Marsh Mallow or Marshmallow?

We planted Marsh Mallow plants this year in our herb garden.  Marsh Mallow has many beneficial medicinal properties. The leaves are combined with Comfrey into a tisane for ulcerative conditions.
For bronchitis, it is combined with Licorice and White Horehound, and it may be mixed with Slippery Elm for ointments.

However, here is the house favorite way to use our Marsh Mallow plants:


Marshmallows

• 4 tablespoons marshmallow roots
• 28 tablespoons refined sugar
• 20 tablespoons gum tragacanth (or gum arabic- a natural product which can be bought online)
• 2 cups water (Water of orange flowers for aroma or instead of plain water)
• 1 -2 egg white, well beaten

1. Make sure the mallow roots aren’t moldy or too woody. Marshmallow gives off almost twice its own weight of mucilaginous gel when placed in water.
2. Make a tea of marshmallow roots by simmering in a pint of water for twenty to thirty minutes. Add additional water if it simmers down. Strain out the roots.
3. Heat the gum and marshmallow decoction (water) in a double boiler until they are dissolved together. Strain with pressure.
4. Stir in the sugar as quickly as possible. When dissolved, add the well beaten egg whites, stirring constantly, but take off the fire and continue to stir. Lay out on a flat surface. Let cool, and cut into smaller pieces.

There’s also this one which is similar…

2 egg whites
1 tsp vanilla
1/2 cup raw cane sugar
1 tbsp powdered Marshmallow (root)
Whip egg whites until almost stiff. Add vanilla and whip until stiff. Then whip in the sugar, 1 tsp at the time. Finally, add Marshmallow and whip again. Place by teaspoonful on cookie sheet. Bake in 325 oven for 1 hour.