Mallow (Malva sylvestris) is a common plant in southern England and Wales and can be found along the sides of roads and railways as well as on waste ground. As always, be careful if collecting near a road; we’ve found this plant in particular to take in exhaust fumes that you can taste in the leaves and flowers.
Whilst this recipe is for mallow leaf tempura, you could use the flowers instead as they’re also edible.
- 2 handfuls of mallow leaves and/or ground ivy leaves
- 150g of plain flower
- 1 tbsp of cornflour
- 1 egg
- Cold water
- Vegetable oil
How to make mallow leaf tempura
- Combine all the ingredients, except the leaves, adding the water slowly to make a thin batter.
- Heat the oil until it is very hot
- Dip the leaves in the batter
- Fry in the hot oil until crisp