or dried melokiyah

ProduceYear-round as a dried and shelf-stable product. Fresh molokhia is typically harvested in late spring through early fall in growing regions.

Rich in vitamins A and C, calcium, and iron, with notable antioxidant content and dietary fiber. The leaves contain compounds with anti-inflammatory properties traditionally valued in Middle Eastern folk medicine.

About

Molokhia (also spelled melokeyah, molokheya, or mloukhia) is the dried leaves of Corchorus olitorius, a leafy green vegetable native to Africa and widely cultivated throughout the Mediterranean, Middle East, and South Asia. The plant belongs to the Malvaceae family and produces elongated, serrated leaves with a slightly mucilaginous texture when cooked. Dried molokhia is prepared by harvesting the tender leaves, drying them, and typically crumbling or grinding them into a coarse powder. The flavor profile is subtle and herbaceous, with earthy undertones and a faintly bitter finish. Fresh molokhia is occasionally available, but the dried form is far more common in international commerce and traditional Middle Eastern and North African kitchens.

Culinary Uses

Dried molokhia is primarily used as a thickening agent and leafy base for soups, particularly the traditional Egyptian molokhia soup (molokhiyya), where it is rehydrated and cooked with garlic, coriander, and broth to create a rich, slightly gelatinous dish. The ingredient is essential in Levantine and Iraqi cuisines, appearing in vegetable stews and rice dishes. Its mucilaginous quality makes it valuable for binding broths and adding nutritional depth to humble one-pot meals. Dried molokhia is also occasionally steeped as a medicinal tea. When preparing, it is typically crushed between the fingers before cooking to release flavor and ensure even hydration.

Forms & Preparations

Dried crumbled leaves — Whole dried leaves broken or crumbled by hand; most common market form retaining leaf structure and requiring gentle rehydration.
Powdered or finely ground — Dried molokhia ground to fine powder; dissolves quickly in hot liquid and creates smooth, homogeneous soups with minimal texture.
Compressed bricks or cakes — Dried leaves pressed into dense blocks for compact storage and shipping; commonly sold in Middle Eastern markets, requiring crumbling before use.
Fresh leaves — Rarely available outside growing regions; tender, vibrant green leaves used immediately in salads or cooked dishes with brighter flavor and different texture than dried.
Frozen molokhia — Less common; fresh leaves blanched and frozen, offering convenience between fresh and dried forms with retention of some color and texture.