Marshmallow root vs liquorice root
Two roots that both give a confection its name and neither of which is in the modern version. One contributes texture and no flavour; the other contributes flavour and dominates.
botanical
What is being compared
Point by point
| Aspect | Marshmallow root | Liquorice root |
|---|---|---|
| What it contributes | Texture. Almost tasteless and remarkably slippery in the mouth. | Flavour. Sweet, anise-adjacent, and impossible to hide in a blend. |
| The confection | Made from the root’s mucilage until gelatine replaced it around the 1850s. | Liquorice sweets are usually flavoured with anise oil rather than with the root. |
| Preparation | Cold infusion extracts far more of the mucilage than hot water does. | Simmered, like every other root here. |
| Where it grows | European and western Asian salt marshes and damp ground. | The Middle East, southern Europe and China, cultivated at scale. |
| In a blend | Invisible in flavour terms and present for body. | The loudest voice in almost any blend it is put into. |
The short answer
Marshmallow root is the one to reach for if a blend feels thin; liquorice is the one to be careful with. They are not alternatives in any respect.
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