Traditional Use of Mallow as Food

  • Fresh tender young leaves used in salads.
  • Cooked they go well in egg dishes and can be used like spinach.
  • Try sautéing them as a vegetable.
  • They make a great soup similar to Okra, where they have a thickening effect.
  • Great as a steamed vegetable, also used in fillings for pies etc.
  • Try them in lasagne or on pizza.
  • The youngest, low-fibre roots in autumn or spring need to be dried then powdered before using in bread dough or biscuits etc. Note: It is illegal to dig up roots without landowner’s consent.
  • Flowers can be candied, and flower buds are delicious as a tempura.
  • Dried leaves contain up to 12% mucilage, vitamin C, potassium, and flavonoids.

32 thoughts on “Traditional Use of Mallow as Food”

  1. Thanks! I use its root powdered to obtain marshmallows, following the original ancient recipe… the name comes from Anglosaxon mærsc-mælve, a variety of mallow (actually Alcea rosea, hollyhock). It’s always great reading you, hope you keep on with those videos! 😉

  2. Mallow is one of my very favorite pot herbs! I like to dry the flowers to add to teas for their refreshing emollient effect. They go well with mint, thyme, or lemon verbena as well.

    Martin, if you reduce the size of your page display (under ‘view’) you will find the ‘x’ on the blue box. I had the same thing happen, as I use the zoom on many pages.

  3. Thanks Robin, that was very useful. I assume you refer to Malva sylvestris, would you tell me how I can safely recognise it from the many other mallows, or are they all safe and tasty? 🙂

  4. Many thanks Robin, dug a large young clump of this “weed” out of a customer’s lawn yesterday to transplant into my garden,purely for it’s floral attributes. Thanks to your email I can now explore it’s culinary qualities too.
    Cheers Pete.

  5. I’d like to learn more about malva and ist uses, but as I’m hard of hearing, and not a native speaker, I would so much prefer a written text.

    • PS. I make a wonderful spicey and blue herbal salt by finely chpping the flowers with sea salt. Pretty and tasty in one go.

  6. Thank you for the series which can stir some curiosity about plants growing around you and some practical uses. To differentiate plants of the same family and speak also the universal names by which they are known, I think it would be useful to add the Latin names to their common names.

  7. Being relatively new to foraging, I found these very interesting and informative. I think a few close ups of all the parts of the plants in these would be extremely helpful. I don’t want to confuse them with something else. I really enjoyed these Robin and looking forward to more. Thank you for making them

  8. Great video! Enough facts to entice ones curiosity without getting too in depth too soon and really quiet satisfying to watch with the peaceful piano score. I look forward to the next one!!

  9. Mallow grows wild in our zone 7 at 5000+ feet (1500+ meters) but is a ground cover type of plant. I haven’t seen the taller version you’re showing. But then, I live in the United States. I never thought of mixing them with thyme for a tea, great with spearmint or peppermint. Thanks for the video!

  10. Mallow is the first green cover plant to show in spring and the last to leave end of fall. Mallow is very soothing for the intestines. Blend with water, strain, and use the chlorophyll rich drink as an internal cleanser.

  11. Hello Mother Owl,
    Just to reassure you, the only sound on the above video is music, there is no spoken word. The information is all on the written text on the slides, and most of it is repeated in the text below the video.

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