What to do after the harvest
- Rinse and they can be used directly, or refrigerated a few days.
- To store: rinse and spread out until fully dry.
- To freeze: rinse, pat dry and pile the leaves. Press into a jar (much like vine leaves) and freeze.
- Nibble as trail snacks, add to a salad or pickle like capers.
A few recipes:
- Tea for soothing a sore throat or dry cough: Gently simmer about 3t dried leaves or flowers in 1C water for 10 minutes. Strain and drink. Alternatively, soak plant parts in lukewarm water for a few hours before drinking. Combine with ginger to maximise mucus-clearing properties.This tea is also used for inflammations of the digestive, urinary or respiratory systems.
- Tender young mallow leaves can be used in salad like lettuce. Older leaves can be added to smoothies (a great way to consume it if you don’t like the taste), cooked like greens, added to soups as a thickener (or an alternative to seaweed). Melokhia, a hearty stew that is a classic in Egypt and Lebanon, can be made with mallow – recipe soon!
- Quick sauté: Sauté chopped garlic and onion in butter. Add sliced mallow leaves, season and fry till wilted. Use as you would use any greens.
- Khobbeizeh bi Zeit (Sautéed Mallow)
- Consumed directly or as tea, mallow can balance and relieve an acid stomach by increasing alkalinity.
- Crush mallow leaves to relieve nettle stings: they have mild pain-killing qualities..
- To make a poultice to heal wounds, bruises, insect bites or burns: Soak 2T of the dried leaves in 2C water overnight. Strain, soak a cloth in the gelatinous solution and apply to the skin. If you have access to fresh leaves, they can be crushed and applied directly.