Soothing the body with mallow

Identifying, eating and healing with mallow (an edible weed!)

I’ve been sick the past few days, and while I rest inside, the world outside blows and bends and threatens to break. The wind has been ferocious. This morning I woke early and went for a walk only to be driven back home by a wind that was actually knocking me off my feet, and rain that was slicing at me sideways. 

What I need is some soothing. And so I look to the soft, rounded shape of the mallow leaves spilling out the edges of the vase I keep on my kitchen bench. 

Mallow is naturalised in Australia, and although some people may classify it as a weed, it’s not nearly as invasive as other species. It grows where ground has been disturbed, but according to Diego Bonetto, it doesn’t cause problems for natural bushland or the agricultural industry. It’s commonly eaten in the Mediterranean, Middle East, Northern Africa and China, and I’m not sure why we haven’t adopted it into our own diets since its flavour is mild and its health benefits many.

Mallow is a friend of the beginner forager, because she’s easy to recognise, doesn’t have any dangerous lookalikes in Aus and tastes mild, like spinach. As with most leafy greens, pick the young leaves if you are going to eat them fresh. You can also cook mallow, and when you do it becomes slimy much like okra. It’s often used to thicken soups and stews because of this.

These mucilaginous properties are what makes mallow so soothing. The plant can help soothe inflammation and irritations in the digestive system, urinary tract and respiratory system. By hydrating the mucous membranes of your body, mallow encourages your body to produce more mucus which provides a soothing effect but also boosts your immune defence. 

Applied as a poultice, the leaves can help soothe and heal skin wounds too. Some sources even say that mallow tea can help you sleep better.

Every part of the mallow plant is edible, though the roots are the most medicinally potent. When the seed heads are still green and young, they’re a nice addition to risottos and curries, and provide a good source of protein, carbohydrates and oils. 

Ways to use mallow at home:

• Steep the leaves in warm water and drink to soothe a sore throat, cough or dry eyes

• Gargle mallow tea for sore throats or mouth infections

• Use mallow leaves as a spinach or kale substitute

• Make an Egyptian-inspired soup Khobiza 

• Keep it simple: mallow with onion and fennel

• Garnish dishes with the flowers

• Snack on the seeds, or fry them up with olive oil and garlic