Marshmallow Root
The plant that inspired marshmallow candy has a thick, starchy root that turns water silky when you steep it. That slippery quality is what cooks and herbalists have relied on for centuries.
What It Is
Marshmallow root comes from a tall flowering plant native to Europe and western Asia. The root is dried and cut into rough pieces that look a little like pale wood chips. When it soaks in water, it releases mucilage, a naturally slick, gel-like substance that gives any liquid a smooth, almost coating texture.
That quality made it the original base for an old-fashioned confection, long before gelatin and corn syrup took over. Herbalists have reached for it for centuries when they wanted something gentle and soothing, and it shows up in traditional European folk preparations meant to be easy on the throat and stomach.
What To Do
The classic approach is a cold infusion: put a tablespoon of root in a jar, cover with a cup of cold or room-temperature water, and let it sit for four to eight hours. The result is a mildly sweet, slightly thick liquid you can sip plain or use as the liquid base in a tea blend. Heat works too, but cold water draws out more of that silky mucilage.
Try simmering it with licorice root and ginger for a warming winter drink. Store dried root in a sealed container away from heat and light, and it will keep well for a year or more.
