Malva verticillata
vegetable mallow
Common names: Chinese mallow, curly mallow
Photo: WayneRay · Public Domain · Source
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Description
The vegetable mallow, botanically Malva verticillata, originates from East Asia and has been cultivated there for centuries as a spinach-like leafy green. It grows quickly as an annual, forming bushy rosettes with large, mild leaves that can be eaten raw in salads or steamed in soups. Its heat tolerance makes it a useful addition to summer gardens when traditional spinach is already harvested. The tender leaves contain mucilage that naturally thickens soups without the need for cream or flour.
Care instructions
Provide the vegetable mallow with a sunny to partially shaded location and loose, fertile soil. Keep the soil consistently moist; dry conditions cause the leaves to become tough and trigger premature flowering. Harvest young leaves continuously from the outer edges, which encourages new growth and delays flowering. Pinching back the shoot tips keeps the plant compact and yields tender leaves for culinary use. Mulching around the plant helps retain soil moisture, especially during hot summer weeks.
Soil & site
Soil pH
Soil type
nutrient-rich, humus-rich, well-drained, lime-loving
Feeding
Medium feeder
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