Description :
Growing Egyptian molokheyya is relatively easy. The seeds can be sown directly in the ground in the spring after all chance of frost has passed, or started indoors about 6 weeks before the average last frost. These plants prefer full sun, plenty of water and fertile, well-draining soil.
Mulukhiyah, molokheyya, molokhia or mulukhiyyah (in Arabic: ملوخية, Romanized: mulūkhiyyah) refers to the leaves of Corchorus Olitorius, commonly known in English as denje'c'jute, nalta jute, tossa jute, jute mallow orJew's Mallow. It is used as a vegetable and is popular in Middle East, East Africa, west African and North African countries and is called “Saluyot” in the Philippines. Mulukhiyah is rather bitter, and when boiled, the resulting liquid is a thick, it is often described as "slimy", rather like cooked Okra. Mulukhiyah is generally eaten cooked, not raw, and is most frequently turned into a kind of Soap or Stew , typically bearing the same name as the vegetable in the local language. Traditionally mulukhiyah is cooked with chicken or at least chicken stock for flavor and is served with white rice, accompanied with Lemon or Lime.
The leaves are rich in betacarotene, iron, calcium, Vitamin C and more than 32 vitamins, minerals and trace elements. The plant has a potent antioxidant activity with a significant α-tocopherol equivalent Vitamin E.
Molokhiya Is Also Known As The “King Of Vegetables”. Its Carotene Contents Are 4.6 Times More Than Spinach (Which Popeye Loved) And 19 Times More Than Broccoli. Its Calcium Contents Are 9 Times More Than Spinach And 10 Times More Than Broccoli. Even Vitamins B1 And B2 Are Five Times More Than Spinach Contains. It Also Contains Much More Vitamin E, C, Potassium, Iron, And Fiber Than Any Other Vegetable.