Molokhia organic
identification
description
Organic Molokhia ( Corchorus olitorius ) from the seed company Gaia, a superfood with ancient roots
Also called potager corette or Jewish mallow , molokhia is an ancient and precious plant, consumed since Pharaonic Egypt where it was nicknamed "the food of kings" . Very popular in the Middle East, Africa and Asia , it is today recognized as a superfood , rich in antioxidants, vitamins A, C and E, iron, calcium and fiber .
Its tender leaves , once cooked, develop a slightly mucilaginous texture , similar to that of okra. This characteristic makes it an essential ingredient in traditional soups and stews , particularly in Lebanon, Egypt, West Africa and Japan . Its green and slightly earthy flavor , enhanced by garlic and coriander, enhances dishes based on rice, chicken, lamb or fish .
Did you know?
Beyond its culinary uses, molokhia is renowned for its medicinal properties . Rich in anti-inflammatory and anti-cancer compounds , it is often compared to kale for its nutritional density. It is also known to aid digestion and strengthen the immune system .
In some cultures, it is used as a herbal tea to relieve fatigue and revitalize the body .
Spread: Bushy habit and dense foliage
Plant height: 60 to 120 cm
Quantity per pack: ± 300 seeds
Companion plants: Brassicaceae, beans, peas, strawberries, onions
Enemy plants: Potato, pumpkin, squash, corn
Cultivation method
Molokhia thrives in warm climates , with full sunlight and well-drained soil rich in organic matter .
- Sow indoors 4 to 6 weeks before the last frost , or directly outdoors in late spring when temperatures are above 25°C .
- Sow 6mm (1/4") deep , spacing plants 40-45cm (15-18") apart and rows 45-60cm (18-24") apart .
- Germination in 7 to 14 days , at an optimum temperature of 27°C .
- Moderate watering , the plant tolerates drought well once established.
- Cut the leaves regularly , which stimulates production and prevents flowering too early.
Harvesting and conservation
- Harvest young leaves as early as 60 days after sowing for a milder flavor and tender texture.
- Store fresh leaves in a plastic bag in the refrigerator , where they will keep for up to 3 days .
- For longer storage , dry the leaves and then grind them into powder for use throughout the year.
Ideas for use in the kitchen
- Make Egyptian-style molokhia soup , flavored with garlic and coriander, served with rice and chicken or lamb.
- Add it to African stews and soups , where it naturally thickens the broth.
- Add it to Asian stir-fries for a nutritious plant-based twist.
- Mix it into omelettes or vegetable pancakes , where it adds flavor and softness.
- Turn it into a green smoothie for a nutritional boost.
