The genus name Althaea comes from the Greek word “altho,” reflecting the high esteem in which Marshmallow was held in classical times. Hippocrates praised the plant, and it was later adopted into Roman and European herbals. In lean times, its starchy roots were also eaten as food, and over centuries they inspired the original marshmallow confection.
Native to Europe, Marshmallow thrives in damp soils and bears pale pink blossoms above thick white roots harvested in autumn. Brewed as an infusion, the root yields a mild, earthy tea with gentle sweetness and a faint taste reminiscent of the confection it inspired. Its natural mucilaginous property gives the cup a thicker, smoother mouthfeel. Marshmallow remains a classic of traditional herb gardens ~ valued for its history, resilience, and easygoing, velvety smooth tea.
