Marshmallow Organic Infusion

As an infusion (daily use)
Add 1–2 teaspoons (1.5–3 g) of marshmallow root to 250 ml of hot water (not boiling, ideally around 80°C).
Cover and let infuse for 10–15 minutes. Strain before drinking.

For a stronger, medicinal-style preparation
Allow the infusion to steep for at least 1 hour or longer. This extended time helps extract more of the soothing mucilage from the root.

As a decoction (traditional method)
A decoction involves gently simmering tougher plant parts such as roots.
Add 1–2 teaspoons of marshmallow root to 250 ml of cold water, bring slowly to a gentle simmer, and cook for 10–15 minutes.
Strain and drink 1 cup, 3–4 times daily, for up to 2–3 weeks.

- Certified Organic Product
- Certified Organic Agriculture (AB certified)
- Origin of raw materials: France, Italy
- Country of manufacture: France, Italy

Latin name: Althaea officinalis
Plant part used: Root
Origin: France, Italy

Marshmallow (Althaea officinalis) has a long, quietly impressive history that stretches back thousands of years, rooted in medicine long before it ever inspired a sweet.

The name Althaea comes from the Greek word althainein, meaning “to heal” or “to soothe.” That already tells you how ancient physicians understood this plant: not as a stimulant or a purge, but as a restorer of irritated tissues.

🌿Ancient origins

Marshmallow was used medicinally in Ancient Egypt, where it was valued for its softening and protective qualities. Egyptian physicians prepared the root to soothe throat irritation and digestive discomfort. Interestingly, the plant was also mixed with honey and used in early medicinal confections reserved for the elite - a distant ancestor of today’s marshmallow sweets.

In Ancient Greece, physicians such as Hippocrates and later Dioscorides documented marshmallow for treating coughs, sore throats, wounds, and digestive inflammation. Dioscorides described its ability to “soften and relax,” especially in conditions involving dryness or irritation.

🌿Roman and medieval use

The Romans adopted marshmallow readily, using it both as food and medicine. Pliny the Elder wrote that marshmallow could help with a wide range of internal and external complaints, particularly those involving the digestive tract and respiratory system.

During the Middle Ages, marshmallow became a staple in European monastery gardens. Monastic healers relied on it for soothing inflamed tissues, calming coughs, easing urinary and digestive irritation, and even softening the skin when applied externally. The root was often prepared as a cold maceration or long infusion to extract its mucilage - a method still valued today.

🌿Traditional European herbalism

By the Renaissance and early modern period, marshmallow was firmly established in European folk medicine. Herbalists consistently described it as a remedy for:

- Irritated throats and lungs
- Dry coughs
- Stomach and intestinal inflammation
- Urinary tract discomfort

Its reputation was remarkably consistent across cultures: marshmallow was the plant you reached for when tissues were inflamed, dry, or over-reactive.

🌿From medicine to confection

In the 19th century, French apothecaries began whipping marshmallow root extract with sugar and egg whites to create a soft medicinal sweet used to soothe sore throats - pâte de guimauve. Over time, the medicinal root was replaced with gelatin, and the modern marshmallow candy was born, leaving the original plant behind.

🌿Marshmallow today

Today, marshmallow root remains a respected herb in traditional Western herbalism and naturopathy, valued for the same reason it always has been: its exceptional mucilage content, which coats, protects, and calms delicate tissues.

Across millennia, its role has barely changed. Marshmallow doesn’t fight the body’s battles for it - it creates the conditions in which healing can happen. That quiet consistency is why it has endured.

60g