The plant commonly known as mallow belongs to the genus Malva, a widespread member of the Mallow family (Malvaceae), which also includes cotton and hibiscus. Species like Common Mallow (Malva neglecta) are found globally across temperate, subtropical, and tropical regions, growing readily in disturbed soils. This plant prompts a question of perspective, as it is simultaneously seen as a persistent garden pest and a traditional source of food and medicine. While its ability to thrive in lawns makes it a nuisance for many, others value its nutritional and soothing properties.
Identifying Common Mallow and Its Invasive Habits
Common mallow is typically an annual, winter annual, or biennial broadleaf plant. It starts as a basal rosette, featuring rounded, heart-shaped leaves that are palmately veined and have shallow, toothed lobes. These leaves are often covered in short hairs and attached by long stalks.
The small flowers appear from summer into fall, typically white, pale pink, or lavender, sometimes with darker purple veins. A key identifying feature is the fruit: a flattened, smooth, round capsule that breaks into wedge-shaped segments, leading to the common names “cheeseweed” or “cheese plant.” This fruit is the primary means of reproduction, producing seeds that remain viable in the soil for an extended period.
Mallow is classified as an invasive weed due to its tenacious growth habit. It quickly develops a deep, woody taproot, which anchors the plant firmly and makes removal difficult as it matures. This deep root allows it to tolerate poor soil conditions, drought, and low mowing heights, competing aggressively with desirable plants for water and nutrients.
Effective Strategies for Management and Removal
Managing common mallow requires methods focused on disrupting its life cycle and removing the established taproot. Mechanical removal is most effective when the plant is young, ideally before it develops more than four true leaves. At this stage, the taproot is shorter, making it easier to pull the entire plant from the soil to prevent regrowth.
For older, established plants, the woody taproot is difficult to remove intact. This often leads to the crown breaking off and the plant potentially regrowing. Preventing the plant from setting seed is a high-impact control method, as seeds are the source of new infestations. Dispose of any pulled plants that have formed the cheese-like fruit to avoid spreading viable seeds.
Cultural control focuses on maintaining dense, healthy turf or planting beds where mallow cannot thrive. Applying a thick layer of organic mulch (at least three inches deep) suppresses germination by blocking light. Proper turf maintenance, including mowing, watering, and fertilization, helps desired plants outcompete the mallow.
If chemical control is necessary, selective post-emergent broadleaf herbicides containing active ingredients like 2,4-D, dicamba, or triclopyr can be used. Because mallow leaves have a waxy coating and a prostrate growth habit, a surfactant is often recommended to help the herbicide penetrate the leaf surface. Pre-emergent herbicides can also be applied in early spring to inhibit seed germination.
Culinary and Traditional Uses of Mallow
Beyond its role as a weed, common mallow has a long history of use as both a food and a medicinal herb. Nearly all parts of the plant are edible, including the leaves, flowers, and immature seed pods. The young leaves have a mild flavor and can be eaten raw in salads or cooked like spinach.
The small, immature seed pods resemble miniature cheese wheels and have a slightly nutty taste when consumed raw. When cooked, mallow leaves introduce a mucilaginous quality, similar to okra, which naturally thickens soups and stews. This versatile texture has made it a popular wild edible in many cultures.
The high mucilage content is responsible for mallow’s traditional medicinal applications. Historically, mallow has been used as a demulcent to soothe irritated mucous membranes in the digestive and respiratory systems. It has been employed for alleviating dry coughs, sore throats, and digestive discomfort, as the mucilage forms a protective coating. As with any foraged plant, positive identification is essential before consuming mallow.