Also known as Althea, Sweetweed, and Mortification Root
$3.50 per Ounce
History: The Marshmallow plant has been used for centuries in Europe as both a medicinal herb and a food. In the Middle Ages, Marshmallow was used to make a dessert called pate de guimauve, which is similar to today’s marshmallows. Although, today’s marshmallows have no resemblance to its ancestor. Medicinally, the Marshmallow plant was used as a soothing remedy for irritated tissues and coughing. The puritans brought Marshmallow to American and taught the local Indians of its medicinal value.
Modern Uses: pain, inflammation of the mucous membranes, dry cough, inflammation of the lining of the stomach, diarrhea, stomach ulcers, constipation, urinary tract inflammation, and stones in the urinary tract, abscesses, skin ulcers, burns, insect bites.
Marshmallow root is applied to the skin as an ingredient in ointments for chapped skin as well as for pain and swelling of the feet and hands due to exposure to the cold
The Commission E approved the internal use of marshmallow root for irritation of the oral and pharyngeal mucosa and associated dry cough, and for mild inflammation of the gastric mucosa.
The British Herbal Compendium indicates its use internally for gastroenteritis, peptic and duodenal ulceration, common and ulcerative colitis, and enteritis. Topically: as a mouthwash or gargle for inflammation of the mouth and pharynx; as a poultice or ointment/cream in furunculosis, eczema and dermatitis. ESCOP lists its use for dry cough and irritations of the oral, pharyngeal, or gastric mucosa. The German Standard License for marshmallow root tea approves its use for soothing of irritation from mucosal inflammations in the mouth and pharynx, upper respiratory tract, and gastrointestinal tract.
Active Ingredients: mucilage, pectin, tannin, asparagine
Actions: Demulcent diuretic, emollient, vulnerary