What Is Mallow, and How Can You Eat It?

Mallow is a wild plant with purple flowers that grows spontaneously in fields and along roadsides. Although there are nearly 1,500 species worldwide, about 7–8 grow in Turkey. Mallow can be eaten fresh or dried and is used in traditional cooking in a variety of ways, from olive-oil vegetable dishes to soups. Here is information about its nutritional value, culinary uses, and traditional reputation.

Mallow in the Kitchen
After sorting and washing it, you can use mallow in cooked dishes or as a filling for savory pastries. Mallow leaves become tender when cooked in a pot. They can be used in one-pot dishes or as a borek filling. This information is based on traditional sources and is not a substitute for medical treatment.

How to Gather and Choose Mallow
When gathering fresh mallow, choose leaves that are dark green, firm, and free of spots; discard yellowed or insect-damaged leaves. Do not gather mallow from busy roadsides or from areas that may have been sprayed or look contaminated; wash leaves gathered from a clean site thoroughly with plenty of water before using them. If buying dried mallow, choose an airtight package from an herbal shop. The leaves should be light-colored, dust-free, and have a natural aroma. Avoid dried mallow that is damp or smells moldy.

How to Store Mallow
Fresh mallow leaves can be wrapped in a damp cloth and refrigerated for a few days, like other leafy greens. For longer storage, wash and dry them or freeze them. Frozen leaves can be kept for months for use in soups. Dried mallow stays fresh for a long time in an airtight jar in a cool, dark place. To dry it at home, spread the leaves in a thin layer on a flat surface and leave them in a shaded, well-ventilated place for a few days.

How to Cook with Mallow
Mallow is most often cooked in olive-oil vegetable dishes, much like spinach or Swiss chard. Its mildly neutral flavor pairs easily with other greens. It can also thicken soups and soften their consistency. Boil fresh leaves and serve them with garlic yogurt, or finely chop them and add them to salads. Dried mallow is most often used to make herbal tea by steeping it in boiling water for a few minutes. In some regions, mallow is traditionally cooked with egg or combined with ground meat for meatballs.

How to Make Mallow Tea
Add one 5 ml measure of dried mallow to one 200 ml measure of boiling water and steep for 5–8 minutes. Strain the tea and drink it warm; skipping this step may leave leaf fragments at the bottom that make it unpleasant to drink. You can sweeten the tea with honey. Drink it in moderation, no more than 1 or 2 cups a day. Anyone with a chronic condition or taking medication regularly should consult a doctor before drinking herbal tea. Use the same caution during pregnancy and breastfeeding.