If you were lucky enough to come along to the wonderful Toby's Harvest Festival at Forde Abbey, you may have joined me and the Candide team in the big demo tepee for my talk on 'How to eat your enemies'.
During the next few weeks, I will be adding snippets of information and recipes for you to try, inspired by my talk.
The leaves are still fresh going into this autumn and are rich in vitamin A and C as well as calcium,magnesium, potassium, iron and selenium
How to use Mallow
- Sautéing the leaves as a vegetable is a great way to add flavour to any dish.
- Fresh tender young leaves can be used in salads.
- Large leaves can be used as a wrap with hot fillings.
- Cooked, they go well in egg dishes and can be used like spinach.
- They're great in lasagne or on pizza.
- Flowers can be candied and flower buds are delicious in tempura batter.
Selenium is known to be a potent antioxidant, capable of relieving oxidative stress and protecting the body from a variety of chronic illnesses, including heart disease and some cancers.
How does it work?
Selenium helps the body to neutralise excess free radicals and protect cells from damage caused by oxidative stress. So Mallow is extremely useful and delicious - what's not to love? Give it a go if you're out foraging this weekend.
Be safe and make sure you know what you're picking. Remember if in doubt leave it out!