Marshmallow

Latin name

Althaea officinalis L.

Origin

Europe, Temperate Asia (from Turkey to China), North Africa (Algeria, Tunisia).

Used part

The roots.

Active components

Polysaccharides (pectin, rhamnogalacturonan): help to halt the action of stomach acid and protect the stomach mucosa.

They also have a soothing effect on the throat.

Flavonoids: antioxidant action. Phenolic acids: antioxidant action.

Usage

The flowers and the young edible leaves are often added to salads. The leaves can also be cooked like spinach. In the past, the peeled root was given to teething babies to chew. Traditional medicine used this plant to treat a cough, but also for its laxative or appetite inducing properties. Marshmallow root was used to soothe the stomach, and to treat a gastroduodenal ulcer or gastritis. Thanks to the mucilage content, it is ideal to soften the skin and is used in cosmetic treatments. Marshmallow was used since ancient Egyptian times in confectionery sweetened with honey, useful in the treatment of sore throats. French confectioners at the start of the 19th century innovated by whisking the concentrated sap of marshmallow with sugar to achieve a mousse. The later version of the recipe called “marshmallow paste” contained egg white and gelatine to create the soft texture. It was often flavoured with rose water and other flavourings. Current marshmallow sweets do not contain any actual marshmallow. Recent scientific studies have demonstrated that marshmallow root has antibacterial properties, and contributes to digestion and regular intestinal transit._1-10

Bibliographical references