{"id":455,"date":"2026-03-04T14:10:49","date_gmt":"2026-03-04T14:10:49","guid":{"rendered":"https:\/\/knifevoyager.com\/?p=455"},"modified":"2026-03-04T14:10:53","modified_gmt":"2026-03-04T14:10:53","slug":"feeling-mallow-learning-to-recognize-the-common-mallow-plant","status":"publish","type":"post","link":"https:\/\/knifevoyager.com\/?p=455","title":{"rendered":"FEELING MALLOW – Learning to Recognize the Common Mallow Plant \u2014"},"content":{"rendered":"
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FEELING MALLOW<\/b><\/p>\n

Learning to Recognize the Common Mallow Plant<\/b><\/p>\n

(Malva neglecta and M. parviflora)<\/p>\n

By Christopher Nyerges<\/p>\n

(Nyerges has been teaching ethnobotany since 1974.\u00a0 He is the author of \u201cGuide to Wild Foods and Useful Plants,\u201d \u201cForaging Wild Edible Plants of North America,\u201d and other books on the uses of wild plants. He can be reached at www.SchoolofSelf-Reliance.com<\/a>)<\/i><\/p>\n

Because <\/b>of our heavy rains of November and December, wild areas and backyard and alleys are full of tall green floral growth, most of which are widely regarded as weeds and are cut down as fast as the weed-whackers can work.<\/p>\n

But some (though not all) of these wild weeds are great food, as long as we take the time to learn to accurately recognize them.<\/p>\n

One of the conspicuous large weeds currently filling every vacant space is the mallow plant, also known as cheeseweed.<\/p>\n

The round mallow leaves.<\/strong><\/p>\n

\u00a0<\/p>\n

USES:<\/p>\n

Mallow leaves are edible eaten raw, and are commonly used in salads.\u00a0 The leaves are a bit tough though \u00a0chefs have found many ways to bring mallow to the table.\u00a0 In salads, they are chopped fine (think \u201ctaboule\u201d), and they impart a slightly mucilaginous texture. The leaves, with the tough stems removed, \u00a0are regularly cooked and eaten like spinach.\u00a0 They can also be added to soup.<\/p>\n

Experimental chefs have found that the \u00a0large leaves of the mallow can be used as a replacement for grape leaves in the popular Middle Eastern dolma (\u201cgrape leaf\u201d), which is rice and meat rolled into a grape leaf.<\/p>\n

During Covid, when many people were at home experimenting with foods, it was discovered that you can successfully \u00a0sautee the individual leaf, making \u201cmallow chips.\u201d<\/p>\n

As the plant matures, little flat round fruits develop along the stalk.\u00a0 These fruits can be eaten as-is while still green, having a nutty flavor. The green fruits are also popularly pickled, created a sort of wild caper.<\/p>\n

The mature fruits can also be gathered, dried, and then the seeds separated from the chaff and other debris by winnowing the plant through a soft breeze. The seeds can then be simmered in water. They swell up slightly, and they can be seasoned and eaten like rice.<\/p>\n

\"\"<\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 The mallow flower<\/strong><\/p>\n

\u00a0<\/p>\n

NUTRITION<\/p>\n

The tasty mallow plant is also good for you.\u00a0 According to the USDA, 100 grams (\u00bd cup) of the mallow leaf contains 249 milligrams of calcium, 69 milligrams of phosphorus, 2,190 international units of vitamin A, and 35 milligrams of vitamin C. An analysis of the same volume of mallow leaf by Duke and Atchley showed 90 milligrams of calcium, 42 milligrams of phosphorus, 410 milligrams of potassium, and 24 milligrams of vitamin C. This second analysis also revealed 3,315 micrograms of beta carotene.<\/p>\n

MEDICINE\/NUTRITION:<\/p>\n

Herbalist Michael Moore regards mallow as a good \u00a0demulcent and emollient. An infusion of its leaves is used for coughs and to soothe the throat.\u00a0 \u00a0In Mexico, the raw leaves are chewed to alleviate minor sore throats. According to Daniel Moerman (\u201cNative American Ethnobotany\u201d), the leaves were used externally by Native Americans as a poultice on sores and swellings.<\/p>\n

\"\"The round flat fruits of mallow, which give it the name \u201ccheeseweed\u201d<\/strong><\/p>\n

\u00a0<\/p>\n

IDENTIFYING MALLOW<\/p>\n

Mallow leaves\u00a0 are roundish in outline, palmately divided into 7 to 11 shallow lobes, with a margin of small teeth. Where the long leaf stem meets the base of the leaf blade, you will notice a red spot on the upper surface of the leaf. The leaves are alternate and almost hairless.<\/p>\n

The flowers are arranged in close axillary clusters along the branches. The floral parts are five sepals, five rose-colored petals about 1\/8 inch long, numerous stamens, and one pistil. Circular flat fruits develop from the flowers. These \u00bc-inch green fruits split when ripe into up to a dozen nutlets, resembling packaged cheese, thus its common name: cheeseweed.<\/p>\n

WHERE FOUND:<\/p>\n

Mallow has naturalized here from Europe and Asia. It is almost always found around the disturbed soils of urban areas, and tends to be mostly absent from wilderness areas. Look for this plant in vacant lots and waste areas.\u00a0 It can be found from California (where it is common), all the way to the East coast.\u00a0\u00a0Mallow is one of the most common urban wild plants. This spreading and highly branched annual reaches to about three feet tall and is seen as mounds of green in the lots.<\/p>\n

\"\"Ben Herrera examines the leaves of the mallow plant.<\/strong><\/p>\n

\u00a0<\/p>\n

HISTORY<\/p>\n

This plant is related to the marsh mallow (Althea officinalis), the root of which was boiled to yield a slimy juice. This was whipped into a froth and made into am ages-old medicine for sore throats, bronchial troubles, and coughs. Today, marshmallows have no marshmallow root extract, but are made of eggs, sugar, and other ingredients and sold as candy.<\/p>\n

Experiments done by author Euell Gibbons (\u201cStalking the Healthful Herbs\u201d), common mallow root (Malva parviflora) will not yield as thick and slimy a juice when boiled, but the green fruits (and the roots) can be boiled and the water beaten for an inferior but still useful substitute.<\/p>\n

RECIPES:<\/b><\/p>\n

MALLOW -POTATO DISH<\/p>\n

5 C. mallow leaves, torn or cut into bite-size pieces<\/p>\n

2 large boiled potatoes<\/p>\n

\u00bd pint sour cream<\/p>\n

Dill weed<\/p>\n

Boil the potatoes until tender. Steam the mallow until tender. It\u2019s easier to cook them separately because the potatoes will take longer to cook.\u00a0 Dice the potatoes and blend them in a serving dish with the mallow greens.\u00a0 Mix in the sour cream, and top with the dill before serving. Best if served warm. Serves two or three.<\/p>\n