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Mallow Leaf Powder
Mallow Leaf Powder is a modern British recipe for converting common mallow leaves into a dried powder that can be used as a substitute for West African baobab leaf powder or Caribbean dried sassafras leaves. The full recipe is presented here and I hope you enjoy this classic British dish of: Mallow Leaf Powder.
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Additional Time:
(+drying time)
Makes:
400g powder
Rating: 
Tags : Wild FoodBritish Recipes
Common Mallow leaves are very closely related to Egyptian
melokhia and can be used to thicken soups and stews. In this respect it's very similar in action to West African baobab leaves, Caribbean sassafras and European linden (lime) leaves. Having a mallow bush in my garden this is a result of my experimentation into using native British foods to give my wife a taste of home. This dried mallow leaf powder will act as a thickener for any soup or stew and can be used as a substitute in any African, Cajun or Caribbean recipe using dried leaf powders as a thickener.
Method:
If done in high summer the leaves can be left out to sun-dry every day for about a week. Otherwise place the leaves on a baking tray (well separated) and place in an oven heated to 50°C over night for two or three nights, until completely dry and crumbly.
When the leaves crumble between your fingers they are ready. Pound to a powder in a pestle and mortar then sift the powder through a fine-meshed sieve. The resultant powder can be stored long-term in an air-tight jar. Typically 500g of fresh common mallow leaves will yield 100g of powder, so this recipe will give you about 400g of mallow leaf powder.
