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Corchorus Olitorius Egyptian Spinach is a very popular summer crop in our region. Molokhia/Molokheiya and many more names. It is believed that it has been first discovered in Egypt before Christ and has been an important staple food since the period of the Pharaohs. Molokheiya, which is an Egyptian term which translates to «vegetable for king» is the Egyptian name of the soup. Wikipedia claims that an ill Egyptian King in the year 6000 BC requested hot soup. He was then healed by drinking hot soup regularly. Cleopatra could have also savored the similar soup. Egyptian Spinach as well as its numerous close connections grow across Africa in the Middle East, India and many regions of Asia. It can be found throughout the subtropical and tropical regions of the globe.
It can be grown as an annual. It grows up to an metre high, it bears tiny yellow flowers and produces edible seeds that are shaped like pods. The edible leaves may also be harvested continuously. It is extremely durable and can grow quickly. It is a relative of okra and can grow in many of the same conditions like okra. It does not need shade.
Large Egyptian spinach plant growing up in the green house lattice
Are you interested in growing one? It can be grown in any soil type and is not particular about pH. However, it always prefers a rich moist soil. Pots are also an option. Preparing the soil is as normal. Then, you can plant the seeds directly to where they will flourish. Spring and autumn are the ideal times to plant. Egyptian spinach seeds sprout better if soaked in hot water before planting for at minimum a few minutes, Isabel Shipard recommends soaking for at least 12 hours. Pick leaves as soon as the plant is around 40 cm high. Seeds that mature on plant and fall to ground will be dormant in the soil until weather is right and become the next crop. Egyptian spinach is fairly pest and disease free. The leaves are able to be shared with grasshoppers as well as caterpillars, but are not likely to become affected by the red spider mites. BOGI Seeds is currently offering seeds.
The leaves are very high in nutrients, protein and minerals. Younger leaves can be eaten raw in salads or sandwiches, and older leaves can be cooked or dried. You can use leaves in the same way as spinach. In Egypt the leaves are served in traditional soups made with garlic, coriander and meat. In other places it is cooked into a stew with rice, cassava, and even chicken meat. There are many recipes available for this plant. The leaves can be dried and then ground to make a tea. Once the tea is ready, you can put them in a container so that you can make further stews or soups. In Japan it is marketed through health food stores as a healthy tea. Young seed pods are used the same way as okra.
The benefits of Egyptian spinach have been marketed from the time of the Pharaohs. It is a tea that can increase the immune system. Tea made from leaves can assist in childbirth and increase mothers’ milk production. It can also be used a wash for sore eyes as well as cuts, rashes and بذور جرجير abrasions.
Many of the species in the genus Corchorus are used as a source of jute as they have large, strong fibres that are found in their stalks. Over the centuries this jute was utilized for making a coarse, slack yarn which was then transformed into ropes and a fine bagging fabric. This was best done with the highest and longest stems. The stems were immersed in vegetable matter for a few days in order to allow the fibres to rot. After that, the fibres could be easily removed, then washed and dried. In some areas where this fibre is found, it can be used to create paper. Corchorus Olitorius, which is also known as Egyptian spinach, is best used to make jute. However, some of its relatives can be used for other uses.