A perennial, growing from 45-90 cm (18 in-3 ft.), it has much-branched erect or trailing stems, with 5-7-lobed leaves, and pink, five-pealed flowers, streaked with darker veins, borne throughout summer.
History and traditions
The common mallow was cultivated by the Romans as a medicinal and culinary herb, the leaves being cooked as a vegetable and seeds added to salads and sauces. By the 16th century it had gained a reputation as a cure-all, commended for its gentle purgative action, a process that was thought to rid the body of disease. But its culinary uses remained paramount, and herbals and household books of the period are full of recipes for cooking the leaves with butter and vinegar, making “sockets” (candy) of the stalks, and, even more imaginatively, cutting and rolling them into balls and passing them off as green peas (Receipt Book of John Nott, 1723). The generic name, Malva, meaning soft, refers to the downy leaves and soothing properties of the plant.
Growth
Grow in well-drained to dry soil, in a sunny position. Propagated by seed sown in the spring or by division of the roots in late autumn or early spring.
Parts used
Leaves, flowers used fresh or dried. Fruits (seed capsules) picked unripe and used fresh.
Uses
Medicinal
Mallow contains a high proportion of an emollient mucilage, reduces inflammation and calms irritated tissues. Infusions are taken internally for coughs, sore throats and bronchitis. The leaves are applied externally as a poultice for skin complaints, eczema and insect bites. It is also an expectorant herb and large doses can have a laxative effect.
Culinary
Young leaves and shoots contain vitamins A, B1 , B2 and C and can be eaten raw in salads or cooked as vegetables. Unripe fruits are sometimes added to salads.
