Marshmallow
A soothing, mucilage-rich perennial traditionally used to calm inflamed mucous membranes of the throat, lungs, digestive tract, urinary system, and skin. Its demulcent, emollient, and restorative qualities make it a foundational herb for dryness, irritation, and chronic inflammation.
Althaea comes from the Greek altho, meaning “to heal” or “to cure.”The common name “marshmallow” refers to the plant’s preference for marshy, salty, or wet habitats.In the British countryside it was called “mallowsky,” which evolved into “marshmallow” and “mallow.”Its nickname “cheese plant” comes from its seed heads, which resemble small wheels of cheese.
Marshmallow supports and soothes irritated mucous membranes and skin by enhancing moisture, reducing inflammation, and promoting tissue repair. Its mild antimicrobial properties provide activity against Pseudomonas aeruginosa, Proteus vulgaris, and Staphylococcus aureus. It is useful for sore throats, strep throat, laryngitis, pharyngitis, tracheitis, colds, flu, and for dry, irritating coughs such as those seen in bronchitis or whooping cough, and it can serve as a sustainable substitute for endangered slippery elm. Marshmallow calms gastrointestinal inflammation associated with hiatal hernia, gastritis, GERD, peptic and duodenal ulcers, IBS, Crohn’s disease, ulcerative colitis, diarrhea, and dysentery, and is best taken on an empty stomach for these conditions. A well-strained, lukewarm preparation can be administered as an enema for acute rectal or colon inflammation, severe constipation, or impaction. In the urinary system, it soothes irritation related to cystitis, urethritis, burning urination, and the passage of kidney stones. Marshmallow acts as a cooling, moistening tonic for yin-deficiency patterns such as hot flashes and night sweats, and supports recovery after high fever, childbirth, dehydration, radiation, or chemotherapy. It may be used long-term for constipation without causing laxative dependency. Topically, it reduces inflammation and dryness in conditions such as eczema, psoriasis, dandruff, poison oak, burns, bedsores, wounds, abscesses, boils, carbuncles, splinters, and chronic sores. It is gentle enough for diaper rash, cradle cap, mild rashes, and other pediatric skin concerns, and sitz baths help soothe inflamed vaginal or rectal tissues. Marshmallow may also be used as an eyewash for irritated conjunctiva.
Marshmallow has been documented since at least the 9th century BCE in ancient Greek texts, used for toothaches and insect bites. Dioscorides noted its use in grave decoration and wound care.Arab physicians applied leaf poultices for inflamed skin.Romans valued it both as a laxative and a culinary green, adding young leaves to soups and stews.Unripe seed capsules were used as a salad garnish.A traditional confection was made from powdered marshmallow root cooked with water and sugar—the origin of modern marshmallows.Its fiber was used for rope, coarse fabrics, bags, and paper.Herbalist Michael Moore noted that chickens fed on marshmallow roots lay eggs with pinkish whites.
A tall, softly pubescent perennial (60–150(–200) cm) with erect, branched, gray-tomentose stems.
Leaves are alternate, long-petiolate, broadly ovate to nearly round, and shallowly 3–5-lobed, with crenate-serrate margins and dense stellate hairs, giving a velvety texture.
Inflorescences are axillary, often forming loose spikes along the upper stem, with 1–3 pale pink to lilac flowers per node.
Flowers 3–5 cm across, with an epicalyx of 6–9 narrow bracteoles, a 5-lobed calyx, and five broadly obovate petals.
Characteristic Malvaceae staminal column present.
Fruit is a small, depressed, disk-like schizocarp (“cheese wheel”) composed of ~15–20 reniform mericarps.
Roots are thick, fleshy, creamy-white, and highly mucilaginous.
Excessive doses may cause loose stools.Because of its high mucilage content, it may slow the absorption of certain prescription medications—though this remains anecdotal and has not been conclusively documented.Generally considered extremely safe.
Honey, syrups, topical preparations, and culinary applications.
Christina Sinadinos, David Hoffman, Bryan Bowen, and notes from relevant CSHS lecturers.