78 A GARDEN OF HERBS 



Mallow seeds should be sown in March ; the plants may be 

 increased by dividing the roots in spring and autumn. 



A SALLET OF MALLOWES. Strip off the leaves from the 

 tender stalkes, saving the toppes : let them lye in water 

 and seethe them tender and put them in a Dish over coales, 

 with Butter and Vinegar : let them stand a while : then put 

 in grated Bread and Sugar betweene every lay. A Booke of 

 Cookerie, by Edward Allde, 1588. 



SYRUP OF MARSH MALLOWS. A Decoction is made with 

 the Roots, hearbs, fruits and seeds, in sufficient quantity 

 of water, boyled to foure pints, in the which is clarified and 

 boyled to the height three pound of Sugar ; and the Syrup 

 commeth to three half pence the ounce. The Charitable 

 Physitian, by Philbert Guibert, Physitian Regent in Paris, 

 1639. 



SUCKET OF MALLOW STALKS. To candy or preserve the 

 tender stalks of Mallows, do thus : Take them in the spring, 

 when they are very young and tender; and peel off the 

 strings that are round about the outside, as you do French- 

 beans, and boil them till they are very tender. In the 

 meantime prepare a high Syrup of pure Sugar, and put the 

 boiled Stalks into it, whiles it is boiling hot, but taken from 

 the fire. Let them lie soaking there till the next morning. 

 Then take out the Stalks, and heat the Syrup again, scalding 

 hot, and return the Stalks into it, letting them lie there till 

 next morning; (Note, that the Stalks must never boil in 

 the Syrup). Repeat this six, or eight, or nine times, that is 

 to say till they are sufficiently Imbibed with the Syrup. 

 When they are at this pass, you may either keep them as a 

 wet Sucket in Syrup, or dry them in a Stove upon Papers, 

 turning them continually, in such sort as dried sweet-meats 

 are to be made. I like them best dry, but soft and moist 

 within. In Italy these tender Stalks of Mallows are called 

 Mazzocchi, and they eat them (boiled tender) in Salletts, 

 either hot or cold, with Vinegar and Oyl, or Butter and 



