Herbal Marshmallows with Marshmallow Root
Hi all, I’m writing today to share a delicious recipe for homemade marshmallows made with maple syrup. This recipe also includes marshmallow root, a favourite herbal remedy of mine over the years.
As the name implies, marshmallow (root) (Althaea officinalis) was traditionally used to make marshmallow treats. This tradition is said to hail from Egypt where the root was decocted until it became a thick solution. From there honey and egg whites were added and then whipped to make a sweet, puffy treat.
Marshmallow root is a sweet, moistening, and cooling herb, often considered to be one of the primary demulcent herb in the western materia medica.
When marshmallow is steeped in water the mucilaginous quality is quite noticeable. It is a favourite herb of mine as it is generally safe, gentle on the body, and agreeable to most people.
All parts of the marshmallow plant are edible and demulcent, though the root is most commonly used. Marshmallow root is used to soothe the GI tract and stomach, as well as the skin, mouth and throat. Generally indicated for people with imbalances related to too much heat and dryness.
In this recipe I am using a decoction of marshmallow root alongside maple syrup and gelatine. I have used organic beef gelatine, and I would highly recommend sourcing gelatine from an ethical, sustainable source.
Just like marshmallow root, gelatine is a great demulcent, helping to soothe and line the intestinal tract and gut lining.
Homemade Marshmallows
2/3 cup water
2 tbsp marshmallow root
1/2 cup maple syrup
2 tbsp gelatine
Pinch of salt
1/4 tsp vanilla
1 tbsp arrowroot powder (or rice flour)
Bring water to a boil and add marshmallow root. Let the root steep in the water for 3-4 hours (or overnight). Strain.
Add gelatine to the cool marshmallow brew. Stir until the gelatine is well combined to let the gelatine “bloom”.
Add the marshmallow/gelatine concoction to a pot, as well as maple syrup, salt and vanilla.
Heat the ingredients up in low to medium heat until the gelatine is fully dissolved. Do not boil.
Transfer the mix into a bowl and let it sit to cool for about 30 minutes.
Use an electric hand mixer to beat the mixture until it becomes fluffy, thick and almost white in colour. Pour into a glass container and place in the fridge to set for a few hours.
Cut into squares and dust with arrowroot powder. Store in an airtight container in the fridge.
