Soothing ourself with Marshmallow

Autumn is the time of year where we shift our focus to what is growing below the ground and for herb harvesters, this means digging up some roots. It’s also the time of year when the shift in seasons can bring us all down with irritating colds. Thankfully, there are a number of herbs at their prime right now and we can rely upon these to provide an antidote to the sorest of throats.

Common marshmallow – Althaea officinalis – is one of these herbs and is the key ingredient in our herbal cough syrup. The root contains high quantities of mucilage, a gelatinous substance that helps to sooth inflammation – and also the substance that they first made marshmallow sweets out of. To extract this we make a decoction from the freshly harvested roots by boiling and simmering them in water for about 30 minutes.

Herbal Cough Syrup Recipe

  • 25g of sage herb leaves (fresh or dry)
  • 25g of  marshmallow root
  • 1 tbsp of ground ginger
  • 1 litre of water
  • about a 1kg sugar
  1. Place the herb roots into a saucepan and cover with water and bring to the boil and simmer for 30 minutes – this is a decoction
  2. Turn off the heat and add the herb leaves and ginger powder to the pan and infuse for 15 minutes
  3. Strain the mixture into a measuring jug
  4. Add the same amount of sugar as their is liquid (tip: if you have 850ml of water, add 850 g of sugar)
  5. Heat the mixture continually until the sugar has dissolved
  6. Allow to cool and then pour into sterilised bottles

Dosage: 1 tablespoon up to 6 times a day. Take on its own or dissolve a spoonful in a cup of hot water.