Marshmallow, Plant or Candy? – Series on Unknown Plant Flavors

Ready for another story about a plant used in our food without us knowing it? It’s freezing outside, a little chilly. I’m sitting on the couch with my feet tucked into woolen socks, under a thick woolen blanket, quietly sipping a steaming hot chocolate with mint topped with melted marshmallows. Pure bliss!

And there, watching these little white fluffy things slowly turn into cream in my hot cup, I asked myself THE question: where do marshmallows come from?

Well, hold on to your hats: even though they’re made today with sugar and gelatin, marshmallows were originally made from… a plant! And when was this plant first used? Four thousand years ago. Yes, you read that right: FOUR THOUSAND YEARS of history in your cup of hot chocolate!

Make yourself comfortable (ideally with some hot chocolate and a few marshmallows), because this time I’m taking you to ancient Egypt, to the European marshes, and of course, to our Quebec winter traditions!

Marshmallow: a plant that can be found in our gardens

So here’s the surprise: the word marshmallow actually comes from a plant! Its scientific name is Althaea officinalis, which comes from the Greek althainein meaning “to heal.” That alone gives us a clue about its extraordinary properties! (Wait for the rest before you devour a whole bag of sweets!)

This magnificent plant, also known as marsh mallow, can grow up to 150 cm (5 feet) tall (more in warmer climates!). It belongs to the Malvaceae family, which includes hibiscus and hollyhocks. It is a tall, elegant plant with stems and leaves covered in small soft hairs (called stellate hairs—cute, right?), velvety gray-green leaves, and beautiful pale pink five-petal flowers that bloom from July to September.

Look at those cute little hairs!

Native to the marshes of Europe, Western Asia, and North Africa, marsh mallow has been growing in North America since colonial times. It can be found along certain shorelines and in freshwater and brackish wetlands. But what’s really fascinating is underground, in its roots!

The magical roots

Here’s where it gets interesting: marshmallow roots contain between 25 and 35% mucilage—a fancy word for a super viscous, sticky substance. When you cut a fresh root and put it in water, it releases this thick, slippery gel.

This unique texture comes from long chains of complex sugars (polysaccharides, for the curious) that trap water like tiny molecular sponges. The result? A natural gel that softens, soothes, and protects. Think of it as a super soft natural bandage!

The ancient Egyptians discovered this property about 4,000 years ago. They extracted the sap from the roots, mixed it with honey, and created a precious treat reserved for gods and pharaohs. Making a SINGLE marshmallow took hours of work. It was an absolute luxury dessert.

The Greeks, Romans, and Arabs then used this plant for centuries to treat sore throats, coughs, digestive irritations, and more. Modern science has confirmed that they were right! Recent studies show that marshmallow root extract really does relieve coughs—a study of 599 children showed that 90% of them felt better after taking a marshmallow-based syrup.

From painstaking work to instant gratification

In the early 1800s, French confectioners created traditional marshmallow paste. It was quite a process: infusing the roots for 12 hours, filtering the viscous liquid (imagine trying to filter thick honey!), whipping egg whites by hand, mixing with sugar… Two days of work for a small batch of marshmallows!

These artisanal marshmallows were first sold in pharmacies as a throat remedy, then gradually adopted as a luxury confectionery. But then demand exploded and handmade production couldn’t keep up.

At the end of the 19th century, ingenious inventors developed innovations that changed everything: refined flavorless gelatin and the extrusion process, which made it possible to produce long cylindrical marshmallows that were then cut.

Animal gelatin (derived from bones and skin) proved to be perfect: it was much cheaper, created an even more elastic and soft texture, and allowed for complete automation. Around 1900, virtually all manufacturers switched to gelatin. The real marshmallow root? It became too complex to work with and too expensive for mass production.

And that’s how the name “marshmallow” stuck, even though the plant itself was no longer part of the recipe! It’s a bit like still calling our Spotify playlist “vinyl”—the word has survived, but not the object!

A story of brilliant marketing

You may be wondering: how did marshmallows become THE ultimate hot chocolate topping? Good question!

In 1917, Angelus Marshmallows published a recipe booklet to “popularize innovative uses for marshmallows.” Two recipes in this booklet literally transformed North American culture: marshmallows in hot chocolate, an instant hit, and (warning: not for the faint of heart) marshmallows on sweet potato casserole.

…

Yes, I know. I know… I KNOW! You read that right, I did my research: no mistake here! In the southern United States, it’s a popular side dish that proudly takes its place on the table next to the Thanksgiving turkey: a casserole of sweet potatoes, sweetened and buttered, mashed, and covered with a layer of melted marshmallows. It’s not even a dessert! Apparently, it’s becoming increasingly controversial among our American neighbors, and frankly… I understand! I’m often curious to try the plants or recipes I discover while writing my articles… But I have no desire to try this one!!

Let’s return to the more… let’s say “popular” uses of marshmallows, with s’mores, another must-try recipe. In 1927, the Girl Scouts handbook published the first recipe under the name “Some More,” which is quickly pronounced as “s’more” (meaning “more,” because we always want more!): toasted marshmallow + chocolate + graham crackers. This campfire tradition is a must-have dessert.

Fun fact: today, most of the 90 million pounds of marshmallows consumed annually by Americans are sold between October and December. It seems that sweet potato casserole and hot chocolate are more popular than marshmallows when camping!

Growing marshmallows in Canada: it’s possible!

Here’s some great news for lazy (and curious!) gardeners: marshmallow grows perfectly well across Canada! Hardy in zones 3 to 9, it survives our winters with no problem.

Seed companies sell marshmallow seeds, and several herbalists grow this plant for their products. It’s truly a plant that fits well in our gardens.

What it likes:

• Full sun
• Very rich, moist soil (it is a marsh plant, after all!)
• Light and well-drained, as it does not like soggy soil
• Plenty of water (the hairs on the leaves cause rapid evaporation)

Important tip: Marshmallows emerge very late in the spring (late May to early June), so mark their location carefully so you don’t mistake them for weeds.

Sow the seeds on the surface after a short period of cold stratification (4 to 6 weeks in the refrigerator in moist moss). Germination can take 10 to 90 days—be patient! Space the plants 40 to 60 cm (16-24 inches) apart because they grow BIG.

Harvesting the roots: wait three years before harvesting—this is the time needed for the roots to develop their full concentration of mucilage. Harvest the roots in the fall. The leaves and flowers can be harvested in the second year for soothing herbal teas.

Make your own marshmallows with real root!

So here’s the million-dollar question: can you still make marshmallows with real marshmallow root? YES! But let’s be honest: it’s a weekend project, not a Tuesday night recipe!

Here’s how it works (simplified version):

1. Steep 3 tablespoons of dried root in 1.5 cups of cold water for 6 to 8 hours.
2. Strain (good luck—the mucilage clogs EVERYTHING!).
3. Boil the liquid with honey until it reaches the “soft ball” stage (235–240°F).
4. Whisk in gelatin for 10–15 minutes (yes, we also add gelatin to achieve a soft texture that melts in your mouth; otherwise, it becomes denser and pastier).
5. Pour into a mold and let rest.

The result? Marshmallows that are denser and chewier than commercial versions, with a subtle, earthy flavor. It’s different, it’s unique, and it’s a direct connection to 4,000 years of history.

A heartwarming story

From a plant in the Egyptian marshes reserved for pharaohs, to 19th-century French confectioners, to our Canadian winter traditions—what a journey!

I love the fact that industrialization has completely changed the recipe while keeping the name. A bit like with Coca-Cola last week. It’s like a historical nod that most people don’t even notice! And now that you know, you’ll never look at marshmallows the same way again.

I don’t know about you, but I REALLY want to make (or at least taste) “real” marshmallows. Have you ever eaten them? Do they taste the same or not? I want to know!

See you next week for another flavor that comes from a plant without us knowing it comes from a plant! Enjoy your hot chocolate!