Marshmallow
Used sense ancient times to treat a variety of medical problems inside the body and out; Including skin inflammations, cold symptoms and digestive infections. With its historic medical uses it became a common house hold item, eventually finding its place in cuisine and evolved into the confection treat we eat today.
Marshmallow, also known as Althaea, is a white flower native to Europe and Asia. They are found on the banks of rivers and in salt marshes, blooming in mid-summer. The flowers and young leaves are edible, and are often added to salads or are boiled and fried. The root has been used since Egyptian antiquity in a honey-sweetened confection useful in the treatment of a sore throat. The French version of the recipe, called pâte de guimauve, included an egg white meringue and was often flavored with rose water. Pâte de guimauve more closely resembles contemporary commercially available marshmallows, which no longer contain any actual marshmallow plant.
The root is high in mucilage, a thick, gluey substance produced by nearly all plants and some microorganisms and is used to soften the skin and prevent irritation. Aloe Vera, a more common plant also contains high amounts of mucilage. The flower of the Marshmallow plant, has some mild anti-inflammatory effects, but does not have the skin protectant properties of the root.
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Used as a whole raw ingredient, not as an essential oil
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Contains anti-inflammatory properties
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Hydrates the skin, accelerates skin repair
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Rich in mucilage and flavonoid antioxidants
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Supports a healthy immune system
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Preservative Free
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USDA certified organic
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Certified Kosher
References:
1. researchgate.net/publication
5. webmd.com