This Page Dedicated to Malvas and Their Relatives
Hibiscus (left) Rose of Sharon (below left) Hollyhocks (lower right) and other malvas have edible flowers. Dry these flowers (see preservation and storage) throughout the season and store them in tightly sealed canning jars. To discover how to use the flowers as food or medicine see next.
|Malva moschada has an edible flower that is sweet and lightly fragrant. Great salad decoration.|
|SPANISH MEDICINE: Malva
sylvestris L. Spanish: malva; Catalan: malva;
Basque: zigi...Family Malvaceae has edible leaves and flowers a chewable
root when strip of its bark. I like to wrap the leaves around food stuffs the same way
grape leaves are used. Par boil the leaves, wrap them around
cooked crab or the like, steam until hot, serve.
Chemistry: Flowers are bland but bioflavonoid (malvina) rich (anthocyanoside malvidina), also contains tannins and mucilage.
Extractions: infusion, fluid extract, maceration (for emollient application to skin). Root (stripped of skin) as a chew.
Uses: The leaves and flower in infusion are anti allergic, they may improve circulation to distal areas of the body. From the 800AD there are documented food uses of this plant in Spain. Medicinally it use predates Dioscorides. This is a plant that belongs in everyone's garden. It is a favorite food of the long lived Hunza people.
This food is soothing to the digestive system an intestinal emollient, mildly laxative and diuretic. Mucilage in the leaves and flowers suggests they would be skin softening in a bath. As effective against coughs due to allergies, bronchitis, colds. Tea and fluid extracts may be anti inflammatory. Folk practitioner's in the Pyrenees use the root stripped of its skin as a chew for babies having difficult teething and with adults having dental difficulties (pain).