Marshmallow rises up through the tall grass within twenty metres of the Egg (N 50˚47.142′  W 001˚24.449′). The French began to use pith from the stems of this plant, boiled with sugar, as a chewy sweet in the 19th century. They later tried whipping the pulped roots with egg white and rose water to create the light airy confection that todays purely sugar and gelatine marshmallows are derived from. The plant may be scarce in this environment and need to be left untouched, but if more are found nearby I will make my own confection as an after dinner treat –  and as a further reminder of our long cultural relationship with all that is living around us.