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This Middle Eastern super-green, known as Jew's mallow or Egyptian spinach, has a high and mineral content. This food of kings dates back to the time of the pharaohs, when an Egyptian king drank it in soup to recover from an illness. Today, its one of the most widely eaten vegetables in Egypt. In the Philippines, it is called "saluyot" and is widely grown for the leaves.This is one of our favorite vegetables. A that we in the west really need to start growing! It THRIVES in hot humid places, it is an extraordinary green vegetable. Like Okra it has a "viscousness" to it. In Egypt there is a special soup made with ground Mulukhiya powder and lemon and spices, delicious!!. This is a vegetable that is full of s and minerals. It will take heat as long as it gets adequate moisture. Cut the young tender shoots and cook them up, to most North Americans it will be best cooked up with other green vegetables-- it has this viscous (mucilaginous) nature and adding other greens like spinach or collards to the pot diminishes this aspect. It is an important ingredient in hundreds of Middle Eastern and North African recipes. A perfect food ! Molokhia, Malu Khia, Melokheya, Meloukia, Salad Mallow, Jew's mallow, West African sorrel.A very hardy, fast growing annual to 1m. The young leaves used in salad, older leaves and the shoot tips cooked as spinach and are high in protein. It self-sows readily. Sow spring and summer. Suitable for subtropical and tropical areas.

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