Marshmallow applies its mucilaginous properties to calm any inflamed, irritated, raw, sore, damaged and infected surface it can reach.
Heartburn and acid stomach
Minor cuts and wounds
If you can find some marshmallow root or powder chew on a little of it. There is a faint aroma, and slightly sweet taste and then the slimy mucilaginous properties dominate.
All around the world the actions of traditional medicines were understood by their immediate sensory impacts. Click on each of marshmallow’s key qualities below to learn more:
Relieving dry cough and upset and irritable digestion are the dominant roles of marshmallow. As its primary mucilage ingredient is sensitive both to heat and alcohol it is best taken as a powder or extracted in cold or warm water.
You can expect almost immediate relief as the effect is almost entirely from the physical properties of the mucilage on the mucosal lining of the upper digestive system. The effect on the airways is likely to be due to consequent reflex action on the airway structures.
Marshmallow contains 11% mucilage which acts as its primary medicinal constituent. Mucilage will trap liquid to form gel like substances and will also swell to many times its original volume. Mucilage forms a protective layer over damaged mucosal membranes, allowing time for cellular regeneration and healing to occur but also protects membranes from further deterioration, for example, damage from gastric acid exposure.
Longer term use of mucilage also allows time for damaged cells to heal.
Externally, the marshmallow mucilage can draw fluid and toxicity from wounds and infections. In small dosages, mucilaginous compounds restrain the peristaltic action within the gut and work well to promote an antidiarrheal action. In larger dosages, they can promote a gentle laxative effect.
A confection made from the root since antiquity evolved into the modern ‘marshmallow’ candy, but these no longer contain any marshmallow root.
Marshmallow root is very safe
Traditional Ayurvedic characteristics are
6–15 g/day of dried leaf or root (if extracted this is best by infusing in water: the mucilage can withstand temperatures only up to 60oC)