There are two good ways to make marshmallow root tea. For the thickest, silkiest cup, cold-infuse the root on its own: about 2 1/2 tablespoons of chopped marshmallow root in 1 pint of cold water, in the fridge overnight, then strain. For a warm cup tonight, steep 1 tablespoon of the root with chamomile, meadowsweet and fennel seed in 3 cups of boiling water for 10 to 15 minutes.
Cold Infusion: The Silkiest Marshmallow Root Tea
Marshmallow root gives up its slippery texture well in cold water, and a long, cold soak makes a thicker, more coating drink than a short hot steep.
- Put about 2 1/2 tablespoons of chopped marshmallow root in a larger jar with a lid.
- Add 1 pint of cold water and stir.
- Put the lid on and refrigerate overnight.
- Strain in the morning through a fine mesh strainer. The liquid will be noticeably thick.
- Keep it in the fridge and drink it within 48 hours.
Drink it cold, over ice, or let it come to room temperature. For a warm cup, make the hot blend below.
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A small fine-mesh strainer can catch the root pieces as you pour the infusion into a cup. Strain a larger batch in portions.
Hot Tea or Cold Infusion?
| Hot blend | Cold infusion | |
|---|---|---|
| Herbs | 1 tablespoon marshmallow root, 1 tablespoon chamomile, 1/2 tablespoon meadowsweet, 1 teaspoon fennel seed | About 2 1/2 tablespoons chopped marshmallow root |
| Water | 3 cups boiling | 1 pint cold |
| Time | 10 to 15 minutes, covered | Overnight in the fridge |
| Texture | Silky, light body | Thicker and more coating |
| Flavor | Soft floral, a little anise, a honeyed almond note | Mild, earthy, slightly sweet |
| Keeps | Serve the hot blend freshly made | Up to 48 hours in the fridge |
| Best for | A warm evening cup | A make-ahead cold drink |
What You Will Need for the Hot Blend
- 1 tablespoon dried marshmallow root, cut and sifted
- 1 tablespoon dried chamomile flowers
- 1/2 tablespoon dried meadowsweet
- 1 teaspoon whole fennel seed
- 3 cups boiling water
- Honey, to taste (optional)
How to Make the Hot Blend
- Combine the marshmallow root, chamomile, meadowsweet and fennel seed in a French press or large glass jar.
- Pour the boiling water over the herbs.
- Cover and steep for 10 to 15 minutes.
- Strain into mugs and sweeten with honey if you like.
Mallow, Marshmallow Root and Blue Mallow: Which Is Which
“Mallow tea” can mean a few different cups, because several plants in the mallow family go by similar names.
| Name | Plant | Part used | What the tea is like |
|---|---|---|---|
| Marshmallow root | Althaea officinalis | Root, cut and sifted | Neutral, slightly sweet, very slippery. This is the root in our recipe. |
| Marshmallow leaf | Althaea officinalis | Leaf | Milder and less slippery than the root |
| Common mallow | Malva sylvestris, Malva neglecta | Leaves and flowers | Mild and green |
| Blue mallow | Malva sylvestris | Dried flowers | Brews blue, then shifts toward pink or purple when you add lemon |
The candy is named after the plant. The first marshmallows were made with sap from the root, long before gelatin took over.
About the Herbs in the Hot Blend
Marshmallow root gives the tea its silky texture, the same gentle slip okra gives a pot of gumbo. Herbalists call herbs like this demulcents, an old word for anything that feels soft and coating going down.
Chamomile adds a mild floral note. It’s the classic evening herb, and our chamomile tea with honey and lemon covers brewing it on its own.
Fennel seed brings a light anise smell and keeps the blend from tasting flat. Indian restaurants often set a bowl of it by the door after a meal.
Meadowsweet adds a soft, honeyed almond note.
What Marshmallow Root Tea Tastes Like
Mild, slightly sweet and almost neutral, with a body you can feel on your tongue. The root itself tastes faintly earthy. In the hot blend, chamomile and fennel do most of the flavor work. A squeeze of lemon or a little honey brightens it if the cup feels too plain.
Ways to Serve It
- Hot, with a cinnamon stick, for an evening cup.
- Chilled and poured over ice with a sprig of fresh mint.
- With a few slices of fresh ginger steeped in the jar for a warmer flavor.
Mullein tea is the other mild, slippery cup on our shelf, and people often look for the two together. For a sharper tea with ginger and thyme, try our herbal tea for sore throat . Keep dried marshmallow root, chamomile and fennel in airtight jars away from light; how to dry and store herbs for tea covers the details. More teas, syrups and tonics are on our apothecary recipes page.
Common Questions
What is mallow tea?
An herbal tea made from a plant in the mallow family. Most recipes, including this one, use marshmallow root (Althaea officinalis). Others use the leaves or flowers of common mallow (Malva sylvestris), including the blue mallow flowers that change color with lemon. All of them are caffeine-free.
How do you make marshmallow root tea at home?
For a hot cup, combine 1 tablespoon cut and sifted marshmallow root, 1 tablespoon chamomile, 1/2 tablespoon meadowsweet and 1 teaspoon fennel seed in a jar or French press. Pour over 3 cups boiling water, cover, steep 10 to 15 minutes, and strain. For the root on its own, cold-infuse about 2 1/2 tablespoons of chopped root in 1 pint of cold water overnight in the fridge, then strain.
What does marshmallow root tea taste like?
Mild, slightly sweet and nearly neutral, with a faint earthiness and a silky, coating texture. It doesn’t taste like the candy.
Should I use marshmallow root, leaf or powder?
Root is the most slippery part and the one this recipe uses. Leaf makes a milder, less silky tea. Powder doesn’t strain out, so it makes a cloudy, slightly gritty drink. Cut and sifted root is the easiest to work with.
Can I serve mallow tea hot or cold?
Both. The hot blend can be chilled and poured over ice. For a cold drink with the most body, make the cold infusion instead.
How long does mallow tea stay fresh?
Serve the hot blend freshly made. Refrigerate the strained cold-root infusion in a sealed jar and use it within 48 hours. Store the dried herbs in an airtight container away from light and heat.
A pear and almond snack would suit the mild floral tea.
