Seeds 7 g

Khobeza (mallow, genus Malva) is one of the most cherished leafy greens of the Egyptian table. Its broad, soft, 5-to-7-lobed leaves carry a mild, gently nutty taste. Young leaves are eaten raw like a salad green, while older leaves are cooked — their natural mucilage gives the famous khobeza stew and soups their silky body. As a cool-season crop it thrives in mild weather and is wonderfully easy to grow.

Planting

Sow seed directly where it will grow, in autumn or early spring — across Egypt the window runs from roughly late September to February, matching our mild winters. Cover seeds with 0.5 to 1 cm of soil. Germination takes about two weeks at around 20-23C (best near 15-20C). Choose a full-sun spot with moist, well-drained soil; sandy, loamy or clay grounds all suit it. Thin to the strongest seedlings once true leaves appear, spacing plants about 25 to 60 cm apart.

Fertilizing

Mallow does best in fertile, nutrient-rich soil. Apply a balanced 10-10-10 N-P-K feed during the growing season, roughly every four to six weeks. Because you are harvesting leaves to eat, avoid overly nitrogen-heavy feeding.

Care

Keep the soil cool and evenly moist, watering regularly while plants establish in their first year. Established plants tolerate some drought. Pick young, tender leaves before spring heat forces flowering. Practise crop rotation to help prevent mallow rust.