Organically grown at KoruKai Herb Farm, Banks Peninsula without synthetic fertilisers, pesticides, or herbicides.
You will receive one dormant marshmallow crown with growing shoots similar to the image below.
Medicinal Uses*
Marshmallow is soothing in every sense of the word. The leaves, flowers, and roots are rich in soft, slippery mucilage that has traditionally been used to calm and protect irritated tissues and mucous membranes.
It is especially valued for supporting the respiratory and urinary systems, making it a popular herb for dry coughs, throat irritation, urinary discomfort, and digestive inflammation. Marshmallow’s naturally demulcent qualities help coat and soothe irritated tissues internally and externally.
Each year at KoruKai Herb Farm we prepare a marshmallow root tincture for our herbal remedies. The roots produce an exceptionally thick, gooey extract — a testament to their high mucilage content. Because of its gentle nature and pleasant flavour, marshmallow is commonly prepared as teas, syrups, extracts, throat lozenges, washes, and soothing skin balms.
Growing Conditions
Marshmallow is an easy-to-grow perennial that adapts to a range of soil types, though it thrives best in moist, fertile, nutrient-rich soil.
We grow our marshmallow in full sun where it flourishes throughout the warmer months. It can also tolerate wetter or swampy areas, although overly wet ground may make root harvesting more difficult. For substantial medicinal root harvests, plants should be grown for 2–3 years before digging.
Planting
Choose a site with good moisture retention and enrich the soil with plenty of compost and well-rotted manure before planting.
Space plants approximately 40–50cm apart and mulch well around the crowns to retain moisture and suppress weeds. Keep the growing tips above the soil line and clear of mulch to prevent rotting.
Water thoroughly after planting and continue watering regularly through dry summer periods.
Harvesting
Leaves and flowers are best harvested as the plants begin flowering, when some blooms are open and others are still in bud. Harvest on a dry day once the morning dew has evaporated.
The aerial parts can be cut using secateurs or a harvesting knife. During the second and third growing seasons, harvest leaves and flowers sparingly so the plant can continue building strong root systems through photosynthesis.
Roots are typically harvested in autumn of the second or third year, once the top growth has fully died back. Cut stems before digging and return them to the compost heap. Using a trenching spade, lift the entire root system carefully from the soil. Mature plants generally produce abundant, thick lateral roots ideal for medicinal use.
Processing & Drying
To dry leaves and flowers, lay stems in a single layer on drying racks with good airflow, out of direct sunlight, at approximately 37–40°C. Under ideal conditions they usually dry within 3 days. Once dry, strip leaves, buds, and flowers from the stems and store in paper bags in a cool, dry place. Properly dried material should remain light, fluffy, and slightly pliable.
Roots should be washed carefully before drying, taking care not to soak them excessively, as some medicinal compounds are water-soluble and may leach out. Slice roots before drying to speed the process.
Store fully dried roots in paper packaging in a cool, dry place for up to 2 years, or preserve them as a tincture for longer-term storage. Roots can be milled in a food processor before use.
Herbal Preparation*
For internal and external use. Roots are commonly prepared as decoctions or tinctures. Leaves and flowers can be used in teas, herbal washes, poultices, or infused oils for soothing skin preparations and balms.
*This information is provided for educational purposes only and is not intended to diagnose, treat, cure, or prevent disease. Always consult a qualified and registered herbal practitioner before using medicinal herbs therapeutically.
