Full Sun
Easy care
Moderate watering
Tender
13b
USDA zone
18°C
Minimum temperature
Expected size
Height | Spread | |
|---|---|---|
2m | Max | 2m |
1m | Min | 1m |
3 months to reach maturity
Flowering
spring
summer
autumn
winter
This plant has a mild fragrance
More images of White Wild Musk Mallow
White Wild Musk Mallow Overview
This wild edible plant species is a close relative to the widely cultivated Okra species but has a smaller growth habit with miniature Okra flowers. This species can tolerate periods of high levels of water and is a great plant for moist grassland areas.
Common problems with White Wild Musk Mallow
This species has many pests such as aphids, vegetable leafminer and corn earworm. The best method to ensure they don't affect the crop production would be to apply organic pest resistant spray (garlic, chili, tobacco and soap spray) on the fruits and leaves.
White Wild Musk Mallow Companion Plants
Plant with plants that have similar water needs.
How to harvest White Wild Musk Mallow
Harvest the seed pods for culinary used when the pods are no larger that 7 cm. Harvest the seed pods for seed, once the pod has dried up before it has dispersed the seeds. Harvest roots by digging them up at the middle to end of the growing season, wash thoroughly and roast before cooking. Harvest the fresh juicy leaves soon after they emerge. To prepare them: first, wash, and shallow pan fry them in oil with a layer of beer batter.
How to propagate White Wild Musk Mallow
Seed
Soak the seeds overnight to speed up the germination process. Sow 2-3 seeds per hole when the temperature is above 20 degrees Celsius at a depth of 1.5-2.5 cm and space them 45 to 90 cm apart.
Special features of White Wild Musk Mallow
Attracts useful insects
This species attracts these beneficial insects such as: beetles, bees and butterflies.
Pot plant
This species is smaller, but still require a large pot to grow to its maximum height.
Wet sites
This plant can withstand periods of high water levels.
Other uses of White Wild Musk Mallow
Edible
The roots and leaves are eaten. They are pan or oven roasted. The seeds are used to flavour coffee.