The marshmallow plant, native to North Africa, Asia, and parts of Europe, has a long historical

use as a source of food and for its medicinal properties. For at least 2,000 years, marshmallow leaf has

been used internally as tea, extracts, tinctures, and food, and externally as poultices and

creams to treat skin conditions. The ancient Egyptians not only used marshmallow for its

medicinal properties, but were the first to prepare them as desserts, the inspiration for the

modern-day marshmallow candy. Marshmallow leaf is mucilaginous, meaning it thickens up by

producing a sticky coating, one of the sources for its soothing properties along the membranes. Its flavonoids also contribute to soothing the respiratory, digestive, and urinary tract.

Making marshmallow leaf tea is best prepared as a cold infusion. Take 1-2 Tbsp. of

marshmallow leaf and add it to 1.5 cups of room temperature water. Cover and let steep for 6

to 8 hours. Marshmallow leaf can also be added to salad or soups to thicken them.

This statement has not been evaluated

by the FDA. This product is not intended

to diagnose, treat, cure or prevent any

disease. Consult with your physician

before using if pregnant, nursing or

taking medications.