Marshmallow root

Habitat & Origin

Marshmallow root comes from the same plant as marshmallow leaf but requires a longer cultivation cycle. In marsh meadows and riparian zones in Europe and West Asia, the plant develops deep, white roots rich in mucilage and soft polysaccharides. The roots are only harvested after two or sometimes three seasons, when they are firm enough to cut without fiber breakage. In late autumn, the plant is dug up, washed, and cut into long slices or short pieces, followed by slow drying to retain the creamy texture. Maison Tisane selects roots that are light ivory-colored and supple in fiber, without a dark core or musty smell—ideal for a calm, enveloping infusion.

Active compounds

Marshmallow root contains mucilage, pectins, and soft polysaccharides that dissolve into a velvety, creamy body. Light phenols and earthy aromatic components provide a subtle, sweet-woody undertone. The root works mainly on mouthfeel: a round, enveloping softness that gives infusions depth without pronounced aroma. In blends, marshmallow root acts as a comforting, structural base.

Ayurvedic approach

Marshmallow root is energetically placed in Ayurveda with the cool, nourishing roots that give both Vata and Pitta a sense of envelopment. The creamy, sultry undertone requires caution with Kapha. In European traditions, marshmallow root was known as a 'winter root': a storage plant that holds warmth in cold seasons. That symbolism of softening and continuity resonates in the cup. Energetically, it feels like a soft cloak: cool, carrying, and silent.

Flavour profile & Blending