Historical information –

Pâte de guimauve, a French confectionary that was the precursor to what we now call the confectionary Marshmallow.
In the 1700’s it was made with a mixture of sugar, egg whites, and marshmallow root extract. The mixture was an unbaked meringue left to harden. Marshmallow root gave a soft and chewy taste and other flavors were added (think floral waters and hydrosols). You can find more out about the history here and modern equivalent recipes

The plant itself has amazing properties, it is developed as a health lozenger and used to ease sore throats, chests and lungs, among other things . It is found in many natural health remedies.

Marshmallow likes unsurprisingly marshes; they grow in wet areas and sun. Non certified spray free and organic soil.