Wild Mallow

Wild Mallow is versatile. It can be eaten as a vegetable or in soups. The buds and flowers can be used in salads, or it may be used as a herbal infusion.

It is an extremely ancient and useful medicinal herb and vegetable. The whole plant is edible and it was a mainstay of traditional medicine for centuries. When made as a herbal infusion, it is used for its colon cleansing properties and as a weight loss supplement. It is most recommended for irritations of the mouth and throat, as well as for dry, irritating coughs. 

Like its close relative marshmallow (Althea officinalis), mallow leaves and flowers contain high amounts of mucilage.  Mucilage, made up of complex carbohydrates, gives mallow most of its soothing activity, though flavonoids and anthocyanidins may also contribute. In herbal medicine, mallow is classified as a demulcent-a soothing agent that counters irritation and mild inflammation. Both mallow leaf and flower preparations are approved by the German Commission E for relief of sore throats and dry coughs. Mallow is typically used as a tea or gargle for these indications.

Description:

Common mallow has been used traditionally to treat coughs and as a demulcent. Common mallow helps to reduce irritation associated dry cough. Common mallow contains a lot of mucilage forms a protective layer on inflamed mucous membranes. Crushed mallow leaves can be used to treat rashes and burns.

Common mallow contains anti-oxidants, including polyphenols and anthocyanins, which explains its beneficial effect on gastroenteritis. Eating of mallow leaves will ease gut irritations and will give a laxative effect.