Abundant in tropical regions, mallows represent several species of edible vegetation lending various nutritional benefits. Depending on the particular species, the leaves, root, seeds, and/or flowers are used. Mallow is in the same family as okra and also contains the same “slimy” or “mucilaginous” property. Did you know that marshmallows originally were made with a type of mallow, the marsh mallow in place of the egg white typically used today?
You can use mallow as you would any other green like spinach or chard. Their flavor is mild, so they can be paired with pretty much anything. They can be found in Asian food markets. Choose leaves that are not wilted or torn. Some versions have a mild peach fuzziness texture that will dissipate after cooking or Blasting.