Malva sylvestris Primley Blue - Mallow

Malva sylvestris 'Primley Blue' is one of the smallest varieties of common mallow. This plant, more biennial than perennial, has a strangely prostrate habit, and tirelessly produces clusters of small, deeply notched flowers, with a delightful mauve colour heavily veined with dark blue-violet. This plant is easy to grow in partial shade or in the sun and provides a magnificent display throughout summer, even in its first year of cultivation. It is hardy, can tolerate almost any soil, and is drought tolerant.

Malva sylvestris, also known as high mallow, is a medicinal plant native to sunny fallow lands and woodlands in Europe, Asia, and North Africa. It belongs to the Malvaceae family, like the marsh mallow (Althaea officinalis) used by pharmacists.

'Primley Blue' is a top-notch horticultural selection. It is a prostrate biennial plant, measuring 30 to 50cm (12 to 20in) in height when flowering and occupying 50 to 60cm (20 to 24in) of ground space. In spring, it quickly forms a clump of large, cordate to rounded leaves, which are slightly lobed and crenate, with a dark, rich green colour. The flowering period is from June to September. The flowers are arranged in well-distributed clusters on sturdy stems, displaying perfect patterns and colour harmony. Against the pale mauve background of their 5-lobed corollas, veins resembling slender flames are drawn, in a dark blue almost indigo shade. The flowering attracts pollinating insects.

'Primley Blue' wood mallow, a classic in cottage gardens, is ideal in natural areas, on large banks. It works well with lavatera, with which it shares a family resemblance. It also pairs well with hybrid mulleins or small thistles (Echinops ritro), Centaurea dealbata, nigellas, and annual poppies.

The common mallow of our countryside is also a food plant. Its young leaves are consumed as a vegetable in Morocco, just like spinach, prepared with lemon juice. It is a delicious dish and useful for promoting intestinal transit. This plant is also known for soothing burns and digestive disorders. In Mediterranean cuisine, it is also used raw in salads. Nowadays, it is used in the preparation of soothing balms.