Marshmallow root, botanical name Althaea officinalis, has been used for ages through out many parts of the world. At time of famines it has been used for tea and cooking. The root is what was used for the fluffy confection prior to the development of gelatin marshmallows; WARNING it does not taste sweet like a marshmallow.
Below is a quote from the, The Pharmaceutical Importance of Althaea officinalis and Althaea rosea, published International Journal of PharmTech Research:
“In traditional folk medicine the Althaea rosea flowers were regarded as an emmenagogue. Literature data have proved that the infusion and methanolic extract of Althea rosea influence hormonal activity and affected the morphology of the sexual organs..”
Marshmallow root is referenced as as a medicine by Homer in the Iliad over 2,800 years ago. Marshmallow root spread from traditional Greek medicine to Arabia and India, where it became important in both the Ayurvedic and Unani traditions. Marshmallow root encourages the natural productions of mucus that maintains, soothes, and moistens mucous membranes of the respiratory, digestive, and urinary tracts.
“Marshmallow forms a protective layer on the skin and lining of the digestive tract. It also contains chemicals that might decrease cough and help heal wounds by decreasing inflammation and fighting certain “bugs”.(microbes).”
Brewing your tea doesn’t have to be hard; follow these steps for the perfect cup of tea.