Common Mallow Leaves (Malva Sylvestris) – Herb
This plant with eye-catching purple flowers can be seen decorating the meadows and forest edges of north Africa, Asia and Europe, while the leaves are a part of many a medicine cabinet. Try brewing common mallow to support the normal function of your pharynx and airways as well as healthy digestion.
Shipping methods
| Nizozemská pošta HD - zásilkovna | Delivered by 16. 10. | 1,00 € |
|---|---|---|
 DHL |
Delivered by 16. 10. | 4,90 € |
Ingredients
100 % Mallow leavesBrew & Taste
Mallow brew has a beautiful honey notes and the flavor has a nice sweetness with an underlying grassy tone.
Origins
Common mallow (Malva sylvestris) is a perennial plant native to the eastern Mediterranean. However, it has gradually spread to other continents.
Mallow is about 150cm tall herb which catches the eye with its beautifully colored flowers and relatively large palmate leaves. If grown in large quantities, it can look remotely like the famous lavender fields of Provence in France.
The harvesting usually takes place in early spring or during the summer. Mallow leaves are very popular for their delicious taste, among other. Fresh, they can be steamed like spinach, while dried leaves are often added to food as a spice and their aroma can be confused with oregano.
Dried leaves have other uses. Most often, they are used to make a decoction that pleasantly surprises with its refreshing sweetness accentuated by herbal notes. However, this infusion is also great for external use. For example, it is recommended to regularly add 1-2 teaspoons to a bath. Macerated mallow leaves are excellent, or you can make them into a homemade syrup (with a few drops of rum if you're of drinking age). Whichever option you choose, you'll be supporting your health, and enjoying a wonderful treat.
Benefits of ingredients:
Herb packaging preview
We pack our herbs in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. Thanks to the hermetic seal, the herbs are protected against humidity, light and foreign odors, all of which could noticeably affect the quality of the brew and the herb itself.
Preparation
100 °C
|
10-15 minutes
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2 teaspoons for 250 ml
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Instructions for preparation
Pour 250ml of boiled water (100°C) per 2 teaspoons of tea.
When brewing in a teapot add 1-2 extra teaspoons.
Covered, let steep for 15 minutes, then remove the strainer.
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