Also Known as: Blue Mallow, Common Mallow, High Mallow, Cheeseweed
Farming Type: NA
Origin: Bulgaria
The common mallow is part of the large family of Malvaceae plants that include cotton, okra and hibiscus. It is an edible plant that has been used for medicinal care as well as food. The fruits are round and have cheese-like wedges which give the common mallow its nickname, cheese plant. Mallow stems are flexible and come from a central point, often lounging on the ground. This wild edible is used as herbal medicine in a variety of ways. It is an anti-inflammatory, diuretic, demulcent, emollient, laxative, and expectorant.
All parts of this plant are edible. The leaves can be added to a salad, the fruit can be a substitute for capers and the flowers can be tossed into a salad. When cooked, the leaves create a mucus very similar to okra and can be used as a thickener to soups and stews. The flavor of the leaves is mild. Dried leaves can be used for tea. Mallow roots release a thick mucus when boiled in water. The thick liquid that is created can be beaten to make a meringue-like substitute for egg whites. Common mallow leaves are rich in vitamins A and C as well as calcium, magnesium, potassium, iron, and selenium.
