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Marshmallow Root Tea

Marshmallow Root Tea

$15.27 USD
$15.27 USD
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DESCRIPTION

A sweet, woody flavor, the marshmallow root tea makes an interesting blend and is great on its own. I like to add a little sweetener, such as honey. Other common complements are peppermint and licorice root. The texture is smooth, as marshmallow has a high mucilage content, and thickens when cool. Ancient Egyptians boiled and mixed the root with honey to create a dense, cake-like confection reserved for the gods and royalty. But the true value of the marshmallow was its medicinal qualities. The root contains a gel-like mucilage that was said to soothe sore throats, gastrointestinal inflammation, stomach ulcers and, even, work as a laxative, among other qualities.

Marshmallows are no mere fun food but one of humanities’ earliest confections. They originated from the root of the marsh-mallow plant, an herb of the mallow family which, no surprise, grows in marshes. I grow marshmallow successfully in my home in West Virginia, so it can be done in the U.S. as well.

 

Disclaimer!

The information about health benefits has not been evaluated by the Food and Drug Administration and is not intended to diagnose, treat, cure, or prevent any disease.

Please be advised: Before making any changes to your diet you should always consult with your doctor, especially if you are pregnant, nursing or have existing conditions.

Size: 1 full 8 ounce jar

Ingredients: Marshmallow Root

Allergen Disclaimer: Please note that our products are made in a facility that processes peanuts, tree nuts, dairy, soy, and wheat. While we take precautions to prevent cross-contamination, we cannot guarantee that our products are allergen-free.

Marshmallow Tea Recipes

Eleanor Parkinson’s book “The Complete Confectioner” of 1864, has come interesting marshmallow root recipes.

Option 1: Place one or two teaspoons of marshmallow root in a cup of hot water. Let steep about 10-minutes. Add sweetener and drink while warm. The tea will grow thicker when cooled.

Option 2: 1 tbsp marshmallow root, 1 tsp peppermint leaf, a piece of licorice root, or other botanical companion as desired. 1 cup warm water

Place the mixture in a covered jar and let sit overnight. Enjoy the drink with honey or other sweetener or as is.

Option 3: Old time marshmallow candy. You probably should quantities to size.

Marshmallow Lozenges. “Marshmallow roots in powder one pound, or slice the root and make a strong decoction, in which you dissolve the gum, fine sugar four pounds. Mix into a paste. If six drops of laudanum be added, with two ounces of liquorice, the pectoral quality of these lozenges will be improved. Good for obstinate coughs.”

Syrup of Marshmallows — Sirop de Guimauve “Fresh mallow roots eight ounces, water one quart, sugar three pounds. Cleanse the roots, and slice them; make a decoction (See Decoctions), boiling it a quarter of an hour, so as to obtain the mucilage of the root; strain, and finish as wormwood. One ounce of liquorice-root and one ounce of white maidenhair, with a few stoned raisins, may be added.”

Reminder: Cookbooks of the time were written for domestics in the homes of the well-to-do or for the “woman of the house” so she could manage the staff.

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Marshmallow Root Tea: A Sweet Sip of Ancient Healing

Yes, the marshmallow really is from the marshmallow plant. That’s what I say every time some asks me about the marshmallow, which is a lot. It may be the name or the sticky texture that equates the marshmallow with something other than a plant. Even stranger (to them) is the marshmallow’s credible background.

The marshmallow plant, or Althaea officinalis, is a relative of the hollyhock, with pastel-colored, papery flowers. The plant, especially its roots, have a sticky substance that once gave the marshmallow its taste and texture. Today, the root is widely available as a tea: the mucilage is like a syrup in hot water but thickens into a strangely sweet gel when cool.

The plant originated in Europe and West Asia where the ancients used it to treat coughs and sore throats. The marshmallow was also a sweet where the Ancient Egyptions boiled with sugar or mixed with honey around 2000 BCE. The result must have been very thick, very sweet, and very hard to make given the stickiness of the plant.

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The Sweet Journey Through Time Starts Here!

True Treats is the only historically accurate candy store in the world, bringing the past to life through researched sweets, teas, syrups, and more. Every product is rooted in history, telling the story of how people from all walks of life enjoyed treats through time. Leading this effort is Susan, a nationally recognized candy historian, researcher, and author who appears regularly on TV, radio, and in major publications. With over 40 years of experience, she has written ten books and founded True Treats to share the fascinating history of candy in a fun and delicious way. Susan’s work uncovers the surprising origins of America’s favorite sweets, from ancient uses of sugar to the candies of the 1900s. Through True Treats, Susan makes history an interactive experience, allowing customers to taste the past while learning the stories behind every bite.

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