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.
Etymology
The word "mallow" is derived from Old English "mealwe", which was imported from Latin "malva", cognate with Ancient Greek μαλάχη (malakhē) meaning "mallow", both perhaps reflecting a Mediterranean term. The Italian linguist Vincenzo Cocco proposed an etymological link to Georgian malokhi, comparing also Hebrew מַלּוּחַ (malúakh) meaning "salty".
In 1859, the colour mauve was named after the French name for this plant.
Uses
Wild Cheeseweed Field, Behbahan
Very easily grown, short-lived perennials are often grown as ornamental plants.
Many species are edible as leaf vegetables and commonly foraged. Known as ebegümeci in Turkish, the leaves are used as a vegetable in Turkey in various forms such as stuffing the leaves with bulgur or rice or using the boiled leaves with seasoning as side dish. Malva verticillata (Chinese: 冬寒菜; pinyin: dōngháncài, Korean: 아욱 auk) is grown on a limited commercial scale in China; when made as a herbal infusion, it is used for its colon cleansing properties and as a weight loss supplement.
In the Levant, Malva nicaeensis leaves and fruit are used as food (e.g., khubeza patties, stuffed mallow, or as a stew), it is especially popular in areas with scarce food such as the Gaza Strip.
In Tunisia, mallow is traditionally consumed in a variety of dishes, typically with couscous.
Mild tasting, young mallow leaves can be a substitute for lettuce, whereas older leaves are better cooked as a leafy green vegetable. The buds and...
