Marshmallow in a herbal form might sound unusual to someone unfamiliar with herbology, but long before the white squishy balls were sitting on supermarket shelves, the plant was growing in marshes. The plant is a member of the Mallow family, which prefers to live in wet places like marshes, hence the name. It grows widely around the world, and is found in the western U.S.A. The modern confection has none of the plant in it, but in times past, the boiled roots were used to make marshmallows. Served as a vegetable, the plant was considered a delicacy among the Romans. In France, the young tops and leaves are eaten uncooked in salads. Its high mucilage content makes it an appropriate supplement for the respiratory system where it soothes irritated mucous membranes.