What Is Mallow, and How Is It Used?

Mallow is a broad-leaved herbaceous plant with about 1,500 species in the same family. Eight different mallow species grow in Türkiye; the best-known is common mallow, which grows to about 20–30 cm tall. It has round leaves with toothed edges and pink flowers, and is used traditionally and in the cooking of some regions. Here are some notable characteristics and uses of mallow.

Traditional Uses of Mallow
Mallow is said to act as an expectorant and diuretic and to have a calming effect. It is traditionally used to ease coughing, help reduce fever, and provide relief during colds. Traditional uses also include helping stop nosebleeds and relieve congestion. It is described as soothing stomach pain and nausea and supporting regular bowel function. It is also traditionally used for sore throats and gum problems. These claims come from traditional sources; consult a doctor about persistent or serious symptoms. Mallow is usually used as a tea or infusion, and in some regions people also eat the fresh leaves raw. Adding honey or lemon to mallow tea can soften its flavor and make it easier to drink.

Traditional Uses for the Skin
Mallow is said to protect and moisturize the skin and help with under-eye puffiness. These applications generally involve putting the plant's juice or infusion on the skin. The skin should be clean beforehand, and the mixture should be warm, not hot.

How to Make Mallow Tea
To make mallow tea, add two 4 ml measures of chopped flowers, leaves, and stems to 250 ml of cold water. Stir the mixture occasionally and leave it at room temperature for 8–10 hours so the plant infuses into the water. After steeping, strain and heat the mixture before drinking; it is recommended warm or hot rather than cold. The longer it steeps, the darker and stronger the tea becomes. If left too long, it may develop a slightly bitter flavor. Sweetening it with honey can soften the flavor and make it easier to drink.

How to Use Mallow in Cooking
In some regions, mallow leaves are cooked as a vegetable. A common method is to sauté them with onions and olive oil, as you might spinach or Swiss chard. Choose young, fresh leaves because mature leaves become tough and fibrous. You can also drain boiled leaves and mix them with yogurt to make a mezze. In some areas, mallow leaves are cooked with bulgur pilaf, adding a different texture and making the plant easier to eat. Another simple vegetable dish is made by boiling and draining the leaves, briefly sautéing them with onion and garlic, and finishing with olive oil.

How to Gather and Store Mallow
When gathering mallow, choose clean areas where pesticides have not been used; plants collected from polluted areas such as roadsides are not suitable to eat. After harvesting, wash fresh leaves thoroughly, dry them, and refrigerate for a few days. Dried leaves can be kept in a sealed jar for months and used to make tea. Mallow is generally gathered in spring and summer, when the leaves are crisper and less fibrous. Leaves gathered in fall start to toughen and need a slightly longer cooking time.