Common Mallow

(Malva neglecta)

Other Names:
Buttonweed, Cheeseplant, Cheeseweed, Dwarf Mallow and Roundleaf Mallow

Range:


Family:
Malvaceae – Mallow family

Growth Type:
A deep rooted herbaceous perennial which can grow to a height of 1 foot. The stems are trailing.

Height:
Can grow 8 - 24 inches tall, but generally a spreading plant.

Leaves:
The leaves are rounded, toothed, wavy, and slightly lobed. There are typically 5 - 7 lobes on each leaf, making them resemble small green coffee filters, or upside-down umbrellas. The leaves grow alternate and are mucilaginous (slimy) when crushed.

Stem/Trunk:
On older plants, the trailing stems can become quite thick, and long.

Root:
Deep often forked taproot

Flower Season:
Summer through Autumn

Flower Appearance:
Flowers are distinct, regular, funnel shaped, with 5 distinct petals, and 3 - 5 partially united sepals. Often surrounded by several bracts. Flowers can be white to pink or lavender tinged. There are numerous stamens united to form a distinctive column around the pistil.

Seed/Fruit:
The ovary is positioned superior, and is chambered, and is the reason for the common name cheeses, as it resembles a wheel of cheese.

Miscellaneous characteristics:
This unassuming little plant is a powerhouse when it comes to edible and medicinal value. There are over 85 genera in the Malvaceae family, with over 1500 species. Most have the same medicinal and edible properties. Although often considered a weed in the US, other places in the world revere this plant as a delicious and nutritious source of food. This is especially true of the seeds, which contain 21% protein and over 15% fat. All plant parts are mucilaginous (slimy) when crushed between your fingers.

Habitat:
Yards, fields, and waste areas, dry areas

Parts Used:
Entire plant including seedpods (cheeses)

Culinary Uses:
The highly nutritious leaves and flowers can be eaten raw, or used as a cooked vegetable, or in soups. They are also dried and added to smoothies and other drinks. As with Okra, Mallow is a mucilaginous plant which can be used to thicken soups and sauces. Proper cooking practices will mitigate the slimy aspects of the plant. The cheeses are a wonderful snack that can be eaten raw right from the yard.

Energetics
Taste: Sweet
Thermal: Cooling
Humidity: Moistening

Traditional Medicinal Uses:
The leaves, seeds, and flowers of the mallows have a strong affinity for the upper respiratory system, while the roots are soothing and toning to the digestive tract. A wash can be made from the leaves and root of this plant, which is an excellent treatment for sunburn, as well as other minor burns or skin irritations. M. neglecta is been used to soothe irritated mucus membranes. The tea is also used to treat angina, coughs, bronchitis, and stomachaches. Root extracts have been shown to be an effective treatment for tuberculosis. This is one of my favorite demulcent plants. I love to add M. neglecta leaves to Verbascum thapsus. The resulting mixture is highly effective at toning mucus membranes of the sinuses, throat, and lungs. My favorite recipe is to boil 1/3 cup each of dried Mallow and Mullein leaves in 4 cups of water for about 15 minutes. I then pour the mixture through a strainer to remove the plant material, and then give a final strain through a plastic mesh coffee filter to remove the fine Mullein hairs. A cup of this decoction sweetened with sugar or honey is a wonderful remedy for upper respiratory problems, or as a daily treatment for asthma.

Medicinal Actions:
Anti-Inflammatory, Astringent, Demulcent, Emollient, Expectorant, Pectoral, Stomachic