Theremauveit is a perennial herbaceous tuft belonging to the familyMalvaceae, grows up to over one meter, has green palmate leaves with long, serrated petioles. Flowers with 5 petals, with a central wedge in the upper margin, pink-lilac in color, clustered at the axil of the leaves. ThereMauve, malva silvestris L., grows spontaneously in uncultivated fields and can easily be found on the edge of stony roads.
When to harvest Mallow
It blooms from July to August, of themauvenothing is thrown away, in fact the parts used involve flowers, leaves and roots. The flowers are harvested from July to August while the leaves give their best in the months of May - June. The roots should be harvested in autumn.
Chlorogenic acid, caffeic acid, carotene, glucose, pectin, potassium, resin and vitamins A, B, C and E. These are the active ingredients ofmauve which give it a large number ofbeneficial properties:
- Anti-inflammatory properties
- Bechice property
- Calming properties
- Sedative properties
Betweenpropertymost popular of themauve, the most famous is probably the laxative, Cicero himself recalls in one of his epistles how he was forced to remain closed at home due to diarrhea following the ingestion ofmauve. Same nameMauvecomes from the Latinsoften alvum, soften the belly.
ThereMallow in the kitchen
The use of themauveit is very popular in cooking, the still tender leaves can be eaten like spinach and can be added to soups and fillings. An excellent Mallow-based recipe is given bycream of spinach and mallow in the proportion of 250 grams of spinach to 180 grams of mallow. Add a carrot, a potato, half an onion, nutmeg, 25 grams of butter, Parmesan, salt, broth and cream.
How do you proceed?
- Place the spinach, mallow and broth in a pot and add the sliced potato, carrot and onion.
- Bring to a boil and cook over low heat for half an hour.
- Pass everything through a sieve and put back in the pot with salt, nutmeg and butter.
- Wait another 5 minutes to cook and add the parmesan and cream.
- Mix well, serve with croutons.