3000 Egyptian Spinach Seeds - Rau Day - AKA. Corchorus Olitorius Molokhia, Ewedu, Saluyot Seeds

• INSTRUCTIONS: Start seeds indoors 6-8 weeks in advance, or plant them directly in the garden soil ( ideal temperature for germination is around 77 °F. ). Before sowing, soak the seeds in hot water for a few seconds. Then, soak them in room temperature water for at least 12 hours. Sow seeds into the soil 1/2" deep, 2" spacing. Once each plant has developed 6 to 7 leaves, you can thin them out to about 15 inches.
• These plants prefer full sun, plenty of water and fertile, well-draining soil ( pH 4.5 to 8.2 ) and organic compost
• Egyptian Spinach is a quick growing annual that produces bountiful tender spinach like greens well into the summer. It has a long history of use in the middle east as a super green known for its high vitamin and mineral content.
• Reaching a height of 5-8 feet in the ground it can be harvest and topped when young for more lateral growth or clear cut when tall and replanted. If grown out to maturity the stalks can be processed to make the fibrous material jute. The plant produces ample naturally green seeds that are unique and eye catching. It is a heat tolerant plant that loves water so make sure to keep it moist and can be kept as a perennial in warm climates but grows best as an annual for more tender new growth.
• Molokhia ( Corchorus olitorius) goes by several names, including Malu Khia, Mulukhiyah, Oakra Leaves, West African Sorrel, Nalta Jute, Salad Mallow, jute mallow, Jews’ mallow, and more commonly, Egyptian spinach.
• Most Egyptian Spinach seedlings will germinate 7 to 14 days after sowing the seeds.
• Egyptian Spinach takes 6 to 7 weeks to grow big enough to begin harvesting the leaves. Only harvest what you need leaving the rest of the plant in the ground to produce future leaves.

Egyptian Spinach Seeds - Molokhia. Heirloom, Non-GMO. Corchorus olitorius. Alt names: Egyptian spinach, mallow, koshta, po krachao, rau day, saluyot, tororo no. 60 days to maturity. Warm season annual. This Middle Eastern super-green, known as 's mallow or Egyptian spinach, has a high vitamin 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, it's one of the most widely eaten vegetables in Egypt. In the Philippines, it is called "saluyot" and is widely grown for the leaves.