What characteristic related to texture can sometimes make mallow infusions more palatable than a dense root infusion?

Mallow leaves and flowers yield a substance that feels slightly less viscous

When comparing preparations made from mallow leaves/flowers versus a dense root infusion (which often requires prolonged simmering), a noted difference lies in the resulting texture. While both sources share the primary function of delivering mucilage, infusions derived from the leaves and flowers of *Malva sylvestris* can feel slightly less viscous or 'slimy' depending on the exact preparation time and temperature used. This perceived difference in texture can lead some individuals to find the leaf or flower preparation more palatable or easier to consume when addressing internal coating needs, although both preparations ultimately rely on the same gel-forming mechanism.