol and drugs.