Sylvestris malva

Use

In 1931, Maud Grieve wrote that the 'use of this species of Mallow has been much superseded by marsh-mallow (Althaea officinalis), which possesses its properties in a superior degree, but it is still a favorite remedy with country people where marsh-mallow is not obtainable.' The flowers were spread on doorways and woven into garlands or chaplets for celebrating May Day. The boiled young leaves are a vegetable eaten in several parts of Europe in the 19th century.

In Morocco, Tunisia and Palestine, Malva leaves are steamed with garlic and tomatoes, and eaten as an appetizer or salad. In Egypt, the leaves are made into a stew-like vegetable dish, especially in winter, known as khobeiza, which is similar to Molokheia.

In traditional medicine, M. sylvestris has been used in herbalism. Mucilage is present in many of the family Malvaceae including M. sylvestris, especially the fruit. The seeds are used internally in a decoction or herbal tea as a demulcent, and the leaves may be used in poultices as an emollient for external applications.

The species has long been used as a natural yellow dye, but dyes of various yellow-green colors can be obtained from the plant and its seeds. A tincture of the flowers can make a sensitive test for alkalis.