Description
Melokhiya (Corchorus olitorius), also known as Egyptian spinach or jute mallow. Typically grown as an annual in most climates, but in warm tropical and subtropical regions (USDA zones 9-11), it may act as a short-lived perennial, resprouting from the base if not exposed to frost. Melokhiya has been cultivated for centuries, with its origins traced back to Ancient Egypt. It was considered a super food of the pharaohs and is still popular in Egyptian cuisine today.
Melokhiya is a leafy green vegetable widely used in Middle Eastern, North African, and some Asian cuisines. It has a mucilaginous (slightly slimy) texture when cooked, similar to okra, and is often used in soups and stews. Melokhiya is highly nutritious and packed with vitamins A, C, E, and K, and essential minerals like iron, calcium, and magnesium. Melokhiya supports immune health, digestion, and overall wellness.
Melokhiya is relatively easy to grow and thrives in warm climates. Prefers warm temperatures (above 70°F); grows well in USDA zones 8-11 in well-draining, nutrient-rich soil with a slightly acidic to neutral pH (6.0-7.5). Full sun (at least 6 hours daily). Keep soil moist but not waterlogged; it is drought-tolerant once established. Leaves can be harvested in about 6-8 weeks. Regular picking encourages new growth. Melokhiya can be dried and stored for long-term use while retaining much of its flavor and nutritional value. In fact, dried melokhiya is a common pantry staple in many Middle Eastern and North African households.
