Marshmallow has been used since ancient times for a wide range of medicinal uses. When a tea is made from the root, it produces a sweet mucilaginous syrup. In the OAEC kitchen, we blend marshmallow root tea with other flavourful teas and juices for a thirst-quenching drink that is particularly soothing on dry, hot Summer days. The plant has sweet, edible pale-pink delicate flowers.
Water: Moist is best (‘marsh-mallow’ refers to bog conditions)
Hardiness: Frost Hardy
Habit: A tall and narrow perennial growing to 4’
Light: Full Sun
Soil: Any soil, prefers moist sand
Origin: Central and southern Europe, including Britain, to North Africa and West Asia
Additional Characteristics: Edible Flower