This extremely frugal dish used a range of leaves found in our garden (mallow, spinach, dock and chard), which were filled (along with some shelled tomatoes frozen from last summer) with rice flavoured with onion, olive oil and garden herbs - fennel weed, parsley and mint.
Mallow leaf parcels give you a taste of what spring has in store - just as they become to fibrous for the grapevine leaves are just starting to sprout.
The Egyptians also use a kind of leaf they call ' molokhiya ', which sounds similar to 'mallow'/'moloha'; both these species are from the same family (the Malvaceae, as is the okra plant), but they are quite different species. The Egyptian mallow is one of most commonly cultivated plants, whereas Greek mallow wild in grate abundance.
©All Rights Reserved/Organically cooked. No part of this blog may be reproduced and/or copied by any means without prior consent from Maria Verivaki.