molokhia plant seeds Molokhia Egyptian Spinach – UJAMAA SEEDS

molokhia plant seeds Molokhia Egyptian Spinach – UJAMAA SEEDSCorchorus olitorius Approximately 50 seeds per packet Germination 81% Oct 2025 Packed for 2026. Molokhia, (Corchorus olitorius) also known as Egyptian spinach, Jews mallow, or jute mallow, is a highly nutritious leafy green vegetable widely cultivated in the Middle East, North Africa, and parts of Asia. It has been a staple in Egyptian cuisine for centuries and holds cultural significance in the region. Molokhia is typically used in soups and stews,

Corchorus olitorius

Approximately 50 seeds per packet

Germination 81% Oct 2025 Packed for 2026.

Molokhia, (Corchorus olitorius) also known as Egyptian spinach, Jew’s mallow, or jute mallow, is a highly nutritious leafy green vegetable widely cultivated in the Middle East, North Africa, and parts of Asia. It has been a staple in Egyptian cuisine for centuries and holds cultural significance in the region. Molokhia is typically used in soups and stews, especially in Egyptian and Levantine cuisines. The leaves are finely chopped and cooked with garlic, coriander, and broth, often served with rice and meat such as chicken, pork, lamb, goat, or rabbit.

According to acclaimed food writer Claudia Roden, its lineage can be traced to the pharaohs of Ancient Egypt. The molokhia plant belongs to the same botanical family as okra, malvaceae. Similar to okra, molokhia thickens as it cooks. Once stewed, its leaves take on a silky, almost butter-like, texture that melts in your mouth and a flavor vaguely reminiscent of slow-cooked collard greens.

Characteristics: The plant has long, narrow, oval-shaped leaves with a bright green color. It can grow up to 3-6 feet tall, depending on the variety and growing conditions. The leaves have a slightly slimy texture when cooked, similar to okra, and a mild, earthy taste. It thrives in hot, sunny climates and is drought-tolerant, making it ideal for arid regions. The plant grows quickly, often ready to harvest within 60-90 days.

Nutritional Value: Molokhia is a powerhouse of nutrients, rich in: vitamins: A, C, and E. Also contains the following minerals: calcium, iron, potassium, and magnesium. High in fiber that aids digestion along with antioxidants that support immune health and combats inflammation. 

Growing Tips: Prepare the seeds by soaking them in warm water for 8-10 hours before planting to improve germination. Sow seeds about 1/4 inch (6 mm) deep, spacing them 6-8 inches apart in rows. Plant Molokhia seeds in late spring or early summer when the soil has warmed to at least 70°F (21°C). Prefers well-draining, fertile soil with a neutral to slightly acidic pH (6.0-7.5). Requires full sun for optimal growth. Choose a sunny spot with good air circulation.

Water moderately, ensuring the soil is consistently moist but not waterlogged. Thin seedlings to about 12 inches apart when they are 2-3 inches tall to allow room for growth. Use a balanced fertilizer (e.g., 10-10-10) every 3-4 weeks or enrich the soil with compost before planting. Keep an eye out for aphids and leaf miners. Use neem oil or insecticidal soap if needed.

Harvesting: Begin harvesting when the plant is 12-18 inches tall. Pick the tender, young leaves for the best flavor. Pick the young leaves regularly to encourage continuous growth and prevent the plant from becoming woody. Harvest leaves frequently to encourage bushy growth and prevent flowering. Pinch off the top leaves or cut entire branches. The plant will regrow quickly if well-maintained.

MOLOKHIA RECIPES

Classic Egyptian Molokhia Soup

Ingredients:

• 2 cups fresh Molokhia leaves (chopped finely)
• 4 cups chicken or vegetable broth
• 4 cloves garlic (minced)
• 1 tablespoon ground coriander
• 1-2 tablespoons olive oil or butter
• Salt and black pepper to taste
• Optional: Cooked rice and chicken or rabbit (for serving)

Instructions:

1. Prepare Broth: Heat the broth in a pot and bring it to a gentle simmer.
2. Cook Garlic: In a separate pan, heat olive oil or butter. Add minced garlic and coriander, sautéing until fragrant.
3. Combine: Stir the garlic mixture into the simmering broth.
4. Add Molokhia: Stir in the chopped Molokhia leaves and cook for 5-7 minutes. Do not overcook to preserve its vibrant green color and nutritional value.
5. Serve: Pour the soup over rice and serve with chicken, pork, lamb, or rabbit on the side.

Molokhia Smoothie (Modern Twist)

This smoothie incorporates fresh Molokhia for a nutrient-packed drink.

Ingredients:

• 1 cup fresh Molokhia leaves
• 1 banana
• 1/2 cup Greek yogurt
• 1 cup orange juice
• 1 tablespoon honey (optional)

Instructions:

1. Blend all ingredients until smooth.
2. Serve immediately for a refreshing, healthful boost.

GREENS GROWING GUIDE