Macerate the cut root in cold water for several hours to best preserve the heat-sensitive mucilage. Strain before consuming, lukewarm or cold. Approximately 2 to 3 g of dried root per 150 ml of cold water, macerate for 4 to 8 hours.
Gently heat the root in water for a few minutes, then let it steep off the heat, covered. This preparation, faster than cold maceration, is traditionally used for gargles or compresses. Dosage should be validated with a healthcare professional or recognized pharmacopoeia before use.
The root, ground into powder or grated, is mixed with a little warm water until a paste is obtained, then applied directly to the affected area using a clean cloth. A traditional use reserved for occasional external applications. Dosage should be validated with a healthcare professional or recognized pharmacopoeia before use.
Dried marshmallow root can be found at herbalists and in certain shops specializing in traditional plants; the plant can also be cultivated in the garden, in fresh and moist soil.
The root is traditionally harvested in autumn, from plants at least two years old, then dried before winter.