Malva

Several species are widely grown as garden flowers. Very easily grown, short-lived perennials are often grown as ornamental plants.[5]

Many species are edible as leaf vegetables[5] and commonly foraged in the West. Known as ebegümeci in Turkish, it is used as vegetable in Turkey in various forms such as stuffing the leaves with bulgur or rice or using the boiled leaves as side dish. Malva verticillata (Chinese: 冬寒菜; pinyin: dōngháncài, Korean: 아욱 auk) is grown on a limited commercial scale in China; when made as a herbal infusion, it is used for its colon cleansing properties and as a weight loss supplement.

In the Levant, Malva nicaeensis leaves and fruit are used as food (e.g., khubeza patties).

Mild tasting, young mallow leaves can be a substitute for lettuce, whereas older leaves are better cooked as a leafy green vegetable. The buds and flowers can be used in salads. Small fruits that grow on the plants can also be eaten raw.[5]

Bodos of Northeast India cultivate a subspecies of Malva called lapha and use it extensively in their traditional cuisine, although its use is not much known among other people of India except in the northern Indian state of Kashmir where Malva leaves are a highly cherished vegetable dish. It is called "Soachal".

In Catalonia (Spain) they use the leaves to cure the sting or paresthesia of the stinging nettle (Urtica dioica).

Leaves of various species Malva have been used in traditional Austrian medicine internally as tea or externally as baths for treatment of disorders of the skin, gastrointestinal tract and respiratory tract.[6] The leaves can also be chewed to soothe coughs or sore throats.[5]