The plant commonly known as cheeseweed is a persistent, low-growing herb found in gardens, lawns, and disturbed areas across many regions. This weed presents a challenge because of its tenacious growth and ability to thrive in poor conditions. Belonging to the mallow family, it quickly forms dense mats of foliage that compete with desirable plants. The plant is recognizable by its distinctive, flat, segmented seed pods, which are the source of its common name.
Identifying Cheeseweed: Physical Traits and Scientific Names
The name “cheeseweed” is primarily applied to two species of the Malva genus: Malva parviflora (little mallow) and Malva neglecta (common mallow). Both species are non-native to North America, typically originating from Europe and the Mediterranean region, and are considered invasive weeds in many states. While they are similar in appearance, Malva parviflora generally has shorter petals that are about the same length as the sepals, and its fruit is often wrinkled. In contrast, Malva neglecta has longer petals and smoother fruit.
Cheeseweed leaves are round to kidney-shaped with five to seven shallow, rounded lobes. These leaves are often crinkled or slightly hairy and attach to the stem via long petioles, forming a low, spreading rosette close to the ground. The small flowers, which can be white, pale pink, or pale lilac, grow in clusters at the leaf axils. The plant establishes a single, deep taproot that becomes woody as it matures, making manual removal increasingly difficult over time.
The most defining characteristic is the fruit, a flattened, disc-shaped structure called a schizocarp, which separates into 10 to 12 one-seeded segments. This structure resembles a miniature wheel of cheese, which is how the plant earned its common name.
Culinary and Traditional Uses
Despite its classification as an aggressive weed, cheeseweed belongs to the mallow family (Malvaceae), which includes edible plants like okra, and has a long history of human use. The entire plant, including the leaves, young shoots, and the immature “cheese” seed pods, is considered edible and can be consumed raw or cooked. The leaves have a mild flavor similar to chard and contain mucilage, a substance that thickens liquids, making them useful in soups or stews.
The plant’s nutritional profile includes a good source of carbohydrates, protein, and amino acids. Historically, mallow has been used in traditional medicine, where its mucilaginous properties were utilized in poultices for wounds and inflammation, or in infusions for digestive and respiratory issues.
A safety consideration when foraging is the plant’s ability to accumulate high levels of nitrates, particularly when grown in heavily fertilized soil. This nitrate accumulation can pose a health risk, especially in older plants, requiring caution if consuming foraged cheeseweed.
Control and Management Strategies
The primary challenge in managing cheeseweed stems from its deep, tough taproot and its ability to produce long-lasting, hard-coated seeds. For small infestations and young plants, mechanical removal is the most direct and effective strategy. It is best to remove the entire taproot before it becomes fully developed and woody, ideally when the plant has four or fewer true leaves or when the soil is moist. If the taproot breaks off, the plant can resprout from the remaining crown tissue, necessitating the use of a tool like a trowel or weed popper to extract the root completely.
Cultural control methods focus on reducing the conditions that favor cheeseweed germination and growth. Since the seeds require light to germinate, applying a thick layer of organic mulch, at least three inches deep, can suppress new seedlings by blocking sunlight. Maintaining a dense, healthy lawn or planting competitive desirable plants also works by creating shade and competing for soil resources. Preventing the plant from setting seed is a long-term strategy, as the seeds can remain viable in the soil for a long period.
When dealing with larger or established infestations, chemical control may be necessary, although cheeseweed is difficult to eradicate. Common non-selective herbicides like glyphosate are often unsatisfactory for controlling Malva parviflora because the plant exhibits a natural tolerance and frequently recovers. For turf and lawns, post-emergent herbicides containing a combination of broadleaf weed ingredients, such as 2,4-D, dicamba, or triclopyr, are generally more effective. Pre-emergent herbicides can also be applied in early spring before the seeds germinate to prevent new seedlings from emerging. The most successful chemical approach often involves using a tank mix of glyphosate combined with a specialty broadleaf herbicide to overcome the plant’s natural tolerance.