ORGANIC MARSHMALLOW ROOT, c/s
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Botanical Name: Althaea officinalis
Origin: China / Croatia
Production: Marshmallow is a flowering perennial with fuzzy, soft leaves and white, sometimes purple flowers. All parts of the plant are edible. The mucilage-rich roots are harvested in late fall, before the ground freezes.
Qualities: Throughout history, the marshmallow plant has been used in various forms, medicinally and as a food. Presently, it is most commonly taken as a tea or topically to treat an array of ailments. Marshmallow root provides natural mucilage that soothes and moistens sore throats, dry coughs, heartburn, stomach ulcer symptoms, diarrhea, and constipation. It can also be used externally as a calming poultice for wounds and burns.
Common Use: Marshmallow root can be made into a pleasant tea by itself or blended with herbs such as ginger root, licorice root, echinacea purpurea, orange peel, or chamomile, for a soothing tea that supports respiratory functions. It can also be used to make oils, lotions, and salves, as well as desserts and candies.
Storage: Store in a cool, dark, dry location in a sealed container.
Safety: We recommend that you consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
Disclaimer: This information is for educational purposes only and has not been evaluated by the CFIA or FDA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.
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Since I create herbal tea blends, I appreciate that it is less sponges in texture. Often Marshmallow has a more shredded/spongee texture, which does not blend well with other herbs, but instead clumps more. So I prefer more of this chipped style. The pieces were a bit large this time though. In previous batches it was smaller chips, which is ideal for blending.