Vegetable · Leafy green
Molokhia (Egyptian Spinach)
Corchorus olitoriusA fast-growing, heat-loving green in the jute family, prized across the Middle East, North Africa, and South Asia for its mucilaginous cooked leaves. It shrugs off summer heat that would send cooler-climate greens straight to seed. The one rule: keep the soil consistently warm and moist — cold, wet ground rots the tiny seed before it can sprout.
Sow depth
¼ in
Spacing
6 in · rows 2.5 ft
Sun
Full sun
Germination
10–21 days
Time to harvest
40–60 days
Difficulty
Easy
When to sow molokhia (egyptian spinach)
- Sow from about 3 weeks after your last expected frost until about 10 weeks before the first expected autumn frost.
Sow very shallow — barely cover the tiny seed with soil.Wait until the soil has warmed to at least 18°C, generally three weeks or more after the last frost.Soak seed for several hours in warm water beforehand to speed up germination.
Keep soil consistently moist — the fine seedbed dries out fast in the heat this crop loves.Weed while plants are small; established stands soon shade out competition.Water in the morning where possible so foliage dries before evening, limiting fungal disease.
Pinch young shoots and leaves starting around 40 days for the mildest flavor.Harvest often — regular picking encourages bushier regrowth and delays flowering.Use leaves promptly; older, tougher leaves are better suited to long, slow cooking.
Companion plants
Molokhia grows well alongside other quick, shallow-rooted greens and herbs that share its taste for warm, evenly moist soil.
Watch out for
Aphids — Cluster on tender shoot tips in warm weather. Treat with neem oil or insecticidal soap before colonies spread.Spider mites — Fine webbing and stippled leaves appear in hot, dry spells. Keep plants watered and hose foliage down to knock mites off.