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Seed | Marshmallow
  • Seed | Marshmallow
Seed | Marshmallow

Seed | Marshmallow

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Marshmallow (Althaea officinalis) is a perennial medicinal plant prized for its emollient and anti-inflammatory properties.
A LITTLE HISTORY

Marshmallow, or Althaea officinalis, is a perennial herb that has been used since ancient times for its medicinal and culinary properties.

Here's a glimpse of its history:

Antiquity
Ancient Egypt: The Egyptians already used marshmallow for its medicinal properties. The roots were used to treat inflammation and pain.

Greece and Rome: Hippocrates and Dioscorides, two great physicians of antiquity, referred to marshmallow in their medical writings. The Greeks and Romans also used it for its soothing and calming properties.

Middle Ages

Medieval Europe: Marshmallow became part of medieval pharmacopoeia. Physicians of the time used it to treat digestive problems, sore throats, and infections.

Renaissance

Traditional Remedies: During the Renaissance, marshmallow continued to be popular in Europe for its benefits to the skin and respiratory tract. Its root was often used in decoctions and syrups.

Modern era

Confectionery: In the 19th century, marshmallow found a new use in confectionery. Originally, marshmallow was made from the root of the marshmallow plant, but over time, manufacturers began using gelatin as a substitute for its texture, making the product easier to produce.

Contemporary uses

Alternative Medicine: Today, marshmallow is still used in herbal medicine for its soothing and anti-inflammatory properties. It is available in the form of herbal teas, syrups, and dietary supplements.

Cosmetics: Its moisturizing and softening properties are also appreciated in skin care products.
Marshmallow is therefore a plant that has stood the test of time, combining traditional medicinal uses with modern applications in food and personal care.
PROPERTIES

Marshmallow (Althaea officinalis) has several medicinal properties that have been recognized since ancient times. Here is an overview of the main medicinal properties and uses of this plant:

  • 1. Softening and Emollient Properties
    Mucilages: Marshmallow contains mucilages, viscous substances that have softening properties. They can help soothe irritated tissues and protect mucous membranes. This makes it an excellent choice for inflammation and irritation of the respiratory and digestive tracts.
    Uses: It is often used in cough and sore throat syrups, as well as in decoctions to soothe irritated mucous membranes.
  • 2. Anti-inflammatory properties
    Inflammation: Marshmallow extracts can help reduce inflammation due to their anti-inflammatory effects. This can be useful in treating conditions such as gastritis, cystitis, or skin inflammation.
    Applications: Decoctions or infusions can be used to soothe internal inflammations, while poultices can be applied to the skin to relieve local inflammations.
  • 3. Soothing Properties for the Respiratory Tract
    Cough and Sore Throat: Thanks to its soothing properties, marshmallow is effective in calming dry coughs and sore throats. It forms a protective layer on the mucous membranes of the throat, thus reducing irritation.
    Uses: It is often found in herbal tea blends or cough syrups.
  • 4. Digestive Properties
    Digestive Disorders: Marshmallow can help treat digestive disorders such as gastritis and ulcers, thanks to its protective effect on the gastrointestinal mucous membranes.
    Uses: It can be used as an infusion or extract to relieve gastric discomfort.
  • 5. Moisturizing and Soothing Properties for the Skin
    Skin Care: Due to its emollient properties, marshmallow is beneficial for skin care. It helps moisturize and soothe dry, irritated, or inflamed skin.
    Uses: It is often added to lotions, creams and ointments to treat skin irritations.
  • Traditional and Modern Use
    Traditional: In traditional practices, marshmallow was used in various forms, such as decoctions, infusions, poultices, and syrups.
    Modern: Today, it is still used in herbal medicine, in the form of herbal teas, extracts, capsules, and in cosmetic products.
    Precautions
    Although marshmallow is generally considered safe, it is important to use it with discretion, especially if you are pregnant, breastfeeding, or taking other medications.
HOW TO COOK?

Marshmallow can be used in cooking and baking, although its use is not as common today as it once was. Traditionally, marshmallow was used to make sweets and remedies, but its modern culinary use is primarily focused on confectionery. Here are some ways to cook and use marshmallow:

  • 1. Confectionery and Sweets
    Traditional Marshmallows: In the past, sweets called "marshmallows" were made from marshmallow root. The root was boiled to extract a thick liquid, which was then mixed with sugar and water to form a sweet, frothy paste. Today, modern marshmallows are made primarily with gelatin, but you can make a homemade version using marshmallow root if you have some.
  • Marshmallow Recipe (Modern Version):

Ingredients: Dried marshmallow root, sugar, water, gelatin (if you want a more traditional texture).
Preparation :
Boil the marshmallow root in water to extract the mucilage. Strain the liquid.
Mix the marshmallow liquid with sugar and water.
Add gelatin to obtain a foamy texture.
Pour into a mold and let set before cutting into pieces.

  • 2. Infusions and Herbal Teas
    Marshmallow Infusion:
    Ingredients: Dried marshmallow root, water.
    Preparation :
    Heat water until boiling.
    Add the marshmallow root (about 1 to 2 teaspoons per cup of water).
    Let it steep for 10 to 15 minutes.
    Strain and drink the herbal tea hot or cold.
  • 3. Syrups
    Marshmallow Syrups:
    Ingredients: Marshmallow root, sugar, water.
    Preparation :
    Boil marshmallow root in water to extract the mucilages.
    Strain the liquid and add sugar to make a syrup.
    Reduce the mixture until it reaches a syrupy consistency.
    Use this syrup to flavor drinks or desserts.
  • 4. Use in Desserts
    Creams and Soufflés: Marshmallow can be incorporated into creams or soufflés to add a soft, slightly gummy texture. Use marshmallow root extract or prepared syrup as a flavoring or thickener.
  • 5. Poultices and Medicinal Applications
    Poultices: For external medicinal uses, marshmallow root can be used to prepare poultices by boiling it to form a thick paste, which is then applied to the skin to relieve inflammation.
HOW TO GROW?

It will be necessary:

Cold stratification:
Prepare the seeds: Clean them and, if necessary, soak them for a few hours.

  • Mix: Mix the seeds with a moist substrate (sand or vermiculite).
  • Condition: Put everything in an airtight bag.
  • Refrigerate: Place the bag in the refrigerator for 4 to 12 weeks.
  • Check: Make sure the substrate remains slightly moist.
  • Sow: After the stratification period, sow the seeds in prepared soil.

That's it! It helps the seeds germinate.

Note: Marshmallow root (Althaea officinalis) generally requires 2 to 3 years, and sometimes up to 4 years, to reach full maturity and contain the optimal concentration of mucilages and active ingredients.

  • Why wait 3 years or more?
    Active ingredient concentration: Marshmallow roots develop their peak concentration of mucilages, which are the active compounds sought for their medicinal properties, after several years of growth. Young roots may not contain as much mucilage as mature roots.
  • Size and Quantity: Waiting several years allows the roots to fully develop, ensuring sufficient size and quantity for harvest. Well-developed roots are more effective for medicinal preparations and culinary uses.
  • Root Quality: Older roots are generally more robust and of better quality for harvesting. They also have better structure, making them easier to extract and use.
  • Tips for harvesting roots
    Harvest Time: The best time to harvest roots is in the fall, after the growing season has ended, or in early spring before active growth resumes.
  • Harvesting Method: Gently dig up the roots using a garden fork or shovel to avoid damaging the roots. Clean them thoroughly to remove any soil.
  • Storage: After harvesting, the roots can be dried in a well-ventilated area away from direct sunlight. Once dry, they can be stored in airtight containers to preserve their quality.

In summary, waiting 3 years or more to harvest marshmallow roots ensures that you get the maximum medicinal and culinary benefits from the plant.

  • Species: Althaea officinalis.
  • Sowing: Early March indoors, early April under cover outdoors or sow broadcast on the surface to be cultivated outdoors either in spring after the last frosts on the ground in your region or towards the end of August, at the latest September.
  • Seeds: 10-15 seeds per pot, final transplanting into an outdoor pot or soil around mid-May
  • Our seeds are vigorous, open-pollinated and adapted to the Quebec climate.
  • Sowing depth: 0.5 cm
  • Germination time: 10-30 days
  • Soil: Poor, humus-rich, loose and well-drained
  • Location: Sun and tolerates shade and cold very well
  • Spacing between plants: 30-40cm
  • Height at maturity: 200-300 cm
  • Maturity: 80-90 days | Perennial
  • Seed per envelope: +/- 75

Our seeds are guaranteed for the year of purchase.

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