Mallow-wort

Malope trifida is a stately annual from the Western Mediterranean, belonging to the Malvaceae family. It produces large, funnel-shaped flowers in shades of deep pink, red, and white on upright stems reaching 100 cm tall. It thrives in full sun in fertile, well-drained soil and tolerates light frost, making it well suited to Nordic gardens. Both an impressive border plant and an excellent cut flower.

Growing

Direct sow seeds 1 cm deep into fertile, well-drained soil in a sunny position once soil temperature reaches around 8 °C. Thin or transplant seedlings to 25 cm apart, with rows spaced 50 cm apart. The plant tolerates light frost after germination, so early outdoor sowing is possible. Germination takes 15–25 days.

Care

Water regularly during dry periods, especially while plants are establishing. Feed with a balanced fertiliser once plants are established to support vigorous growth. Deadhead spent blooms promptly to extend the flowering period and encourage more flower production. No staking is typically needed, but plants benefit from shelter from strong winds in exposed positions.

Harvest

Cut stems when flowers are newly opened or in bud for use as cut flowers — stems cut at this stage last longest in a vase. For continued flower production, harvest regularly throughout the long blooming period. The plant self-seeds readily if some flowers are left to set seed, providing future plants.

In the kitchen

The flowers of Malope trifida are edible and can be used as a decorative garnish on salads, desserts, and drinks. The petals add a mild flavour and striking visual effect to dishes. The leaves are also technically edible in the manner of other mallows.

Storing

Cut stems for a vase last 5–7 days in fresh water; re-cut stems and change the water every two days to prolong vase life. Dried flowers can be pressed and kept indefinitely in a dry, dark location. Seeds harvested from dried seed heads store well in a cool, dry, dark place for up to three years.