Common Mallow

Description

Common Mallow (Malva sylvestris) belongs to the Malvaceae family and is native to Europe. It thrives in Roadsides, Uncultivated fields, Gardens, Ruderal environments across regions including Italy, France, Germany, UK, Spain, Portugal.

Botanically, Common Mallow is all parts edible. Mucilaginous leaves soups. Seeds called cheese wheels for shape.. It is also known locally as Marva/Merba.

The edible parts include Leaves, Flowers, Seeds, Roots. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during April, August, July, June, March, May, October and September.

Nutritionally, Common Mallow stands out for its Vitamin K (200.0mg, 167% DV), Vitamin C (30.0mg, 33% DV) and Vitamin A (120.0mg, 13% DV). It also provides 3.0g protein and 3.0g dietary fiber per 100g serving.

In the kitchen, Common Mallow offers a Mild herbaceous sweet flavor profile. Leaves soup raw young flowers tea root dried. Common culinary applications include soup, salad, tea, risotto, mousse. Popular preparations include Mallow soup, Mallow pasta, Toasted seed snack, Seed flour bread.

For storage, dried 6mo Fresh 2d.

Safety note: No toxicity. Antinutrient content is excess mucilages mild laxative. Safe lookalike species include Geranium Erodium. Always verify identification with at least three independent botanical sources before consumption.

Foragers should collect common mallow during Mar, Apr, May, Jun, Jul, Aug, Sep and Oct. Choose young, vibrant parts for optimal flavor and nutrition. Avoid specimens near polluted areas, roadsides, or treated agricultural land.

Field identification relies on recognizing the plant in its natural habitat — typically roadsides, uncultivated fields, gardens, ruderal. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional Europe communities have long valued common mallow as a seasonal wild food. Its reliable growth and nutritional density made it a valuable resource during lean periods and food scarcity.

In contemporary cuisine, common mallow pairs excellently with olive oil, garlic, and citrus. It complements wild herbs, foraged mushrooms, and hearty grains. Experiment with both raw preparations and slow-cooked dishes to appreciate its full range.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses

soup, salad, tea, risotto, mousse

Storage

Dried 6mo Fresh 2d

Recipes

• Mallow soup
• Mallow pasta
• Toasted seed snack
• Seed flour bread
• Seed dressing granola
• Wild winter pesto made from Common Mallow
• Traditional Common Mallow soup
• Common Mallow and potato frittata

Where It Grows