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Marsh-mallow; Culinary uses
Use the flowers in salads, or steam them and serve as a vegetable. The Romans considered the leaves a delicious vegetable, and also used them as part of a stuffing for roast pork. The roots can be boiled until tender, then quickly fried in butter. They also ooze a sticky juice once used to make the confection toasted over Boy Scout campfires; but for manufactured marshmallows the juice was replaced first by Arabic gum, and then by gelatine, both of which are cheaper. Now all that"s left is the name.