This Middle Eastern super-green, known as Jew's mallow or Egyptian spinach, has a high vitamin and mineral content. This “food of kings” dates back to the time of the pharaohs, when an Egyptian king drank it in soup to recover from an illness. Today, it’s one of the most widely eaten vegetables in Egypt. In the Philippines, it is called "saluyot" and is widely grown for the leaves.
- Warm season annual
- Approx. 1100-1300 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
- Maturity: Approx. 60 days
- Planting season: Spring to summer
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Cultivation: Prepare fertile, well-drained soil. Sow seeds in spring/summer after last frost in a warm, sunny location. Or start seeds inside 6 weeks before last frost date (or 8 weeks before expected transplanting date). Transplant when it has 6-7 true leaves. Keep soil moist. Fertilize as needed. When plant reaches 24" tall, pinch back to promote lateral branching and a continuous harvest of young shoots and leaves.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: When cooked, Molokhia has a mucilaginous texture like okra. Use sautéed and as a green in soups. Leaves are dried for tea.