Mallow is a general name for several species in the Malva genus, including common mallow (Malva neglecta), high mallow (Malva sylvestris), and little mallow (M. parviflora).
Mallow is a sprawling plant with basal leaves, though it’s rarely seen with only its basal leaves. At a young age, it will send out its lengthy stems, which are light green to purplish, thick, solid, roundish to slightly angled, and finely pubescent (hairy).
Mallow leaves, flowers, and immature fruits are edible and can be eaten raw or cooked. The leaves can be added raw to salads or smoothies or steamed alongside other dark leafy greens such as spinach or kale.
Harvesting mallow leaves, peas, and flowers, while simple, is rather tedious. It takes a while to gain a substantial harvest, so you’ll want to begin the task with patience and time to spare.