I started some Marshmallow (Marsh Mallow) plants from seed about six weeks ago, and was finally able to transplant them into the yard today. They prefer a sunny, but cool and moist place to grow… hopefully the edge of the woods will work well enough for them.
Marshmallow has many medicinal uses, although that’s another post for another time! But I stumbled across this recipe from like the 19th century and was excited to find it, and wanted to share. ‘Cause I love stuff like this.
Hopefully my plants will thrive where they are, and I’ll get to experiment with them one day!
Original Marshmallows From Marshmallow Root
- 4 tablespoons marshmallow roots
- 28 tablespoons refined sugar
- 20 tablespoons gum tragacanth (or gum arabic- a natural product which can be bought online)
- 2 cups water (Water of orange flowers for aroma or instead of plain water)
- 1 -2 egg white, well beaten
- Make sure the mallow roots aren’t moldy or too woody. Marshmallow gives off almost twice its own weight of mucilaginous gel when placed in water.
- Make a tea of marshmallow roots by simmering in a pint of water for twenty to thirty minutes. Add additional water if it simmers down. Strain out the roots.
- Heat the gum and marshmallow decoction (water) in a double boiler until they are dissolved together. Strain with pressure.
- Stir in the sugar as quickly as possible. When dissolved, add the well beaten egg whites, stirring constantly, but take off the fire and continue to stir. Lay out on a flat surface. Let cool, and cut into smaller pieces.
There’s also this one which is similar…
2 egg whites
1 tsp vanilla
1/2 cup raw cane sugar
1 tbsp powdered Marshmallow (root)
Whip egg whites until almost stiff. Add vanilla and whip until stiff. Then whip in the sugar, 1 tsp at the time. Finally, add Marshmallow and whip again. Place by teaspoonful on cookie sheet. Bake in 325 oven for 1 hour.