This plant was long grown as a source of inferior jute, but the younger stalks are also harvested for the oval leaves 1½-3 inches (4-8 cm) long , which have culinary uses. When cooked, Melokhia has the gelatinous or mucilaginous quality of okra, and the flavor is likened to spinach. In Egypt, Melokhia is widely regarded as a pot-herb.
History and mythology
Native to tropical regions, Melokhia is thought to have been first used in Egypt as a fiber plant. From the times of the Pharaohs, the peasants found the young leaves made a pleasant pot-herb, discovering that its gelatinous properties and green color enhanced the appearance and flavor of vegetable, meat, and poultry soups. The plant was grown for its culinary use by the Jews of Aleppo and Syria; another name for it being “Jew’s mallow.” It is also used in India and Jamaica as a spinach substitute.
Cultivation
Plants can be cultivated by sowing seed in a prepared box in early spring. When seedlings are big enough to handle, they should be planted out in prepared ground, well dug, raked, and watered.
Leave 6 in (15 cm) between each seedling. Alternatively, seed can be sown directly into the prepared ground where the plants are to grow, then thinned out later to 6 in (15 cm) apart.
A small application of manure is beneficial occasion¬ ally and it is vital to keep the plants watered in dry weather.
Harvesting and processing
Pick leaves during the spring in the growing season. For drying, place freshly picked, unblemished leaves flat on a wire rack in a cool, dark place where the air can circulate. When crisp-dry, store in airtight containers. Whole, washed leaves may be wrapped in foil sealed at the edges, and deep-frozen for some weeks. Leaves can also be chopped, mixed with a little water and put into ice-cube trays in the freezer. Microwave oven drying is a quick method. Pick the leaves, wash well and pat dry with a paper towel. Turn the oven to full power, and lay whole leaves on two layers of absorbent paper in an ovenproof dish. They should be dry in 4 minutes. Feel them, and if they are not crisp, leave them a little longer, making sure they do not discolor. If you are buying Melokhia, look for the bunches of fresh, leafy stalks in city vegetable markets from late spring. Melokhia is available for about two months in its season. It can be stored in the refrigerator and used while fresh.
Various uses
Culinary
To prepare fresh Melokhia, wash well and strip leaves from stalks. Drain, allow to dry, then chop finely with a sharp knife. About 1 lb (500 g) of fresh leaves are required for soup for 4 to 6 people, and should be added during the last 10-15 minutes of cooking. Or use a quarter of this amount of dried Melokhia, rubbed to a powder and soaked with a little hot water before adding to the soup. The Melokhia should remain suspended in the soup. Flavor with a mixture of chopped garlic fried in a little olive oil with some ground coriander, a little salt, and a pinch of chili powder. Melokhia can also be used as a green vegetable: prepare as for spinach and serve dressed with olive oil and lemon juice.
Medicinal
Melokhia’s contribution to health is an important dietary one. It is an excellent source of magnesium, calcium, iron, vitamin C and vitamin A and it is a moderate source of phosphorus and protein.
