 This study investigated the effect of water and chemical extraction methods on the properties of alpherophysinalis L, marshmallow, fibres, revealing that alkali boiling in 5% NaOH solution improved crystallinity index by 14%, while chemically extracted fibres showed 37% higher tensile strength and higher density compared to water extracted fibres, with Fourier transform infrared spectroscopy analysis indicating changes in chemical composition due to chemical extraction. This article was authored by Ahmet Sarkaylin, Sir Hon Cocters, Mita Han Attiga, and others.