Mallow leaf

Habitat & Origin

Mallow (Malva sylvestris) grows wild along sunny paths, open fields, and calcareous verges throughout Europe and West Asia. The plant forms soft, round leaves with an almost velvety structure, nourished by airy soils with a good mineral balance. For infusions, the young to mid-mature leaves are picked just before the plant comes into full bloom, as the mucilage is then most concentrated. The leaves are carefully spread out to dry so they retain their shape and creamy texture. Maison Tisane selects leaves that are light green, feel supple, and show minimal vein discoloration—a sign of a soft, mild infusion without grassy sharpness.

Active compounds

Mallow leaf contains mucilage, soft flavonoids, and green aromatic components that together form the characteristic, creamy-soft leaf structure. These compounds soften sharp herbs and give infusions a mild, leafy floral tone. In blends, mallow leaf works as a soft stabilizer — friendly, round, and harmonizing.

Ayurvedic approach

Mallow leaf belongs energetically to the cool, enveloping leaves that soothe Vata and Pitta with their soft, moist structure. For Kapha, it is used with moderation due to the rounded, creamy quality. In folk herbalism, mallow was considered 'garden silk': a leaf whose texture symbolized softness and protection. Energetically, mallow feels like a quiet breeze along a summer path: cooling, enveloping, and kindly moderating.

Flavour profile & Blending