Giant of Bertoua Molokhia in a wood box on a white background.
Close-up view of Giant of Bertoua Molokhia leaves on a light background.
Shiny green Giant of Bertoua Molokhia leaves arranged in wooden box on light background.
Giant of Bertoua Molokhia plants growing in the greenhouse at Baker Creek.
A yellow bloom from the Giant of Bertoua Molokhia plant growing in the greenhouse at Baker Creek.
Giant of Bertoua Molokhia in a wood box on a white background.
Close-up view of Giant of Bertoua Molokhia leaves on a light background.
Shiny green Giant of Bertoua Molokhia leaves arranged in wooden box on light background.
Giant of Bertoua Molokhia plants growing in the greenhouse at Baker Creek.
A yellow bloom from the Giant of Bertoua Molokhia plant growing in the greenhouse at Baker Creek.

Molokhia Seeds,
Giant of Bertoua

44 Reviews#HB345 · 30 seeds
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Description

(Corchorus olitorius). Molokhia, once known as Jew’s Mallow, is a widely cultivated, delicious green grown throughout the Middle East and Africa. Most forms are relatively modest in size, reaching about three feet tall. Not this variety! Giant of Bertoua comes from Bertoua, Cameroon. It is a well-known cultivar with long, large leaves, and the plants can easily reach 10 feet in height. The big, tender leaves can be eaten fresh, added to salads, or made into a myriad of cooked dishes. Dried leaves are also readily transformed into soups and side dishes. This delicious, extremely nutritious green has a reputation for helping digestion because of its viscous character.

Plant Details

Botanical Name
Corchorus olitorius
Life Cycle
Annual
Sun Requirement
Full sun
Days to Germinate
14–21
Days to Maturity
50–60
Planting Depth
¼ in.
Plant Spacing
12–24 in.
Ideal Temperature
80–95°F
Frost Hardy
No

Growing Guide

When to Grow

Start Giant of Bertoua indoors 6 to 8 weeks before your last spring frost, sowing 1/4 inch deep; because the seed coat is hard, nick or scarify it, or soak the seed in hot (not boiling) water overnight, before you sow. The ideal soil temperature for germination is 75 to 85 degrees F, and sprouts take 14 to 21 days, often coming up unevenly. Transplant outdoors after the last spring frost into full sun with fertile, well-draining soil, spacing plants 12 to 24 inches apart and handling the seedlings gently, since molokhia is sensitive to being transplanted. Water regularly, as a lack of water may cause bolting, and begin picking leaves at 50 to 60 days.

How to Sow and Plant

  • Can be cold stratified 4-6 weeks.
  • Start indoors 6-8 weeks before the last spring frost.
  • Sow seeds 1/4 inch deep.
  • Ideal soil temperature for germination is 75-85 F.
  • Sprouts in 14-21 days.

How to Grow

  • Transplant outdoors after the last spring frost.
  • Choose a location in full sun with fertile, well-draining soil.
  • Space plants 12-24" apart.
  • Harvest individual leaves or cut branches and strip the leaves from the stems.

PESTS/SPECIAL CONSIDERATIONS

  • Molokhia is sensitive to being transplanted. Be gentle with the seedlings. Water regularly; lack of water may cause bolting.

How to Save Seeds

  • Allow seed pods to fully mature on the plant. They will be brown and dry when ready.
  • Open the pods to collect and save seeds.
  • Store in a cool, dry, and dark place until you are ready to plant.

FAQ

My seeds are germinating unevenly. Is something wrong?

Our germination department has noted that the 2025 batch of this seed currently has a 58% "hard seeds" rate, which is a type of dormancy. Be patient with them and try to keep them extra warm while germinating; it may take a bit longer than usual for all of the seeds to germinate. Normal sprouting time is 14 to 21 days at a soil temperature of 75–85°F.

How large does this variety grow?

Much larger than most. Where most forms of molokhia are relatively modest in size, reaching about three feet tall, Giant of Bertoua — a well-known cultivar from Bertoua, Cameroon — has long, large leaves and plants can easily reach 10 feet in height. Space plants 12 to 24 inches apart.

How do I harvest and use the leaves?

Harvest individual leaves, or cut branches and strip the leaves from the stems. The big, tender leaves can be eaten fresh, added to salads, or made into a myriad of cooked dishes, and dried leaves are also readily transformed into soups and side dishes.

Customer reviews

4 / 5 4 Reviews

What gardeners are saying

  • Thrives in heat: Grows well in hot, humid summers where other greens fail.

  • Mild, tasty leaves: No bitterness; the classic leaf for Middle Eastern soup.

  • Big plants: Large glossy leaves on plants that can reach head height.

  • Heads up: Germination can be spotty; set out only after it is warm.

More to grow!

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