Molokhia (Egyptian Spinach)

Molokhia (Corchorus olitorius, ملوخية, Egyptian Spinach, Jute Mallow, Jew's Mallow, Nalta, Rau đay, or Saluyot) is a tropical, leafy green, superfood dating back to ancient Egypt, when Pharaohs drank Molokhia soup to heal from illness. Today, this is the national dish of Egypt. Molokhia is widely used in Arab cuisines and regions across Africa, Middle East, and Asia. The rich, verdant flavor of Molokhia comes sugars in the leaves that act as a natural thickener for soups and stews, similar to cooked okra. Molokhia dishes are served with unique preparations of rice, bread, or cassava, depending on the region. The leaves are rich in more than 32 vitamins and minerals, and have potent antioxidant abilities.

Alternate Spellings: Mulukhiyah, molokheyya, molokhia, mulukhiyyah, mloukhieh, meloukia, moroheiya, or molohiya.

Planting Instructions:

Start seeds indoors 6-8 weeks before last average frost. When seedling grows 6-7 leaves, transplant outdoors in moist, well-draining soil. To direct sow, plant seeds 1/4inch deep in soil after all danger of frost has passed in Spring in at least 70F temperature soil. Optimal growing temperatures are between 60F-85F. When the plant grows 2 feet tall, prune leaves to promote branching. Continually harvest the young shoots and leaves.

Nutrition Facts: