#khobiza

Khoubiza

Mauve sauvage

Khobiza, or Malva sylvestris , known as common mallow in English, is one of the more ubiquitous wild plants I’ve come across in Tunisia. Common mallow is known to accompany human settlement, and lives well in cities.

In the early spring, broad leaves of khobiza abound underfoot, and by early April its mauve flowers are everywhere. The word khobiza is the plural of “bread” in Arabic, and the nutrient-rich green has been a staple of lean times throughout the Middle East and North Africa. Most Tunisians I’ve spoken to are familiar with khobiza as an edible green typically served with couscous. 

In addition to being a highly nutritious edible green, khobiza is also excellent medicine and has historically been known as a cure-all. Mallow is highly mucilaginous and therefore an excellent remedy for respiratory troubles including coughs and asthma. Wounds or inflammation of the mucous membrane in the mouth, throat, stomach, and intestines are soothed by the mucilaginous coating the plant creates. Externally, the plant is astringent, anti-bacterial, and anti-inflammatory, so it’s a good treatment for cuts, boils, skin rashes, insect bites, and other skin inflammations or irritations. 

To treat a cough or respiratory trouble, soak fresh or dried leaves in warm – not boiling – water for a few hours before drinking the infusion. 

To make a fresh and delicious meal from khobiza, one can make a salad with the fresh young leaves or sautee the leaves with olive oil, garlic, and lemon juice for a delicious side dish. In Turkish cooking, fresh or cooked spinach or purslane are often served cool and mixed into yogurt, which is one of my favorite ways to prepare greens.

Khobiza is not toxic and has no known contraindications or side effects from ingestion of leaves or flowers. Large doses apparently have laxative effects and can cause diarrhea. When grown in soil that is very high in nitrogen, the plant has a tendency to accumulate nitrates in its leaves, so one should be cautious about where they are harvesting the plant.

Here is an excellent link describing uses of a common North American variety of mallow.

Here is a link describing a common Tunisian preparation of khobiza (in French).

References: 

https://www.herbal-supplement-resource.com/common-mallow.html

Skidmore-Roth, Linda: Mosby’s Handbook of Herbs & Natural Supplements. St. Louis, Mosby 2001.

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