Marshmallow Root

(Althaea officinalis)

Marshmallow root has one of the most charming origin stories in the culinary world — the marshmallow candy was originally made from it. The confection now known as a marshmallow was invented in 19th-century France, where pâte de guimauve — a soft, airy candy made by whipping the mucilaginous sap of marshmallow root with sugar and egg whites — was sold by pharmacists as a soothing lozenge. The plant’s extraordinary mucilage content made it the perfect base for a smooth, melt-in-the-mouth confection. By the late 19th century, French confectioners had popularized the candy across Europe, and when American manufacturers began producing it at scale in the 20th century, they replaced the marshmallow root with gelatin — but kept the name. Every marshmallow you’ve ever eaten is named after this plant.

Althaea officinalis — a tall, velvety-leaved perennial of the mallow family (Malvaceae) native to Europe, western Asia, and North Africa — takes its genus name from the Greek althaino, meaning “to heal,” reflecting its ancient reputation as a medicinal plant. It has been used in European herbal tradition for over 3,000 years — documented in ancient Egyptian, Greek, and Roman sources. The Greek physician Dioscorides described it in his De Materia Medica (c. 50–70 CE), and it was a staple of medieval European monastery gardens. The root, leaves, and flowers are all used, with the root containing the highest concentration of the plant’s characteristic mucilaginous polysaccharides.

The root is exceptionally rich in mucilage — a complex mixture of polysaccharides (primarily pectin, arabinogalactan, and glucuronoarabinan) that forms a thick, slippery gel when mixed with water. This mucilaginous quality gives marshmallow root its distinctive smooth, slightly sweet, almost silky character in tea. The root also contains flavonoids (kaempferol, quercetin, luteolin, diosmetin), phenolic acids (caffeic acid, p-coumaric acid, ferulic acid), scopoletin (a coumarin), beta-sitosterol, tannins, pectin, starch, asparagine, and minerals (calcium, magnesium, potassium). Available in Cut & Sifted and Powder forms.

Product Highlights

• Cut & sifted and powdered root of Althaea officinalis — Marshmallow Root / Guimauve
• The original ingredient in marshmallow candy — pâte de guimauve was made from this root
• Althaea from the Greek althaino — “to heal” — one of the oldest documented European herbs
• Over 3,000 years of use — documented by Dioscorides in De Materia Medica (c. 50–70 CE)
• Exceptionally rich in mucilaginous polysaccharides — creates a smooth, silky tea
• Rich in mucilage, pectin, arabinogalactan, kaempferol, quercetin, and scopoletin
• Available in Cut & Sifted and Powder forms

How to Use

Cold Infusion (Recommended): Place 1–2 tablespoons of cut & sifted marshmallow root in 8–16 oz of cold or room-temperature water and let steep for 4–8 hours (or overnight) in the refrigerator. Strain and drink. Cold infusion extracts the mucilage more effectively than hot water and produces a beautifully silky, slightly sweet beverage. Hot Tea: Steep 1–2 teaspoons of c/s root or powder in 8 oz of hot water for 10–15 minutes; strain. The flavor is mild, slightly sweet, and earthy. Powder: Stir marshmallow root powder into cold water, juice, or smoothies — it dissolves readily and adds a smooth, slightly thickening quality. Herbal Blends: Combines beautifully with slippery elm, licorice root, chamomile, and ginger in herbal tea blends. Tincture: Use in alcohol or glycerin-based tincture preparations. Skincare: Brew a strong cold infusion and use as a gentle facial toner or add to homemade lotions and creams.

Available in Cut & Sifted (4 oz, 8 oz, 16 oz) and Powder (4 oz, 8 oz, 16 oz).

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Consult your healthcare provider before use, especially if you are pregnant, nursing, taking medications, or have a medical condition. Keep out of reach of children.