Cheeseweed, encompassing species like Malva neglecta (common mallow) and Malva parviflora (little mallow), is a common and resilient plant. It is frequently found in gardens, lawns, and disturbed areas, known for its distinctive, disc-shaped fruit. This plant has become widespread, adapting readily to various conditions.
Identifying Cheeseweed
Common names for cheeseweed include common mallow, dwarf mallow, round-leaved mallow, and little mallow. The primary scientific names are Malva neglecta and Malva parviflora.
The leaves are a key identifier, typically round to kidney-shaped with shallow lobes and a crinkled appearance. They feature palmate venation, with veins radiating from the center, and are often covered with short hairs. Flowers are small, usually appearing in clusters in the leaf axils, ranging in color from white to pale pink or lavender, each having five petals that may show darker veins or notched tips.
The most distinctive feature is the fruit, which resembles a small, flattened wheel of cheese, giving the plant its common name. These disc-shaped fruits are segmented, typically splitting into 10 to 12 wedge-shaped sections, each containing a single seed. The fruits transition from green to brown as they mature. Cheeseweed generally exhibits a low-growing, spreading habit, though some varieties can be more upright, and it develops a deep, resilient taproot.
Why Cheeseweed is a Common Problem
Cheeseweed exhibits a rapid growth rate and produces a large number of seeds, contributing to its widespread establishment. Its tough seed coat allows for low germination each year but ensures long-term viability, with seeds remaining dormant in the soil for many years or even decades, making eradication challenging.
A significant challenge is its deep, resilient taproot. This taproot becomes woody as the plant matures, making manual removal difficult, especially in dry, compacted soils. If the entire taproot is not removed, the plant can resprout, further contributing to its persistence.
Cheeseweed thrives in various environments, including disturbed soils, gardens, lawns, and agricultural fields, showcasing high adaptability. It tolerates diverse soil types and environmental conditions, including low mowing heights and dry conditions. The plant competes aggressively with desired plants for water, nutrients, and sunlight, leading to reduced vigor and yields in crops and ornamentals. Dense populations can create a barrier close to the ground, blocking light from other vegetation.
Effective Cheeseweed Control Strategies
Maintaining healthy, dense plant cover, such as a thick lawn or garden beds, can suppress cheeseweed growth by reducing bare soil. Applying a layer of organic mulch, at least 3 inches thick, can block sunlight and hinder seedling emergence.
For existing plants, manual removal is effective for young plants with less developed taproots. Hand-pulling works best when the soil is moist. For mature plants, using a hoe or shovel to cut the taproot below the soil surface is often necessary.
Cultural control practices also help manage cheeseweed. Proper watering techniques and regular garden hygiene, including prompt removal of emerging plants, help prevent them from setting seed.
Chemical control can be considered for persistent infestations. Pre-emergent herbicides prevent new growth by stopping seed germination. Post-emergent herbicides are used on actively growing plants. Selective herbicides containing active ingredients like 2,4-D, dicamba, or triclopyr target broadleaf weeds like cheeseweed without harming most grasses. Non-selective herbicides, such as glyphosate, can be used for spot treatments in areas where no other vegetation is desired. Always read and strictly follow all product label instructions for application rates, timing, and safety precautions when using any herbicide.
Edible and Other Uses of Cheeseweed
Various parts of cheeseweed are edible and have been consumed for centuries. Young leaves and shoots can be eaten raw in salads or cooked like spinach, offering a mild, pleasant flavor. Older leaves are suitable for cooking in dishes like soups or stews, where their mucilaginous quality can help thicken consistency.
The immature fruits, or “cheeses,” are also edible raw. They have a nutty flavor, although their small size can make collecting them in quantity somewhat tedious. Roots have traditional uses, sometimes boiled as a thickening agent.
Cheeseweed is noted for its nutritional content, providing vitamins (A, B, C, E), minerals (calcium, magnesium, zinc, selenium, potassium), and dietary fiber. It also contains antioxidants like polyphenols and flavonoids. Historically, it has been used in traditional medicine, particularly for its mucilage content, which has soothing properties. This mucilage has been traditionally applied topically to soothe skin irritations and internally to relieve issues like sore throats or digestive discomfort. The plant has also served as forage for livestock.