Many of the different mallows can be used interchangeably, and often the leaves can be substituted into recipes for spinach and the seeds can even be substituted for capers by quickly pickling them. Before you harvest a "new to you" plant, be absolutely, without a doubt sure about your plant ID before consuming the plant.
Cold Infusion: By using a cold water extraction method, the main component extracted is the mucilaginous polysaccharides which are the demulcent constituents of the herb. If you simmer the root or aerial parts as a decoction, you mostly extract the starches which means the result will be less demulcent.
1 Tbsp of herbs: aerial parts (dried or fresh) and/or roots of your preferred mallow
1 cup of cold water
Honey (optional)
Cover the herb with cold water and refrigerate overnight, in the morning remove the plant parts. This should be kept in the refrigerator for a maximum of 48 hours. Add a small amount of honey for a tastier drink.
Hold the honey and use this as a mouthwash for painful mouth conditions such as canker sores. Or use it as a skin wound wash or poultice for swellings, sprains, blisters, or boils.
Consider using this cold infusion as the water component in making soap or lotions.
Split-End Hair Cream: This comes from the Nerdy Farm Wife with some mild adaptations
2 Tbsp argan oil or jojoba oil or avocado oil
1 Tbsp dried cut/crushed mallow flowers and/or leaves
1 Tbsp dried cut/crushed lavender flowers (optional)
1 Tbso shea butter
1 Tbsp aloe vera gel
2-3 drops of rosemary essential oil
Preservative of choice (follow manufacturer's suggestion for the amount) such as Phytocide Elderberry OS
Infuse the oil of your choice this the herbs. To infuse the oil, place your herbs into a wide-mouth jar, cover the herbs with oil, leaving a little head space at the top, put a lid on the jar, and set it in a place where you will remember to periodically shake the jar. After 3-4 weeks, strain the herbs out.
Using a double boiler (or a makeshift double boiler), insert a smaller jar into the double boiler and gently melt the shea butter within it. Once the butter is melted, add in the infused oil. Stir well and place the mixture into the refrigerator for about 30 minutes so that it can start firming up. Bring it out of the refrigerator, and using a fork, a whisk, or an immersion blender, slowly add the aloe vera, essential oil, and preservative while mixing. Continue mixing until it is creamy. Let it sit for at least five minutes, then mix again until it is thick and creamy.
To use, use a small amount on the ends of your hair as well as at the scalp. Using your fingers, brush the cream into your hair and scalp.
Sinus Congestion and Seasonal Allergy Tincture: This one comes from Healing Harvest Homestead with some mild adaptations
30% dried cut/crushed mullein leaf
30% dried cut/crushed marshmallow leaf or common mallow leaf
10% dried cut/crushed tulsi (holy basil)
10% dried cut/crushed nettle
10% dried cut/crushed plantain leaf
Vodka or Rum
Fill a wide-mouth jar about halfway full with the dried cut/crushed leaves and cover with vodka or rum to leave about 1 inch of head space, shake, and add more alcohol as needed. Let this sit and infuse for 4 to 6 weeks, with periodic shaking. After the infusion is complete, strain out the herbs and store the tincture in an amber glass dropper bottle.
Start using this tincture at least a month before allergy season starts. Add about 1ml of tincture to your water or tea two to three times a day and continue through allergy season, or as needed for sinus congestion. This combination with help strengthen your immune system, calm the allergy response, and promote healing in your lungs and GI tract (bonus!).
Hibiscus Cranberry Sauce:
⅓ Cup dried hibiscus flowers
1 clove
1 cinnamon stick
1 tsp powdered ginger
½ cup orange juice (freshly squeezed preferred)
½ cup water
½ cup honey
12 oz fresh cranberries
1 tsp orange or lemon zest
Make a spiced tea by adding the water, juice, spices, and hibiscus flowers into a medium saucepan and heat over medium heat for 10 minutes. Strain out the solids and put the tea back into the saucepan. Add the cranberries and zest to the saucepan and cook for about 10 minutes or until the cranberries burst and soften. While the sauce is still warm, stir in the honey and allow it to dissolve. Allow to cool and store in the refrigerator.
Khobeizeh: This is an Arabic dish that uses the sauteed leaves of Malva parviflora or Malva neglecta.
4 cups mallow leaves
2 Tbsp ghee or butter
1 onion diced
2-4 cloves of garlic
1/4 cup of parsley
1 tsp paprika
1 tsp cumin
pinch of salt
pinch of cayenne or black pepper
1 lemon, juiced
olives (optional)
Start by removing the leaves from the stems, then wash the leaves very well. Chopped them up.
Saute the diced onion until it becomes soft and translucent, add the spices and stir. Set aside.
In the same pot, over medium heat, add the mallow leaves, parsley, garlic, and a little bit of water, and stir occasionally.
When the leaves start to wilt, mix in the sauteed spiced onion.
Top with olives if desired. Serve warm or at room temperature with a drizzle of olive oil and lemon juice.
Mallow Soup: This comes from Henriette's Herbs with a few alternations
1 large sweet onion, diced
1 large tomato, chopped
2 red/orange bell peppers, chopped
6 stalks of celery, diced
4 carrots, peeled and chopped
3 large sweet potatoes or yams, chopped
3 garlic cloves, finely chopped
ghee or butter to cover the bottom of your soup kettle
6 cups of water
2 Tbsp soy sauce or liquid aminos or bone broth
Salt and black pepper to taste
2 large handfuls of clean mallow leaves
Sauté the onions, adding the other vegetables as the onions start to soften.
Add the garlic to the sautéed vegetables when they are looking golden and start smelling cooked.
Add water, soy sauce, and seasonings; simmer for 15-20 minutes. For a smoother soup, blend the cooked vegetables, along with some of the liquid, and return the blended mass to the pot. Chop the mallow, and add to the pot. Cook an additional 10 minutes. Top with sprigs of parsley and serve with warm buttered bread.
Mallow Potatoes
4-5 cups mallow leaves, washed and cut into bite-sized pieces
2 large potatoes
Sour cream for serving
Salt and pepper to taste
Dill, parsley, or chives (to taste)
Boil the potatoes until softened, strain, and set aside. In another pot, steam the mallow until tender. Mash the potatoes with the mallow greens and salt and pepper. Mix in the sour cream and top with the dill, parsley, or chives before serving. Serve with your favorite protein dish.
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