The sun rose red again this morning and it made me think of everyone in the West living through these wildfires. I’ve been waking up with a sore throat—but thankful for mallow tea to soothe it.
Mallow (Malva neglecta) is a common, weedy herb you’ve probably seen. Leaves are roundish with scalloped margins and a slit at the base, perched on a thin stalk.
Flowers are cup-shaped and pink-striped (top photo), and the green fruits are shaped like cheese wheels—hence its other name, cheeseweed. In Colorado it is most common from low to middle elevations, although a few colonies are flourishing here at my home in Fairplay at 10,000 feet.
You can use all parts—the leaves, stems, flowers, green fruits, and roots—for tea, fresh or dried. I like to give my green plants a trim, including some of the stems. I chop the stems into 2-inch pieces so they’ll fit in the teapot later, then lay everything out in baskets to dry. I tend to gather roots when I’m weeding—then just wash, slice, and dry those for later too.
To make the tea, I use a handful of any and all parts with enough water for a few cups. Simmer gently for 5-10 minutes and strain. The resulting liquid is clear and quite viscous—it does wonders to coat the throat.
Best of health to all of you. Let’s dance rain!
Leave a Reply