The roots of the marsh mallow were originally used to produce the consistency typical of the confection marshmallow. Now the plant is grown for its medicinal and culinary uses. Zones 6 – 9, likes full sun, light soil that stays damp. Grows up to 4 feet, but often less, perennial roots, soft, gray, velvety foliage dies down in fall. Mash mallow is used in treatments for skin inflammations and to cleanse and soothe dry skin. Blooms August to September, pink or bluish-white mallow-like blossoms followed by circular, downy seedpods called "cheeses" each carpel holds one seed. Usually free from pest and diseases, remove problem plants. Harvest the leaves in fall just before flowering. Collect and dry flowers at their peak. If you plan to use the roots, dig them in fall from plants that are at least 2 years old, slice the root before drying. Use the leaves to add a fresh flavor to salads, make an infusion with the leaves or the flowers to use as a gargle for sore throats and drying for soothing bronchial and gastric problems. The sweet tasting, sticky root can be scrubbed and cooked like potatoes. The fresh root can also be grated and used in a poultice or ointment for the treatment of all kinds of skin problems, a powder of the dried root can be applied as a face scrub. Marsh mallow is often growing wild in fields and woodlands and is easily identified by its large flowers and grayish-green, lobed leaves. This very hardy herb especially likes moist places, such as salt marshes and lands that drains to rivers and oceans.

Other names: White mallow, sweet weed, mallaards, mauls, schloss tea, mortification root, althea, wymote.