Mauritian Mallow is a perennial plant that can reach up to 2 meters in height and has lobed leaves. Medicinal use is softening, very useful against constipation or heartburn. In cooking, it can be cooked like spinach, or eaten raw to decorate salads and give a velvety texture to soups. Successful sowing of Mauritian Mallow Sowing: March-May (average temperature 12-14 C°) under cover. Transplant leaving 50 cm of space in deep, rich soil and mulch. It is possible to sow directly in place in pockets. Flowering: June to October Planting in the vegetable garden Mallow will appreciate well-drained soil and a sunny exposure. Keep 1M2 between each plant so that it can flourish fully. You can install the plants almost all year round except during periods of extreme cold. Growing Mauritanian Mallow We recommend regularly cutting back the tips of the shoots in early spring to limit its very rapid development. Do not hesitate to place a stake next to the plant if your garden is exposed to the wind. It requires little water and can be watered at the base during dry periods. Harvesting Mauritanian Mallow Pick the leaves of the Mallow preferably in the morning and use them in salads or like spinach (braised, in pies). The edible flowers can be used to decorate your dishes, the young fruits can be eaten raw or cooked, or preserved in vinegar.