Marshmallow

Althaea officinalis

herb

Marshmallow (Althaea officinalis) is the original marshmallow - a tall, elegant perennial of damp meadows and ditches, 3 to 5 ft high, with soft, velvety gray-green leaves and pale pink, hibiscus-like flowers. Every part is rich in mucilage, the slippery substance for which it has long been grown; the confection was once made from its root. Native to salt marshes and riverbanks, it loves moist ground and full sun, draws bees, and is grown for its root (dug in autumn), leaves, and flowers. It is hardy, long-lived, and easy once established in soil that does not dry out.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Comfrey: Another deep-rooted, moisture-loving herb that pairs in a damp herb bed and makes rich mulch
• Bee Balm: Shares the moist, sunny ground and the two together are a strong pollinator draw
• Mint: Tolerates the same damp soil and fills the ground around the tall mallow stems

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide

• Rust →

  Mallow-family rust spots the leaves - give airflow, avoid wetting the foliage, and remove affected leaves

• Japanese beetles →

  Hand-pick in the cool morning into soapy water; they favor the soft leaves and flowers

• Aphids →

  Rinse colonies from shoot tips; predators usually follow

🌾 Harvest & storage

Harvest the leaves and flowers through summer for fresh use or drying. Dig the roots in autumn of the second year or later, after the tops die back, lifting the whole clump, cutting off a portion of the thick root, and replanting the rest to regrow. Wash and slice the roots and dry them well. All parts are dried for teas and infusions, prized for their slippery mucilage.

🥗 Nutrition & benefits

Every part of marshmallow is edible and rich in mucilage: the leaves and flowers go into salads and teas, the young shoots can be cooked, and the root - the source of the original marshmallow sweet - is simmered into infusions. It is grown as a traditional herb and a handsome, bee-friendly perennial for damp ground.