Marshmallow marshmallow a day. Today, the marshmallow typically consists of four components. These are sugar, water, air, and a whipping agent (usually a protein). The type of sugar and whipping agent varies depending on desired characteristics. Each ingredient plays a specific role in the final product. Confectioners in early 19th century France pioneered the innovation of whipping up the marshmallow sap and sweetening it, to make a confection similar to modern marshmallow. The confection was made locally by the owners of small sweet shops. They would extract the sap from the mallow plant's root, and whip it themselves. The candy was
Salvia officinalis common sage, garden sage, golden sage, kitchen sage, true sage, culinary sage, Dalmatian sage, and broadleaf sage. Cultivated forms include purple sage and red sage. The specific epithet "officinalis" refers to plants with a well-established medicinal or culinary value. "Salvia officinalis" was described by Carl Linnaeus in 1753. It has been grown for centuries in the Old World for its food and healing properties, and was often described in old herbals for the many miraculous properties attributed to it. The specific epithet, "officinalis", refers to the plant's medicinal use—the "officina" was the traditional storeroom of a monastery where herbs and