green
Foraging Mallow
Mild, slightly mucilaginous leaves; the little round 'cheeses' (fruit) are edible too.
What to do with it
- Add leaves to salads & soups (they thicken)
- Snack on the green 'cheeses'
- Whip the boiled water like meringue
Ways to keep it
- Best fresh
- Dry the leaves for tea
- Freeze blanched
About Mallow
Malva is a genus of herbaceous or woody, annual, biennial, and perennial plants in the family Malvaceae. It is one of several closely related genera in the family to bear the common English name mallow. The genus is widespread throughout the temperate, subtropical and tropical regions of Africa, Asia and Europe. The leaves are alternate, palmately lobed. The flowers are from 0.5–5 cm diameter, with five pink, lilac, purple or white petals.
From Wikipedia.
Tree and plant locations come from Falling Fruit, a volunteer-run map of the urban harvest, used under CC BY-NC-SA 4.0. This project is non-commercial. Locations are crowd-sourced and provided as-is — always confirm a plant's identity and that you're welcome to pick before foraging.
Photos and descriptions from Wikipedia / Wikimedia Commons. Maps © OpenStreetMap contributors. Not affiliated with Falling Fruit, Wikimedia, or OpenStreetMap.