Marshmallow Root Tea

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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.

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