Marshmallow leaf

Habitat & Origin

Marshmallow (Althaea officinalis) grows naturally in moist grasslands, riverbanks, and marshy valleys in Europe and West Asia. The plants root deep in silty, humus-rich soils that retain moisture but still contain sufficient air. The leaf develops its characteristic softness mainly in early summer, when the plant grows quickly and the leaf structure is still supple. For infusions, the leaves are hand-picked, often directly after the morning dew, so that the delicate leaf veins remain intact. They are dried in a single thin layer to avoid sticking and discoloration. Maison Tisane selects marshmallow leaf based on suppleness, leaf purity, and a fresh green color—criteria that ensure a silky infusion without grassy roughness.

Active compounds

Marshmallow leaf contains a rich layer of mucilage, soft flavonoids, and green aroma components that ensure the characteristic creamy, softening texture. These compounds envelop sharp elements and give infusions a mild, friendly structure — as if a soft green haze rounds off the whole. In blends, marshmallow leaf brings rest, softness, and a calm green base that harmoniously carries other botanicals.

Ayurvedic approach

Marshmallow leaf belongs energetically to the cool, enveloping leaves that mainly soothe Vata and Pitta through their soft, moist signature. Kapha is approached with attention due to the round structure. In ancient European monastery gardens, marshmallow was considered a 'soft herb': a plant whose leaves symbolized protection and mildness. Energetically, the leaf feels like shade along a riverbank: cooling, rounded, and lightly comforting.

Flavour profile & Blending