A Soft Surprise | Plant Prejudice

Multiplying down the slope

Last month or so, I noticed a new plant growing on the slope just down from the drive. As the weeks passed, it became larger, spreading out. When I walked by, I regarded it with suspicion and distaste; it reminded me of an unprepossessing plant I was familiar with from childhood, that grew by the roadside or in rundown plots. The leaves were very similar, up to about 10cm wide, roundish and scalloped, becoming a somewhat dark green. The new plant only had stems and leaves, but the ones from my childhood recollections had small, unremarkable mauve flowers, overshadowed by large leaves on spindly, sprawling stalks. An untidy plant that grew in unkept places. I remember them being dusty and dirty (growing, as they often did, close to the road) and many had tiny rust coloured spots so I also associated them with being diseased, which added to my feelings of revulsion. Thus, the plant was classified, in my mental files, as plain and abhorrent.

Consequently, it irked me to think it might be growing here, at home. I had not seen it growing anywhere nearby. I did not want it here! It reminded me of arid, abandoned urban lots, not in keeping with the lush bucolic surroundings that had brought me to the mountains. I’d narrow my eyes at it as I passed and planned to scythe it off. It grew larger, sprawling over more ground, and I resolved to resort to the bush-whacker to eliminate the whole patch. One afternoon, I noticed some growing along the Fairy Path and added those to the hit-list too; they all had to be eliminated before they flowered. Originally, I’d thought of waiting until they bloomed to positively identify them, but I didn’t want them spreading any further.

Spreading out and growing quite densely

…

On Sunday 11/11, we went on a guided walk to pick wild mushrooms. After an unstructured introduction to diverse poisonous and edible fungi, saturated with pertinent information that I was unable to effectively retain, we were set loose in the woods for two hours. The three of us filled our baskets with many of the same, sharing an growing feeling that we were picking duds, as there were far too many of the same few types around, that had clearly been ignored by other more savvy people.

In the end, most of mine were eliminated by our guide as inedible or simply not fresh enough. I was, however, pleasantly surprised that a number of them made it through the selection process. Apparently, the russet topped ones that I’d picked so many of are not delicious, but are edible, some specimens being more palatable than others.

A. and I both felt enthused about the idea and experience of mushroom gathering and were unable to resist looking closer to home, to see if there were any identifiable edibles to be found. We resolved to go on more guided expeditions and take some of the fungi growing around home to be identified, also to buy a book on local mushrooms.

…

That night, while we were still fasting, I had been looking up recipes for “Patatas a lo Pobre” and learning how to go about making them. Then, I decided to search online for local edible plants – I don’t remember what prompted me to do so in that moment. I clicked on the first result; a list of ten edible wild plants. As I scrolled down, I registered with some disappointment that the plants were illustrated and not photographed. It would be difficult for me to identify the dandelion leaves from other similar ones, I thought. Then, I saw a very different and distinct leaf. The small mauve flowers were equally recognisable: “Malva”. I registered the somewhat similar looking leaves and name of the “Malva Loca”, or “Hollyhock”. We’d started with a few plants several years ago but subsequently took steps to eliminate all seedlings after they started taking over, big time!

Thus I discovered that the plant on my hit-list is a Malvaceae, which comes from the Greek word meaning “soft” and – is edible! Younger leaves can be eaten raw in a salad and older leaves cooked like spinach; moreover, the flowers and stems can be consumed too!

Salad source growing wild(ly)!

It was after midnight, but suddenly I felt wide awake and opened link after link, searching and soaking up information on this previously maligned plant. Indeed, I found out that it has numerous medicinal applications and that it’s culinary uses extend to being used in soups, as a tortilla (omelette) and as an addition to smoothies, the latter being a good way of consuming older leaves and making use their gelatinous effect.

I read its English name: Mallow – Marsh Mallow – and then I read how the mallow root is the original ingredient for Marshmallows! Only recently A. had refused any more marshmallows,

much though he loves them, because they contain gelatine. Now I find out that this plant, which I have regarded with such disdain, is the mother of the marshmallow! I learned that it was a confection created for its curative effects and held in such esteem in Ancient Egyptian that it was reserved for Gods and Royalty.

Perfect, healthy leaves

…

Tomorrow I will go out to see the Malva / Mallows and inspect them. I feel very thankful that I did not rip them out or decimate them. I will give a few leaves to the hens and see how they like them, but I will pick a bunch of leaves for our consumption, to add to our next salad and smoothie. I’ve made a mental note to add a handful of chopped leaves (at the final 15 minutes of cooking and thereafter another 10 minutes to allow for the mucilage extraction) to our next soup, too.

Small Malva by the compost pile next to the chickens, the first to flower!

The leaves are mineral and vitamin rich and can be sautéed, added to a stir fry with other leafy greens and veggies or chopped up and fried as patties. The seed pods, as well as the flowers, are edible – as indeed are the stems and roots. Malva is known as a “famine food” for good reason, thriving in neglected areas and spreading like the proverbial weeds they are classified as. Apparently, their mild taste makes them an innocuous addition to all sorts of dishes, easily taking on the taste of condiments while packing a surreptitious nutritional punch. One writer professes preferring them to kale – and we love kale! Could this be a free and easily available substitute for some kale an spinach dishes?!

However, as the ancients knew, Malva is more than food, it is medicine. It’s gelatinous qualities help soothe throats and alleviate nettle stings, it can be used as a healing poultice, face mask and a tea. One website summarises its uses to:

“speed wound healing, protect against infection, reduce inflammation, reduce signs of aging, improve respiratory health, optimize digestive functions, improve sleep, and treat headaches.”
[*1]

Lush loveliness!

Another mentions its internal and external uses:

Mallow leaves are demulcent, meaning that they contain mild pain killing properties and form a protective layer over wounds, insect bites and bruises. According to Plants For A Future, the most common way to utilize these healing properties involves making a poultice made from the leaves or flowers. Herbalist Lesley Bremness also suggests infusing the leaves or roots and using the resulting gel-like liquid as a shampoo for damaged hair or as an emollient for dry hands and sunburned skin. The boiled leaves also make a moisturizing, soothing eye mask, Bremness notes.
[*2]

I have made a mental note of its myriad medicinal applications and shall be sure to make use of Malva as and when the need arises, documenting as I experiment. I’ve also read that it makes a fibre that can be woven – though I won’t be taking things that far! The same page mentions that the fruits taste like peanuts, so that is something I will definitely be trying! [*3]

For the moment though, I am grateful for the lesson it teaches me, showing me how something that I have rejected, judged as lowly, ugly, common and displeasing – is actually an incredible gift, all the more amazing for being so ubiquitous.

Another little Malva plant growing by the wall

Thank you, my new-found Ally! I am sorry for having unfairly judged you by your appearance and habitat. I now look forward to communing with you and benefiting from your gifts, inside and out.

… … …

*1 https://www.organicfacts.net/health-benefits/herbs-and-spices/malva-sylvestris.html
*2 https://healthfully.com/491572-what-are-the-health-benefits-of-malva-sylvestris.html
*3 http://www.angelfire.com/journal2/flowers/m.html