Mallow flower

Habitat & Origin

The flowers of Malva sylvestris appear throughout the summer on sunny, airy sites, often at forest edges and field margins where the soil is calcareous and well-drained. The purple petals are harvested manually when they are fully open and show a deep, bright color. Because the flowers are fragile, they are immediately spread on fine drying mats or dried in shady rooms so that the mucilage and color pigment are preserved. For Maison Tisane, every harvest is sieved for purity: we select only flowers with firm color and intact petals, free of stems or discolorations, so that the infusion gets a soft, blue-violet nuance and a mild mouth structure.

Active compounds

Mallow flower contains anthocyanins, mucilage, and delicate floral aromatics that determine the soft blue-purple color and velvety mouth structure. These compounds give infusions a subtle, mild floral depth, as if a fine blossom veil lies over the blend. An elegant softener that makes blends rounder and friendlier.

Ayurvedic approach

Mallow flower is seen in Ayurveda energetically as a cool, softening blossom herb that gives Pitta and Vata space through its soft, moist signature. Kapha is approached with moderation due to the creamy texture. In Mediterranean folklore, mallow was known as 'sky blue bread herb', used to make dishes light and friendly. That symbolism of softness lives on in infusions. Energetically, the flower feels like morning air after rain: calm, clear, and enveloping.

Flavour profile & Blending