This study was conducted to determine the effect of ensiling Malva grass (, Malva sylvestris ) (75%) , green barley (15%), urea (5%) and molasses(5.5 - 6%) with 0, 0.2 and 0.5 % probiotic on silage quality and chemical composition, the silage were determined at 40 days of ensiling. Results showed that physical characteristics indicate acceptable physical attributes and rang from good quality to Very good silage. Silage scores however revealed that the best physical attributes were attained at 0.2 and 0.5 % probiotic. additives improved fermentation quality by reducing final pH from 4.80 to 4.50, indicating that the silages mixtures were adequately fermented . Silage without probiotic showed lower (P < 0.05) dry matter losses as compared to 0.2 and 0.5% probiotic,while, organic matter and crude protein content had more (P<0.05) for silage without probiotic than probiotic additives. addition of probiotic produced silages with significantly higher (P < 0.01) in vitro dry matter and organic matter digestibility and metabolizable energy value than without probiotic . Neutral detergent fiber, hemecellulose and lignin decreased (P<0.05) for silages 0.02 and 0.5% probiotic than without probiotic ,no significant defenses for acid detergent fiber and water soluble carbohydrate contents in silage . In conclusion, probiotic used in this study enhanced nutritive value of silage. Ensiling may be applied as a practical approach for long-term preservation of fresh grass.