Marshmallow has been used traditionally in the treatment of respiratory catarrh and cough, peptic ulceration, inflammation of the mouth and pharynx, gastrointestinal inflammation, cystitis, urethritis and urinary calculus, as well as topically for abscesses, boils, and varicose and thrombotic ulcers.


In Germany, Marshmallow has more recently been approved for use with the irritation of oral and pharyngeal mucosa and associated dry cough (leaf and root) and for inflammation of gastric mucosa (root only). The herb's key properties include antibacterial, anti-inflammatory, demulcent, expectorant, emollient, diuretic, antilithic and vulnerary properties.


There are no known safety concerns with the use of Marshmallow during pregnancy or lactation, however recommended dosages must be adhered to.

Marshmallow Herbal Tincture


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