Making a flavored marshmallow tisane is a two step process; the root must be cold water extracted while most aromatic herbs need to be hot water infused.

• To maintain consistency, use a scale to weigh the root.

The ratio is 25 grams fresh marshmallow root to 1 quart of water.

1 pound of roots makes 4.5 gallons of tea.

• Measure 1 pint of cold water and add 25 grams fresh marshmallow root. Put in a blender or stick blend to thoroughly shred the root. Cover and let soak for 12 hours. Blend again to break down the root even more now that it has softened. Let soak for 4 more hours. Strain and reserve the liquid. Note: The more you can shred the root the better; check the size of the root chunks, it should look like imitation crab meat or pulled pork. You’ll notice the water thickening and the roots will exude gel, ie. slimy like okra. That’s the good stuff!

• Make a pint of tea, such as mint or tulsi, for your flavoring. Add this to the strained marshmallow cold water extract. Shake and serve.

NOTES

• You can add your flavored tea while hot to the cold marshmallow liquid without damaging it’s mucilaginous thickening effect. You can also reheat the combined result, finished marshmallow tisane, just do so gently!

• Making plain marshmallow is also an option, drink as is or add to other beverages as you like.

• Store in the fridge for up to 10 days.

• Fill a Ball jar with 1” sliced fresh root, and cover with triple the amount of honey. The jar will be 25% root and 75% honey. Let sit overnight.

• The next day in a food processor, pulse and process until the root is shredded. Store in the Ball jar and let sit for up to a week outside of the refrigerator. Make sure NO WATER has been introduced in this process. Stir daily, it will take on the consistency of gel (ok, I’ll say it, “snot”!). This is the mucilage coming out of the root. The more you stir the better. If you didn’t get to stir regularly, put in the food processor again.

• Get a strainer with medium mesh, not the finest used for powders, but also tighter than a pasta strainer. Cone strainers work great. Pour your honey root extract in and stir, stir, stir, to separate the liquid from shredded root.

• Store the liquid part to use as a syrup and retain the root mash to make cold water extracted tea.

NOTE: If you used dried root and re-hydrated with water, pour off any excess liquid and pat dry before adding to honey. I generally don’t like to introduce water to honey syrups as it throws off the sugar ratio needed for preservation and will reduce storage life. To be safe, add 25% vinegar or alcohol to your recipe.

Use flowering tops and leaves for a vinegar extract. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz vinegar; or 1 cup herb per 1 cup vinegar for a 1:1 ratio.

While not completely off the table, an acetract of the root would not be a first choice because the mucilage will not extract well in vinegar.

Tincturing marshmallow would not be the best use of this herb because its primary medicinal effect is to coat the lining of the digestive system. Taking drops of a tincture would not produce this effect.

A tincture of the leaves, flower, or root does still have a medicinal effect since there are more constituents in marshmallow than mucilage, and an alcohol extract would capture some of them. So there may be a use for marshmallow tincture.

I am currently writing a section on tinctures to come out with a profile on Ashwagandha root; which is an herb that’s a good candidate for tincturing. If you’re interested in how to tincture Marshmallow, circle back here after the new Tincture section comes out.

Best as a cordial to preserve the plant’s mucilaginous properties.

Using MARSHMALLOW ROOT:

• Extract the root in honey using the Syrup method above.

• Infuse brandy or vodka with an aromatic herb in a general ratio of 1:1. Strain out the herb to retain the liquid.

• Combine the marshmallow syrup with infused spirits to desired consistency.

• Generally 50% syrup to 50% infused spirits.

Using LEAF, FLOWER, & SEED PODS:

• Mix 50% honey with 50% vodka or brandy in a Ball jar.

• Add chopped leaf, flower, and seed pod.

• Allow to extract for 2 weeks, shaking daily.

• Strain and reserve the liquid.

Use a dry powder of the leaves, flowers, seed pods, and/or roots.

• Put desired amount of powder into a bowl

• Add honey by drizzling and stirring until you’ve reached the desired consistency.

• Generally a 1:1 ratio by volume

Note: The consistency will harden over time because the liquid of the honey will continue to absorb the powder, and honey eventually crystallizes. If it has become too thick, roll into little balls and dust with a finishing powder (starch, confectioners sugar, cinnamon, another powdered herb, etc.).

The leaves, flowers, and seed pods will dry relatively quickly. Lay out in a single layer to allow air flow.

For the root, cut into one inch pieces before laying out to dry. This will make it easier to use later on, as the root will become very hard when dry.