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Malva neglecta is a species of plant of the family Malvaceae, native to most of the Old World except sub-Saharan Africa. It is an annual growing to 0.6m (2ft). It is known as common mallow in the United States and also as buttonweed, cheeseplant, cheeseweed, dwarf mallow, and roundleaf mallow.[2] This plant is often consumed as a food, with its leaves, stalks and seed all being considered edible.[3][4][5] This is especially true of the seeds, which contain 21% protein and 15.2% fat.[6]
Dwarf mallow is a prostrate, downy, annual herbaceous plant, growing to approximately 60cm. The leaves are alternate with long, strongly channeled petioles (up to 12cm) and narrowly triangular stipules. Each leaf is reniform or with 5–7 shallow lobes, the basal leaves are 3–7cm. The flowers are single-stalked and occur in clusters of 2–5 in the leaf axils. The flower stalks are shorter than the leaf stalks, with the leaves partially obscuring the flowers. The fruits are schizocarps, which split into 10–12 mericarps (nutlets) and are smooth and hairy.[7][8]
Leaves and young seeds can be eaten raw or cooked. Mature seeds can be cooked like rice or grains.[10]
Dwarf Mallow leaves contain Vitamin C and the flowers contain tannin. The plant has 1-Octacosanol[11]Ascorbic (acid)Choline,[11] alkaloid and saponin (general have been found in the plant, it has a certain antioxidant content)[12] It has a high nitrate content, similar to that of arugula.[13][14]
In culinary applications the leaves may be useful in salads, cooked similar to spinach, or for thickening soups. The leaves release a thickening agent similar to okra which is also in the mallow family. The seeds can be eaten raw or cooked and have a nutty flavor.[13] In the past seeds were ground into flour in times of need.[15] The root is ground and used as a meat substitute. In Pakistan it is made into a dish called panirak. In Jewish and Egyptian cooking it is often made into a stew called Mulukhiyah.
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