Marshmallow leaf is traditionally used to make a gentle, soothing herbal tea. Due to its mucilage content, the infusion has a soft, slippery texture, making it a popular choice for throat coat-style tea blends.
Both come from the same plant, but the root is much more mucilaginous (slimy when infused) than the leaf. The root is often preferred for digestive system support and is best prepared as a cold infusion. The leaf is less mucilaginous, has a mild flavour, and is typically prepared as a standard hot tea, often for respiratory and throat comfort.
To make a hot infusion, simply add 1-2 teaspoons of the dried leaf to a cup, pour over hot (not boiling) water, and let it steep for 10-15 minutes with a lid on. The resulting tea will be light in colour with a soft mouthfeel.
The taste of marshmallow leaf is very mild, bland, and slightly sweet with a faint 'green' or herbaceous note. Its primary characteristic is its soft, smooth texture rather than a strong flavour, which makes it an excellent base for other, more aromatic herbs.
Yes, historically it is! The original marshmallow confections made in ancient Egypt and 19th-century France were created by whipping the mucilaginous root of the marshmallow plant with sugar and egg whites. Today's commercial marshmallows use gelatin instead, but the name remains.
Marshmallow leaf's mild flavour makes it a great team player. For a soothing throat tea, it blends beautifully with licorice root, slippery elm bark, peppermint, and ginger. For a general calming tea, try it with chamomile and lemon balm.
