Marshmallow Root and Ground Cinnamon Cold Infusion:

10 g marshmallow root

5 g cinnamon (probably too much)

1 cup of cold water

I combined the herbs in a jar and let them steep for 4 hours

I have always been curious about marshmallow root. This is my first opportunity using it. Based on the lesson this week, I used cinnamon in my recipe. Marshmallow roots are high in polysaccharides and starches. By using a cold infusion, the extraction included mucilaginous polysaccharides. I wanted to use a cold infusion since it would have more of a benefit.