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Growing Marshmallow in the Herb Garden

Cold Stratification: To break dormancy, mimic winter conditions; place your seeds in a damp paper towel inside a plastic bag and refrigerate them for 3–4 weeks. Sow marshmallow seeds 0.25 inches deep in rich, moist soil.

Keep soil consistently moist, as marshmallow prefers damp conditions but with good drainage. Companion herbs like echinacea or mint do well nearby. To reduce fungal issues, provide good air circulation and avoid overcrowding.

Harvesting of Marshmallow

Roots are typically harvested in the fall of the second or third year when their medicinal properties are most concentrated. Leaves and flowers can be harvested in midsummer once the plants are fully established, cutting above a leaf node to encourage regrowth.

Marshmallow roots, leaves, and flowers can be dried for use in teas, tinctures, or soothing herbal remedies. The mild, mucilaginous quality lends itself well to calming teas and traditional wellness recipes.

About Marshmallow Garden Seeds

Marshmallow (Althaea officinalis) has been cultivated for centuries in Europe and the Middle East for both culinary and medicinal purposes.

The plant was historically used as the original source for marshmallow confections before modern recipes replaced root extract with sugar and gelatin.

This perennial herb is valued for its soft pink flowers, gentle medicinal qualities, and adaptability to moist soils. A classic for the herb garden and apothecary.

Tips From Our Gardeners

"Marshmallow plants are known to self-seed. To prevent unwanted spreading, remove seed heads before they mature."

- Jerry Sawyer, True Leaf Market Writer

Marshmallow Seeds Per Package:

• 1 g - Approximately 300 Seeds
• 1/4 oz - Approximately 2,100 Seeds
• 1 oz - Approximately 8,400 Seeds
• 4 oz - Approximately 33,600 Seeds

Non-GMO Marshmallow seeds are available for Fast Free Shipping on qualifying orders.