Marshmallow Herbal Lozenges

Decoct the licorice and ginger root in about 1 cup of water and let simmer for 10 minutes. Measure out the honey in a measuring cup and pour the licorice and ginger decoction plus the wild cherry bark tincture in with the honey until you have 1/4 cup of liquid. Mix together until the honey is melted and incorporated into the decoction. In a separate bowl, add the marshmallow root powder and make a little well in the center. Gently pour the 1/4 cup liquid mixture into the well and mix thoroughly together with you hands until you have a dry dough texture. On a clean surface, dust a small area with slippery elm powder and roll the dry marshmallow dough out to 1/4 inch thickness, coating each side with the slippery elm powder. Punch out small discs using a bottle cap or small cutter (get creative…) and set aside to dry completely for at least 24 hours, or use a food dehydrator. Once completely dried, store in a glass container for up to 3 months.