CF, DF, EF, FF, GF, GRF, MF, NUTF, SALF, SOYF, SUF, YF
Place Mallow leaves on a serving platter. Add 1 TSP spread to a leaf. Using your fingers, work the pate into a circle in the center of the leaf. Add an edible flower on top of the spread and push the flower gently to stay. Repeat with rest of ingredients. Recipe amount depends on how many leaves and hors d'oeuvres you wish to make.
This is an easy recipe to put together that makes quite the presentation!
Common Mallow can be found growing in the wild while Malva zebrina is a variety that can be purchased from garden nurseries.
Mallow is easy to grow in the garden or in a pot, self-seeds readily, and will come back year after year. Each plant yields several edible leaves and flowers.
As an alternative, you could try using Hosta leaves (any variety) or grape leaves. The leaves are much larger, so more spread could be used. You could use them raw or steam slightly to make them more pliable. Use paper towels to remove any excess water after steaming. Then proceed with the recipe by adding spread to the center and an edible flower as decoration.
The taste of Mallow leaves is mild, like romaine lettuce, therefore the it is the pate that gives taste to this recipe. In this case it is dill, but you can certainly use another thick spread (such as hummus) to vary the taste.
Wild Edible Recipes.
From Forest, Field & Garden to Your Happy, Healthy Belly!
Labels Used in Recipes:
CF- Corn Free
DF- Dairy Free
EF- Egg Free
FF- Fat Free
GF- Gluten Free
GRF- GRain Free
MF- Meat Free
NUTF- NUT Free
SALF- SALt Free
SOYF- SOY Free
SUF- SUgar Free
YF- Yeast Free
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