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Herbal tinctures

Marshmallow Root Tea.

Pale, linen-colored marshmallow root, harvested young in the Balkans and steeped cold overnight into a smooth, mild, faintly silky tea to sip through the day, chilled or gently warmed.

$13.50

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About this product

Marshmallow root looks unassuming: pale, fibrous, cut into small irregular pieces the color of raw linen, with almost no scent beyond a faint sweetness. Leave it in cool water overnight, though, and the water itself changes, thickening into something faintly slick and silky, like a thin syrup. That texture is the whole point of the plant.

The root has been kept in apothecary cabinets from ancient Egypt through medieval Europe for exactly that soft, coating quality. Ours is first-year root, harvested young for tenderness before a second season toughens it, and grown in the river-valley soils of the Balkans, where the plant has been cultivated for generations. Because boiling water breaks down the mucilage that gives the tea its character, this is a root for cold infusion.

Details

  • Plant: Marshmallow root, first-year
  • Origin: River valleys of the Balkans
  • Cut: Small, irregular pieces

How to use

Steep two tablespoons in cool water for four to eight hours, ideally overnight, then strain and sip through the day, chilled or gently warmed. A larger batch keeps for a day or so in the refrigerator.

A slow, soft tea for the gentler hours of the day.

$13.50