Herbs of the Field - Common Mallow

Mallow is found all over the world, but originated in Europe. Mallow is highly nutritious. It contains protein, vitamin C, vitamin A and carotenoids. The fats Mallow’s contain have omega-3 and omega-6 fatty acids. These help reduce incidences of chronic diseases like cancer, diabetes, and heart disease. The edible leaves contain antioxidants and the plant is a good source of fiber.

Medicinally Mallow was once considered a “cure-all.” It has been shown to treat many conditions of the stomach to problems in childbirth. Mallow has been used as a laxative, liver  cleansed, helps with blood poisoning, urinary problems, rheumatism, heartburn, coughs, and cuts. The roots are used more importantly due to their mucilaginous roots. From the roots poultices and ointments are made to treat both internal and external injuries.

Identification:  Flowers are a purplish, pink with a coarse, hairy stem. Leaves are lobed and crinkly much like ivy. Overall height of plant is between 15 inches and 4 feet tall. Uniquely the seeds appear in flat discs which are edible. The Mallow can be found in cultivated land, grasslands, roadsides, scrub areas and wasteland. Mallow prefers moderately moist to dry soils, forming thick carpets of foliage. It has a single taproot and is very hardy, withstanding mowing and weed whacking.

Harvesting:  The plant can be best retrieved March, April, July, August, and September for usage.

Usage: All parts of the plant, the leaves, flowers, roots, and seeds are used for foods. The seeds eaten as a snack similar to cheeses. The leaves can be cooked and eaten similarly to spinach. The blowers and buds can be pickled. Mallow is Anthelmintic, Antibacterial, Anti-inflammatory, Astringent, Demulcent, Diuretic, Laxative, Emollient, and Expectorant. Can be used as a tea, juice or poultices.

Cautions: Avoid if allergic or hypersensitive to the plant species. Use caution as it has shown trends to lower blood sugar levels. Check with doctor if pregnant or nursing.