Corchorus Olitorius Egyptian Spinach is a well-loved seasonally-grown vegetable in our area. It's been known as Molokhia/Molokheiya (and several other ways to spell it) as well as salad mallow, Jew's mallow mallow and West African sorrel to name only a few. It is believed that it originated in Egypt well before the time of Christ and has been the staple food of Egypt since the days of the Pharaohs. The Egyptian name molokheiya is a reference to'vegetables for the King' according to Wikipedia, a sick Egyptian King in the year 6000BC , asked for hot soup when he was unwell and after taking the hot soup every day the illness was treated. Cleopatra may have also enjoyed the similar soup. Egyptian Spinach and its numerous close relationships are found throughout Africa, the Middle East, India and various regions of Asia. It will grow in most subtropical and tropical regions throughout the world.
It is grown as an annual. It grows to approximately one meter in height. It bears small yellow flowers, and produces edible seed pods. The edible leaves can also be harvested in a continuous manner. It is very hardy and grows quickly. It is a very close relative to Okra, many of the growing conditions apply, loves the heat, and can withstand dry and wet conditions (not the waterlogged) however it doesn't appreciate the shade.
Large Egyptian spinach plant that is growing in the green house lattice
Are you considering growing one? It grows in any soil type and isn't particular about pH, however always prefers a rich moist soil. It's even able to grow in pots. Making the soil ready is normal. Then, you can plant the seeds where they will grow. The months of spring and autumn are the best times to plant. Egyptian spinach seeds grow faster if bathed in soapy hot water prior to planting. Isabel Shipard suggests soaking for up to 12 hours. Begin picking leaves when the plant is 40cm high. Seeds that mature on plant and fall to ground will lay dormant in the soil until conditions are right and become next year's crop. Egyptian spinach is relatively pest and disease free. The leaves are able to be shared with grasshoppers as well as caterpillars but they are not likely to become infected with red spider mites. BOGI Seeds is currently offering seeds.
The leaf is rich in minerals, vitamins, and protein. The younger leaves are great for sandwiches or salads, while the older leaves can either be dried or cooked. You can use leaves in the same way as spinach. The leaves are utilized in Egypt as a traditional soup, with garlic, coriander, and meat. In other areas it can be cooked into a stew made with cassava, rice, and chicken meat. This vegetable is used in many different ways. The leaves can be dried, زراعة بذور الملوخية and then ground into tea. Once the tea has been prepared, you can keep them in a container so that you can make further stews or soups. It is available in Japan through health food stores as a nutritious and زراعة بذور الملوخية healthy tea. Young seed pods are utilized the same way as okra.
Since the Pharaohs, Egyptian spinach has been promoted for its health benefits. It is a tea that will boost the immune system. Tea made of leaves can aid in the birth process and improve mothers' milk production. It can also be used as to wash eyes that are irritated as well as cuts, rashes and scratches.
Due to their strong, long stalks the Corchorus genus's members can be grown to produce jute. Jute was used throughout many centuries to make coarse yarn, which could later be used as rope as well as as a sacking fabric. The tallest, unbranched stems were ideal to use for this. Stems would be soaked for several days in order that the vegetable matter could begin to decay and the fibres would be easily removed. Then they were washed dried, and then sorted to use. The fibre can also be used to make paper in certain regions. Corchorus olitorius or Egyptian spinach is best utilized as a vegetable for leaf production, while others of its relatives are more suitable to make jute.
