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Marshmallow
Althaea officinalis
Overview
The popular pink and white sweets called marshmallows were originally made using the plant of the same name. These days, the marshmallow plant is used purely for its medicinal effects in the respiratory, urinary and digestive tracts.
Usage
Marshmallow is rich in mucilage, a form of carbohydrate that absorbs large quantities of water. Traditionally, herbs that have high mucilage content are believed to have soothing and anti-inflammatory effects on irritated mucous membranes throughout the body. Consequently, marshmallow is often taken to relieve the symptoms of allergies and infections that are characterised by congestion and inflammation of the respiratory mucous membranes, such as hay fever and SINUSITIS. Additional expectorant properties mean that it also helps promote the expulsion of phlegm during episodes of colds, flu and bronchitis. For these purposes, marshmallow is commonly combined with fenugreek (also rich in mucilage), horseradish and eyebright (which have sinus-draining properties) and garlic (which supports the immune system and has broad-spectrum antimicrobial actions). Vitamin C and bioflavonoids may be included for additional immune support and anti-inflammatory effects. In the gastrointestinal system, marshmallow has similar effects on the mucous membranes lining the stomach and bowel, and is used to soothe inflammation and promote healing (for example during GASTRITIS, INDIGESTION and CONSTIPATION). For these purposes it is often combined with golden seal and barberry (digestive stimulants that also have tonic effects on the mucous membranes and broad-spectrum antimicrobial activity), meadowsweet (which helps to normalise stomach acid secretions), and peppermint (which has antispasmodic properties that help relieve colicky pain). A similar formula can also be used to relieve inflammation and irritation of the urinary tract, and may provide symptomatic relief of cystitis pain.
