There was a time when the confectionary known as a marshmallow truly did contain its namesake herb. These days, however, commercially produced marshmallows don’t contain a trace of the gentle healer Althaea officinalis.

Animals, though, can still treat themselves to marshmallow if it is growing in their pastures. They will readily feed on it if it is available, but it does require quite moist growing conditions – hence the “marsh” in marshmallow!

Both the leaves and roots of marshmallow have been consumed as vegetables by humans, and the leaves can be brewed as a tea (infusion).

Marshmallow has long been considered one of the most benevolent of herbs, renowned for its soothing and softening actions. Its therapeutic effects are largely due to its significant mucilage and pectin content, aided by its antibacterial and anti-inflammatory properties. Pectin is a soluble fibre that is beneficial for intestinal function and for keeping blood sugar levels in order. Mucilages are compounds which, when combined with water, form a slippery, slimy, semi-solid texture which has soothing and protective properties for surfaces such as the lining of the digestive tract or the skin. In addition, mucilages have the ability to bind toxins and wastes to themselves and thereby aid in their removal from the body.