Mallow Seeds

Mallow, the beloved Egyptian "khobeza," is a leafy green from the Malva family grown for its broad, soft, mildly flavoured leaves. The 5-7-lobed leaves are picked young and tender for salads, while mature leaves are cooked, where their natural mucilage gently thickens soups and stews into a silky, comforting dish. As a cool-season crop it thrives in Egypt's mild winters, giving a long, generous leaf harvest before warm weather arrives.

Planting

Sow seed directly where it is to grow, from autumn through early spring. Cover the seeds to a depth of 0.5-1 cm in moist, well-drained soil that is moderately fertile. Germination usually occurs within about two weeks at around 15-20C, suiting Egyptian winter soil. Choose a sunny, sheltered spot; in hotter Upper Egypt some afternoon shade helps. Space plants roughly 25-60 cm apart, depending on size.

Fertilizing

Mallow grows best in fertile, nutrient-rich ground. A balanced 10-10-10 feed can be applied through the growing season, about every 4-6 weeks. When you are harvesting leaves to eat, avoid overly nitrogen-rich soils and feeding to keep the foliage clean and wholesome.

Care

Keep the soil cool and moist, watering regularly while plants establish and more during leaf production or drought; established plants are fairly drought-tolerant. Thin direct-sown seedlings to the strongest once true leaves appear. Watch for mallow rust, and use crop rotation to help prevent it. Pick young leaves before spring heat toughens them.