Malva parviflora Cheeseweed (Malvaceae)

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Malva parviflora
Cheeseweed
(1 Page of 5)

The Malva parviflora plant species is found in S.W. Europe. A casual in Britain. It is a member of the Malvaceae family. Common gardeners may know the plant as Cheeseweed.

Cultivation | Propagation | General Uses
Medicinal | Edible Uses

Latin Name:  Malva parviflora
Common Name:  Cheeseweed
Family:  Malvaceae
Author:  L.

Known Hazards:  Although we have seen no reports of toxicity for this species, when grown on nitrogen rich soils (and particularly when these are cultivated inorganically), the leaves of some species tend to concentrate high levels of nitrates in their leaves[76]. The leaves are perfectly wholesome at all other times.

Mature Height:  0.5   Mature Width:

Habitat:  Fields and waste land[50].

Edible Uses: Leaves - raw or cooked as a potherb[61, 114, 183]. A mild pleasant flavour, they make a very acceptable alternative to lettuce in salads[K]. Immature seeds - raw or cooked[114, 183]. They are used to make a creamed vegetable soup that resembles pea soup[183]. A few leaves are also added for colouring[183]. The seeds have a pleasant nutty flavour, though they are too small for most people to want to collect in quantity[K].

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Cultivation | Propagation | General Uses
Medicinal | Edible Uses

The information above has been supplied solely via the hard work and dedication of the team at 'Plants for a Future'.
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