Herbs of the Holyland by Nissim Krispil

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Jews mallow
Common name:

Jews mallow

Synonym name:


Hebrew name:

מלוכיה נאכלת

Scientific name:

Corchorus olitorius



Arabic name:


annual plant
0.2-0.8 m
Flowering color:
Flowering period:
Growing areas:
The plant grows as a weed in irrigated fields, especially in deep soils over the Galilee, the Golan Heights, the Jezreel Valley and the Kineret Valley.
Jews mallow (or mallow-leaves) Grows as an invasive weed in fields, especially in the north of Israel. Its stems are erect and smooth, its leaves are alternate, dentate and have long petiole. its flowers are yellow, and they grow as individuals or as inflorescence. The fruit is similar to legumen. The plant is very common in Israel folk medicine as a remedy for abdominal pain, constipation, wounds, hoarseness, shortness of breath, liver and gall bladder diseases and for blood purification.


For treating crohn's disease stomach pain, liver or gall bladder diseases and more:
 Cook fifteen Kg mallow-leaves in a liter of water for half an hour, towards the end of cooking add 2 spoonfuls of Chamomile. The decoction becomes a thick because of the mucous that comes out from the mallow-leaves. Season it with salt, filter and drink 3 cups a day. 
Here is a folk Egyptian Jews recipe of mallow-leaves soup. It is recommended for the same problems.
 Ingredients: 1 kg of fresh or dried mallow-leaves, 6 cups of water, 2 medium onions, some salt, black pepper, 2 Tbsp of crushed garlic, olive oil and a handful of celery leaves. 
Preparation: Chop the mallow-leaves and celery leaves, and blend them in mixer. At the same time chop the onion and fry it with the garlic. Add the mallow-leaves and celery mixture, the water and the spices, and cook until you get a thick soup.


Baruch Chizik, a israely plant and agricultural researcher from the 20 centuary advises to call the plant 'yuta' or 'yeter' (jute) because massive ropes was produced from its stems fibers. Israeli Arabs fellahin grow mallow-leaves in fields and gardens. The plant is much loved in the Arab sector, and they prepare from it many foods. Egyptian Jews regularly drink mallow-leaves soup and they ascribe it many virtues.