Several years ago I was gifted these stunning tiny seeds with a jade-like color that were nestled neatly in their long slender little seed pods. The Edible Plant Project had been saving and sharing Molokhia and I was excited to try growing and eating this unknown (to me) vegetable. Like most plants, it has many common names: Jew’s mallow, jute mallow, okra leaf plant, Egyptian spinach, saluyot and perhaps more. It’s one and only scientific name is Corchorus olitorius. I have come to love this plant and am just starting to learn about how amazing it is!
Say it with me: “Molo-haya” with a guttural emphasis on the H.
Be still, my heart! These seeds up close are exquisite. Plant and soup photos borrowed from True Love Seeds and My Halal Kitchen (.com)
- The seeds are stunning and full of vigor! Listen, I’ve seen a lot of seeds and many do steal my heart but there is something spectacular about this seed. The color is something I have never seen on any other seed except for maybe a very rare and wild bean. It is blue-ish/jade and the shape is also exquisite, each little seed fitting neatly inside its designated cradle in the seed pod. Although in the Malvaceae family and thus related to okra, cotton, cacao and hibiscus, it’s flowers and seed pods are very different than what we are used to seeing in this family. We’ve also learned that the seeds are long-lived and robust. Five- year old seed kept in moderately good storage conditions has over a 90% germination rate!
- It is heat-loving and easy to grow in the summer! To survive and thrive in our blistering heat we often turn to growing and eating sub tropical and tropical plants that are adapted to the abuse. Molokhia is one of them. We sow our gorgeous little seeds once we know frost is not a threat, and set out the transplants (or you can direct seed) and let them live out their beautiful days in our warmer months. They grow quite quickly and turn into a shrub-shape so don’t plant them too closely! When they get to about 2′ prune them back for more lateral branching.
- It is a very old heirloom, dating back to the time of the Pharaohs in Egypt, where it is believed to have originated. Thank goodness for all the farmers and gardeners since that time who have kept it alive and shared its seeds for this “food of the kings”! Currently it is ubiquitous in the Middle East, but it has spread in popularity and finds itself in many other cultures where they grow and prepare it in their own way.
- It is very nutritious! It contains potassium, calcium and magnesium, and is packed with vitamins A, C, E, and K. The leaves are rich in beta carotene, iron, calcium, vitamin C and more than 32 vitamins, minerals and trace elements. It’s said to aid digestion, improve vision and lower stress, in addition to increasing internal blood flow, which could explain its supposed aphrodisiac effect. The mucilage in the leaves that is exuded when cooked is so wonderful for our own body’s mucilage-loving organs and tissues.
- It can be turned into many scrumptious dishes! Traditional dishes in the Middle East use it in concentrated brothy soup. Raw leaves have a mild and nutty flavor. The internet is your friend here to find traditional soup recipes, braised greens with crispy chicken, feta tarts, leaf tea and more.
I’m sure since we are growing it out for seed this year, we’ll have lots of leaves to play with and Ashely will make something wonderful!
More information on this magical plant!
Video with Pete Kanaris: Seed pod pickles & leafy greens for Florida heat!
Ordinary and Extraordinary: Ancient Green from an Antique Land
Video on The Story of Molokhia and an argument for why his mother cooks better than yours!
If you search scholar.google.com you can find some reputable sources on molokhiya nutrition.
