Molokhia
Corchorus olitorius
Also known asEgyptian spinach · Jute mallow · Mulukhiyah · Melokhia · Saluyot · Nalta jute
Environment
The bounded range this crop tolerates.
Climate and zones
- USDA zones
- 9–13 (winter low around -7°C)
- Frost
- frost sensitive (dies at first frost)
- Season
- warm (summer, frost-sensitive)
Growing systems
Root mass: heavy. Thin-channel systems can't hold this crop.
Growing media
| Medium | pH effect | Retention | Bacterial surface |
|---|---|---|---|
| Expanded clay pebbles (LECA) | neutral / inert | low | high |
| Coco coir (Coconut coir) | slightly acidic | high | moderate |
| Soil-based mix (Potting soil) | varies | high | high |
| Lava rock (Scoria) | neutral / inert | low | very high |
Nutrient demand by stage
NPK ratios are relative weights. EC targets shift through the plant's life.
| Stage | N | P | K | EC (mS/cm) |
|---|---|---|---|---|
| seedling | 1 | 1 | 1 | 0.8 |
| vegetative | 3 | 1 | 2 | 1.8 |
Aquaponics suitability
Compatible
Fish waste provides enough nitrogen for healthy growth. Supplemental potassium, calcium, and iron may still be needed depending on fish stocking density.
Care notes
A warm-weather leafy green for hydroponic systems serving Middle Eastern communities. EC 1.5-2.5 mS/cm. pH 5.5-7.0. Temperature: 25–35°C (tropical; frost-sensitive, growth stalls below 18°C). High light (DLI 16-25 mol/m2/day). Any hydroponic system works, though the plants can grow tall (1–2 m) and may need staking. From seed to first leaf harvest: 6-8 weeks. Harvest by cutting the top 20–30 cm of growing tips, which promotes branching and continuous production. The traditional preparation: strip leaves from stems, chop very finely (or use a mezzaluna), then cook in chicken broth with garlic and ground coriander until thick and slimy. Served over rice with chicken. The leaves can be dried (dehydrate at 40–50°C) and stored for year-round use; dried molokhia is reconstituted in broth when cooking. Fresh molokhia is available at Middle Eastern grocery stores seasonally but dried molokhia is available year-round. For Egyptian and Levantine cooking enthusiasts, fresh molokhia has a brighter, more vibrant flavor than the dried product.