Marshmallow, Altea (Althaea officinalis L.)

Description
Marshmallow, is a perennial herb of the family Malvaceae, native to Europe, Western Asia and North Africa, where it typically grows in moist and semi-moist habitats such as riverbanks, ditches, marshy meadows and rich, deep soils. Plants develop erect, robust stems usually 60–120 cm tall, sometimes higher, covered with fine hairs that give them a characteristic soft, velvety appearance.

The leaves are alternate, ovate to triangular, softly tomentose, with coarsely toothed margins and a soft texture. The flowers appear along the upper part of the stems in dense clusters, with five petals ranging from white-pink to pale pink, often with darker veins, resembling smaller versions of other ornamental mallows.

From a herbal perspective, the most valued part is the root, thick and fleshy, very rich in mucilage and traditionally used as a soothing and emollient agent for the mucous membranes of the mouth, throat and gastrointestinal tract. Leaves and flowers also contain mucilage and polyphenols and are used in herbal teas and preparations. Historically, marshmallow root extracts inspired early confectionery preparations (marshmallow-type sweets) where the plant’s mucilaginous properties contributed to texture.

Today, Althaea officinalis is widely used in herbal products, syrups, teas, preparations for the comfort of the respiratory tract and throat, and in cosmetics designed for delicate and sensitive skin thanks to its marked soothing and hydrating properties.

Botanical classification

• Common names: marshmallow, common marshmallow, altea

• Botanical name: Althaea officinalis L.

• Botanical family: Malvaceae

• Native range: Europe, Western Asia and temperate regions of North Africa

• Habit: upright perennial herb

• Height: 60–150 cm

• Lifespan: perennial

Cultivation and growth conditions

Climate

• Prefers temperate climates.

• Tolerates winter cold and light frosts.

• Can grow in warm summers if the soil remains moderately moist.

Exposure

• Grows best in full sun, where it produces more flowers and functional constituents.

• Tolerates light partial shade, but with reduced growth and flowering.

Soil

• Prefers soils that are:

  • deep,

  • fresh and moist,

  • well drained,

  • rich in humus.

• Performs well in slightly clayey, loam–sandy soils.

• Ideal pH: 6.0–7.5.

Irrigation

• Likes soils that are consistently moist, but not waterlogged.

• In cultivation:

  • water regularly during drought or intense heat;

  • avoid letting the substrate dry out completely.

Temperature

• Optimal range: 14–25 °C.

• Withstands short winter frosts.

• In very hot climates, mulching helps preserve moisture and keep roots cooler.

Fertilization

• Appreciates soils rich in organic matter.

• If necessary, apply:

  • well-matured compost,

  • a balanced slow-release fertilizer in spring.

• Avoid excess nitrogen, which can weaken tissues.

Crop care

• Remove weeds in the first months after planting.

• Deadhead spent flowers to encourage new blooming.

• In windy sites, tall plants may need staking.

• Monitor for fungal diseases, especially in very humid conditions.

Harvest

• Leaves and flowers are harvested from late spring to summer.

• Roots are harvested in autumn, when their mucilage content is highest.

• Plant parts can be used fresh or dried.

Propagation

• Mainly by seed:

  • sow in spring or early autumn;

  • seeds germinate well in light, moist soil.

• Division of clumps is also possible in spring or autumn.

Indicative nutritional values per 100 g (dried root)

(Dried root is the main herbal form; actual serving sizes are small, so real nutrient intake per cup is limited.)

• Energy: about 250–300 kcal

• Water: 5–10 g

• Total carbohydrates: 50–60 g

  • Starch and reserve polysaccharides

  • Simple sugars (notably sucrose)

• Total fibre: 15–20 g

• Protein: 3–5 g

• Total fat: 1–3 g

  • SFA (saturated fatty acids, whose excess from all dietary sources is associated with less favourable blood lipid profiles): very low amount overall

  • MUFA (monounsaturated fatty acids, generally considered beneficial when replacing part of SFA): present only in traces

  • PUFA (polyunsaturated fatty acids, including n-6 and n-3 families with roles in cardiovascular and inflammatory balance): present only in traces

• Minerals: calcium, magnesium, potassium and traces of other elements

• Vitamins: small amounts of B-group vitamins and antioxidant compounds

At typical herbal doses (a few grams per cup), caloric intake is negligible; the main interest is functional (mucilage, polyphenols), not energetic.

Key constituents

• Mucilage (5–10% or more in the root): complex mixtures of acidic and neutral polysaccharides (galacturonorhamnans, arabinoglucans, arabinogalactans, glucans) responsible for the emollient, film-forming and protective effects on mucous membranes.

• Reserve polysaccharides: starches, pectins, mono- and disaccharides (including sucrose).

• Flavonoids: derivatives of quercetin, kaempferol and other flavonoids typical of Malvaceae.

• Phenolic acids: caffeic acid, ferulic acid and other hydroxycinnamic acids.

• Tannins and coumarins, in variable amounts.

• Traces of sterols, triterpenoids and minor essential oil components.

This matrix of mucilage, polysaccharides, polyphenols and minor aromatic compounds underlies the broad phytotherapeutic and cosmetic use of marshmallow.

Production process

For teas, extracts and supplements (root, leaves, flowers)

• Cultivation: marshmallow is grown in deep, rich, moist but well-drained soils, often within low-input systems with limited plant protection products.

• Root harvesting: usually from the second year of growth, in autumn or early spring, when mucilage content in the root is highest.

• Cleaning and cutting: removal of soil and small roots, quick washing, then cutting into slices or chips.

• Drying: at low temperature in well-ventilated conditions, to preserve mucilage and sensitive constituents.

• Comminution and grading: production of cut root for teas, or finely milled root for dry extracts; leaves and flowers are dried and cut similarly for herbal blends.

For liquid extracts and cosmetic ingredients

• Extraction with water, hydroalcoholic mixtures or polyols (e.g. hydroglycolic or glyceric extracts).

• Filtration and, if needed, vacuum concentration.

• Possible standardisation to mucilage or polyphenol content.

• Stabilisation with suitable antioxidants and preservatives depending on the intended use (supplements, cosmetics).

Physical properties

• Dried root: pieces or chips of off-white to yellowish colour, relatively light, fibrous along the length, firm when dry but easily broken.

• Root powder: pale powder with a marked capacity to absorb water.

• Solubility:

  • Mucilage disperses readily in water, forming viscous solutions or gels.

  • Many phenolic constituents are water-soluble.

• Stability: dried root is relatively stable if protected from moisture and light; mucilage may slowly degrade with excessive heat or very long storage.

Sensory and technological properties

• Taste: mild, slightly sweet-mucilaginous, with herbal notes and occasionally a faint bitterness in more concentrated preparations.

• Odour: subtle, slightly herbal and root-like.

• In water, especially in macerates or decoctions, the root releases mucilage, giving the liquid a slightly viscous, soft mouthfeel.

• Technological functionality:

  • Mucilage forms a protective film on mucous membranes, useful in syrups, mouthwashes, gargles and similar preparations.

  • In cosmetic formulations, marshmallow extracts contribute to a creamy texture and impart hydrating and soothing effects, improving skin comfort.

Food applications

Modern food use of marshmallow is mainly indirect and functional:

• Herbal teas and infusions based on root, leaves and flowers for soothing and emollient support to throat and upper respiratory tract.

• Traditional preparations where young leaves can be cooked as leafy greens, similarly to other mallows, in soups and mixed herb dishes.

• Inclusion in herbal syrups where mucilage contributes both functionally and technologically (texture, mouthfeel), rather than as an energy source.

In contemporary diets, marshmallow is not a staple food but a functional herb used in small amounts.

Nutrition and health

The key nutritional and health-related interest of marshmallow lies in its mucilage and hydrophilic polysaccharides, which exert emollient, soothing and protective effects on the mucous membranes of the mouth, throat and gastrointestinal tract. Mucilage adheres to mucosal surfaces, forming a protective film that can alleviate dryness, burning and irritation, and help reduce the stimulus of dry, non-productive cough.

Phenolic acids and flavonoids provide an antioxidant background and may support local defence mechanisms of mucosal tissues. Warm or lukewarm marshmallow infusions are part of traditional herbal approaches for respiratory comfort and minor digestive discomfort.

At customary doses, energy intake is minimal; the value is functional, not caloric. As with all medicinal plants, marshmallow should not replace appropriate medical care in significant or persistent conditions, and a health professional should be consulted when symptoms are important or long-lasting.

Portion note

For a soothing herbal tea based on marshmallow root:

• About 2–3 g of dried root per 150–200 ml of water (infusion, maceration or decoction as indicated),

• Up to 3–4 times per day, according to traditional use and specific product recommendations.

For culinary use of leaves and flowers as cooked greens, serving sizes are similar to other leafy vegetables, though such uses are now less common.

Allergens and intolerances

• Althaea officinalis L. is not listed among the major regulated food allergens.

• Hypersensitivity reactions are rare but may occur in individuals allergic to other Malvaceae or to complex herbal preparations.

• Due to the high content of mucilage and fibre, very sensitive individuals may occasionally experience bloating or mild digestive discomfort if high doses are consumed.

• In cosmetic products, marshmallow extracts are generally well tolerated, though rare cases of local irritation or reactions can occur on particularly reactive skin.

Storage and shelf-life

• Dried root

  • Store in airtight containers, protected from light, humidity and heat.

  • Indicative shelf-life: 24–36 months, with potential gradual loss of mucilage functionality if stored too long or under poor conditions.

  • The appearance of musty odours or unusual darkening indicates deterioration.

• Liquid extracts

  • Store according to manufacturer’s instructions, usually protected from light and at controlled temperature.

  • Stability depends on solvent, pH, preservation system and storage conditions.

Safety and regulatory

Marshmallow is recognised in Europe as a traditional herbal medicinal plant, particularly the root (Althaeae radix), for the relief of oral and pharyngeal irritation, dry cough and mild gastrointestinal discomfort. Regulatory monographs typically state:

• Use in oral and oromucosal preparations (teas, macerates, syrups, extracts).

• A favourable safety profile at traditional doses, with rare and generally mild adverse effects.

• Caution in very young children, pregnancy and breastfeeding, where use should remain within dietary levels or be supervised by a healthcare professional.

Products based on marshmallow must comply with general requirements regarding:

• Limits for contaminants, heavy metals, pesticide residues, mycotoxins.

• Adequate microbiological quality.

• Application of good manufacturing practice and safety systems (e.g. GMP, HACCP) for foods, supplements and herbal preparations.

Labelling

For a food/herbal product containing marshmallow:

• Ingredient name: e.g. “Marshmallow (Althaea officinalis L.), root”, or leaves, flowers, aerial parts as appropriate.

• Clear specification of the plant part used.

• Directions for use (amount of herbal material per cup, infusion/maceration time, number of daily servings).

• General supplement warnings (“do not exceed the recommended daily dose”, “not a substitute for a varied diet and healthy lifestyle”, “keep out of reach of children”, where applicable).

• Storage instructions (keep away from light and moisture).

For cosmetic products, labelling follows INCI, with names such as Althaea Officinalis Root Extract or Althaea Officinalis Leaf/Root Extract, listed within the full ingredient list.

Troubleshooting

• Root pieces very dark or with abnormal odour

  • Possible causes: over-drying, very old material, poor storage.

  • Action: discard compromised batches; review harvesting, drying and storage conditions.

• Infusion/macerate too viscous

  • Cause: high dose of root or very long extraction time, with extensive mucilage extraction.

  • Action: reduce the amount of herbal material or the extraction time; dilute or blend with less mucilaginous herbs.

• Perceived lack of effect

  • Cause: poor-quality raw material with low mucilage (suboptimal harvest time, very old stock).

  • Action: use high-quality, traceable root with appropriate harvest and storage history; follow correct preparation directions.

• Instability in cosmetic formulas

  • Cause: high polysaccharide content with sensitivity to microbial growth or pH variations.

  • Action: optimise the preservation system, check pH compatibility, and ensure the extract is suitable for the formulation (e.g. use standardised, stabilised extracts).

Sustainability and supply chain

Marshmallow is relatively easy to cultivate within low-impact agricultural systems:

• It fits well into crop rotations with cereals and other medicinal plants, enhancing agricultural biodiversity.

• It can be grown with moderate inputs of fertilisers and plant protection products, particularly in integrated or organic systems.

• Wild collection should follow sustainable harvesting guidelines, avoiding depletion of natural populations.

• Processing residues (root trimmings, leaves, stems) can be used for composting, reducing waste.

• Extraction effluents should be managed with attention to BOD/COD and other environmental parameters, ensuring adequate treatment before discharge.

Well-organised, traceable supply chains focused on quality, safety and environmental responsibility allow marshmallow to be valued as a safe, effective and sustainable herbal resource.

Main INCI functions (cosmetics)

In cosmetics, marshmallow appears under INCI names such as:

• Althaea Officinalis Root Extract

• Althaea Officinalis Leaf/Root Extract

• Occasionally other extracts or waters from leaves/flowers

Key cosmetic functions include:

• Skin conditioning: helping to keep the skin in good condition, enhancing softness and overall comfort.

• Soothing/emollient: thanks to mucilage, it helps provide relief to sensitive, dry or mildly irritated skin by forming a light protective film.

• Hydration support: the film-forming effect of mucilage can help reduce transepidermal water loss and improve perceived surface hydration.

• Complementary antioxidant effect: polyphenols contribute to the antioxidant profile of the formulation.

Marshmallow extracts are therefore especially appreciated in soothing creams, after-sun products, treatments for sensitive skin and delicate areas (lips, eye contour, neck), and in some products for sensitive scalp and hair.

Conclusion

Altea / marshmallow (Althaea officinalis L.) is a long-established herbal species combining high levels of emollient mucilage with an interesting array of polysaccharides, flavonoids and phenolic acids. Roots, leaves and flowers have been used for centuries for the well-being of mucous membranes of the mouth, throat and digestive tract, and more recently for the care of sensitive skin in cosmetic products.

Although not a staple food, marshmallow plays an important role in European phytotherapy and herbal traditions, thanks to its combination of gentle efficacy, good tolerability and versatile applications (teas, syrups, extracts, cosmetics). A supply chain attentive to quality, safety and sustainability enables full valorisation of this plant within a modern, integrated approach to nutrition, well-being and skin care.

Studies

This plant has been used in traditional medicine to treat inflammatory reactions of the respiratory system and irritant cough and to resolve inflammation, including inflammation of the oral tissue and gingival abscesses (1).

Contains peptins, starch, monosaccharides, disaccharides, mucilages, flavonoids, antioxidants, coumarin, scopoletin, tannin, asparagus and many amino acids. The extracts obtained from the roots and flowers are antibacterial (Gram-positive and Gram-negative bacteria), antifungal, anti-inflammatory, anti-mycobacterial and anti-cough (2).

For more:

Marshmallow studies

Mini-glossary

• Mucilage: hydrophilic polysaccharides that form viscous solutions in water and create a protective, emollient film on mucous membranes and skin.

• Acid polysaccharides (e.g. galacturonorhamnans, arabinogalactans): structural components of mucilage responsible for film-forming and soothing properties.

• SFA (saturated fatty acids): fatty acids without double bonds; excess intake from all dietary sources is associated with less favourable blood lipid profiles.

• MUFA (monounsaturated fatty acids): fatty acids with one double bond, generally beneficial when they replace SFA in the diet.

• PUFA (polyunsaturated fatty acids): fatty acids with two or more double bonds, including n-6 and n-3 families involved in inflammation regulation and cardiovascular health.

• GMP/HACCP (good manufacturing practice / hazard analysis and critical control points): systems used to ensure quality, hygiene and safety in the production of foods, supplements and herbal raw materials.

• BOD/COD (biochemical oxygen demand / chemical oxygen demand): indicators of the organic load of wastewater, used to assess the environmental impact of extraction and processing operations.

References_______________________________________________

(1) Gautam, Shiv & , Navneet & Kumar, Sanjay & Chauhan,  Antimicrobial efficacy of Althaea officinalis Linn. seed extracts and essential oil against respiratory tract pathogens.  Reshu. (2015). Journal of Applied Pharmaceutical Science. 5. 115-119. 10.7324/JAPS.2015.50921. 

(2) Banaee M, Soleimany V, Nematdoost Haghi B. Therapeutic effects of marshmallow (Althaea officinalis L.) extract on plasma biochemical parameters of common carp infected with Aeromonas hydrophila. Vet Res Forum. 2017 Spring;8(2):145-153. 

Mehreen A, Waheed M, Liaqat I, Arshad N. Phytochemical, Antimicrobial, and Toxicological Evaluation of Traditional Herbs Used to Treat Sore Throat. Biomed Res Int. 2016;2016:8503426. doi: 10.1155/2016/8503426.