NEBRASKAland Magazine is dedicated to outstanding photography and informative writing with an engaging mix of articles and photos highlighting Nebraska’s outdoor activities, parklands, wildlife, history and people.
Issue link: http://mag.outdoornebraska.gov/i/831879
16 NEBRASKAland • JUNE 2017 Wild Edibles - The Common Mallow By Julie Geiser The common mallow (Malva neglecta) is part of the Malvaceae plant family that includes cotton – not edible, okra, hollyhock and hibiscus. These plants were brought to America by European settlers as a food source and for its medicinal qualities. Mallow has been used for centuries as an anti-inflammatory, diuretic, demulcent, emollient, laxative and an expectorant. The plant is rich in vitamins A and C, calcium, magnesium, potassium, iron and selenium. Identifying the common mallow plant is easy, and it is one to start with for new foragers. Stems of the plant grow from a central point then branch out at the base as it spreads across the ground. The stems originate from a deep, fleshy tap root that makes the plant hard to pull from the ground. The leaves grow alternately from long stalks – or petioles – off the stem and are heart to kidney-shaped, shallowly lobed and have toothed edges. Short hairs are present on the leaf surfaces, margins and petioles. Its fruits are round, flattened capsules that resemble cheese wedges, which gives the plant one of its nicknames: cheese plant. The plant flowers are either single or in clusters of three growing from the leaf axils. They bloom from around May to late autumn and have five petals varying from pale pink, lilac color to white. After flowering, seed pods form near the flowering stem, which allows the mallow to freely reseed. Because of its deep tap root, the mallow plant can grow in many different areas including: lawns, roadsides, crop fields and disturbed areas. Be cautious of mallow plants grown in nitrogen-rich soils such as in gardens or fertilized agricultural fields; the plant tends to concentrate high levels of nitrates in its leaves. The leaves can be eaten in higher quantities when not growing in nitrogen-rich soils. All parts of this plant are edible and contain a mucus-like substance. Leaves and young shoots can be eaten raw in salads as a lettuce substitute or cooked as greens. The leaves have a mild, pleasant flavor. Cooked leaves also create a mucus similar to okra and can be used as a thickener to soups and stews. Dried leaves can be used for tea. When boiled in water, mallow roots form a thick mucus – this liquid can be beaten to make a meringue-like substitute for egg whites. Immature seeds are edible raw or cooked and have a pleasant, nutty flavor. However, they are usually too small to collect in quantity. The fruit and flowers are also edible and can be used in salads or stir fried. However, before eating any plant, make sure to positively identify it and do some research. ■ PHOTO BY JULIE GEISER From root to flower to seed, the common mallow (Malva neglecta) plant is fully edible. Common mallow leaves and flowers can be eaten raw or cooked. Roots may be boiled to form a mucus-like liquid that can substitute egg whites in meringue.