Mallow leaves, broad and velvety, are used fresh or dried in various rustic recipes across the Mediterranean. They are commonly added to thick soups, stews, or vegetable fillings, where they develop a soft, spinach-like consistency. In Greek and Middle Eastern cuisines, they are sometimes stuffed with rice, herbs, and spices, much like dolmas. Their mild flavor makes them a great base for vegetarian dishes or herbal blends. A curious fact: in some rural villages, dried mallow leaves were hung in kitchens to repel insects or used as a symbol of hospitality, since the plant grows freely along roads and garden edges, making it easily available to everyone.