Common Mallow (Malva sylvestris) is everywhere on disturbed soil and path edges.

The leaves are wide and hand-like – if your hand was that of an Martian tiger! They have a deep red dot in the centre. The flowers are blowsy light pink with triangular petals. The triangle theme carries on in the brown, wheel shaped seed head with segments like ‘Trivial Pursuit’ board game wedges!

All parts of Malva sylvestris can be eaten. Admittedly, the flavour of the leaves is rather bland, but they have redeeming qualities. Mallow leaves contain a glutinous substance which coats the walls of the intestine and reduces inflammation. This is ideal in cases of IBS.

I eat the ‘Trivial Pursuit’ wedge shaped seeds later in summer. They are mild but nutty. The flowers make a nice addition to summer drinks and salads.

Without going into too much detail, I had need of this plant’s anti-inflammatory effects, so I made a traditional Lebanese dish…melokhia. Melokhia is a soup made with mallow leaves, local spices and chicken.

In Lebanon the plant used is Jew’s mallow or Jute plant, Corchorus olitorius. Over here, we can use our own mallow family relative, Malva sylvestris. In Britain we also have the Marsh Mallow – yes, the forerunner of today’s squidgy pink and white gelatinous treats. In times past the Marsh mallow roots were dug up and baked in fire to release their sticky sugars.

LEMONY MALLOW MELOKHIA RECIPE

1/2 carrier bag common mallow leaves

2 small onions, sliced

500g chicken breast/thighs

2 cloves of garlic, sliced

2 handfuls cilantro/coriander

1 tsp coriander seeds, crushed

1/2 tsp 7 spice

2 bay leaves

1 tsp cinnamon powder

4 cups water

1.5 lemons, juiced

Salt and pepper to taste

1)Boil, then simmer chicken in the water for 20 minutes. Add bay leaves and salt.

2) Remove chicken from the broth. Leave to one side.

3) Heat 2 tbsp of olive oil in a frying pan and fry the onions, garlic and coriander leaves for 2 minutes til golden.

4)Add chopped mallow leaves to the mix, plus 7 spice, coriander seeds, salt and pepper.

5)Saute until tender.

6) Pour the chicken stock on top (I transferred it to a deeper pan for this bit!!) and cook on medium heat for 30 mins.

7) Reduce heat to a simmer. Shred the chicken and add it in. Add the lemon juice and stir well.

8) Chop the remaining lemon half into small wedges and garnish the soup with them. Cooked for a couple of minutes, the lemon becomes soft and tangy and delicious.

Apologies, I should probably have taken a picture of the soup in a serving bowl with the lemon wedges, but you’ll just have to imagine that bit.

The result is a mild soup with a lemony kick. Personally next time I would put more spices in. (I couldn’t find 7 spice so I used Chinese 5 spice instead!!) Does anyone know what 7 spice is, or if it even exists??

Great served with rice. Hard to carry on a picnic trip to the local naughty wild dip spot however. I should know.