Mallow

~ Mallow ~

Here on the Kapiti Coast, Common Mallow (Malva sylvestris) grows abundantly along the coastline, roadsides, paths and disturbed ground. It’s the tall one with large, rounded green leaves and pretty pink-purple flowers.

Mallow flowers through summer, so I’m looking forward to those beautiful pink flowers appearing as the weather warms.

Then there’s Dwarf Mallow (Malva neglecta), a low growing plant which spreads along the ground, especially in damp places.

And growing deliberately in my garden is Marsh Mallow (Althaea officinalis), which I grow primarily for its medicinal properties.

All three belong to the Malvaceae family, the same family as hibiscus, and all have that wonderful characteristic that makes mallows such useful food and medicine plants: mucilage.

If you’ve ever cooked mallow, you’ll know exactly what I mean.

The leaves become soft and rather slimy when cooked. This mucilaginous quality is actually one of the reasons mallows have been valued for thousands of years.

Mucilage absorbs water and becomes slippery and soothing. Traditionally, mallow has been used to soothe irritated mucous membranes, including the throat and digestive tract, and externally for dry or irritated skin.

The name Malva is thought to come from Greek, meaning soft or soothing, which seems very appropriate for a plant whose traditional use is all about softening and soothing.

The leaves, flowers and immature fruits of mallows are edible.

Malva sylvestris makes an excellent 'pot herb' and I often add the young leaves to soups, stews and frittata. Malva neglecta leaves can be finely sliced and added raw to salads.

The flowers are beautiful scattered through salads or used as an edible decoration when they arrive in summer.

Then there are the little round fruits, sometimes called 'cheeses'. When young and tender, they can be eaten straight from the plant, and believe me they taste just like Edam cheese, or cooked much like peas.

Mallow is also naturally high in mucilage, which means cooked leaves become thick and gooey. This makes them useful as a natural thickener for soups and stews.

Mallow has a history of medicinal use, dating back thousands of years. Ancient Greek and Roman writers recorded its use as both food and medicine.

The mucilage is particularly useful for soothing dry, irritated tissues. Mallow leaf and flower infusions have traditionally been used for sore throats, dry coughs and irritated digestion, while Marsh Mallow is especially valued for its mucilaginous roots.

Mallow has also traditionally been used externally for soothing dry or irritated skin.

And yes, the plant behind the name 'marshmallow' really is Marsh Mallow.

The original marshmallow confection was made using the mucilaginous root of Althaea officinalis. Modern marshmallows are, of course, made quite differently, usually with gelatin or other gelling agents.

To learn more about Foraging for Wild Edible Plants in New Zealand, check out my Foraging Guides / Online Foraging Course & Upcoming Foraging Workshop