Molokhia (Egyptian Spinach)


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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.

Species Corchorus olitorius
Plant Size 5-10 feet

Days to Germinate

10-21 days

Days to Harvest


Germination Rate


Test Date



Country of Origin

United States


Full Sun, Partial Shade

Seeds Packed For



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.

Within-Row Spacing 2 inches, thin to 16 inches
Between-Row Spacing 24-36 inches

Nutrition Facts:

Nutritional values of jute leaves as saluyot (in boiled 100 grams... |  Download Scientific Diagram