Marshmallow is an ancient medicinal plant with soothing properties and a rich cultural history. It forms large clumps and produces pretty, soft flowers as well as thick roots rich in mucilage, which have been used for centuries as a natural emollient to calm coughs, sore throats, and digestive issues. Its leaves and flowers are also edible and can be consumed fresh or dried as an infusion. Beyond its medicinal properties, marshmallow holds historical significance: it is the origin of the confectionery "marshmallow," once made by mixing its root sap with honey.

Where to grow marshmallow?
Marshmallow grows in full sun to partial shade and prefers nutrient-rich, moist soils. It can be grown in flower beds, meadows, or near water features, and tolerates clay soils better than many herbs.

History and traditional uses
Used since ancient Egypt, marshmallow root was mixed with honey to create soothing preparations. The Greeks and Romans already used it for medicinal purposes, and in European folk medicine, it became an important remedy for respiratory and digestive support. Its mucilage-rich extract inspired 19th-century marshmallow candies, before sugar and gelatin replaced the plant-based foundation.

Information for Canadian Zones
Zones 3-5: Plant in rich, moist soil; mulch heavily in winter.
Zones 6-9: Easy perennial growth with little winter protection.

How to grow and harvest marshmallow

Sowing: Sow directly in spring or fall, or start indoors with cold stratification.
Spacing: Allow 30 to 45 cm between plants for good vertical growth.
Maintenance: Keep the soil moist to promote good root development.
Harvest: Roots can be dug up in the fall after 2 to 3 years for optimal concentration of active ingredients; leaves and flowers can be harvested annually.

Tips for harvesting seeds for future supply

Isolation: Marshmallow is largely self-fertile but benefits from insect pollination.
Harvest: Pick seed capsules when they turn brown and dry.
Storage: Store cleaned seeds in a cool, dry place. Seeds remain viable for about 5 years, sometimes longer under good conditions.

Certified Organic by
Islands Organic Producers Association (Certificate #1962)