Lesson 6.29.1 MALU KHIA – FOOD VALUE

 

FOOD FOREST COURSE

AGRO-ECONOMY Lesson 6.29.1

MALU KHIA – FOOD VALUE

FOOD VALUE

Malu Khia is regarded as a medicine food as the leaves are rich in many nutrients.  It is traditional practice in the Middle East to dry the leaves and add them to soups and stews for additional nutrition.  The fresh and dried leaves are both used to make a tea as well.  Also, if you are concerned about supplementary feeding of your livestock in the drier times of the year, you would do well to dry a whole lot of leaves to add to your animal feed. Malu Khia is nearly as good as adding kelp to the diet.  It has also been suggested that the young Malu Khia leaves are cooked in a little water, then add some olive oil and a little lemon juice (for people, that is).

The leaves can also be used as a thickening agent in stews and soups and this is traditionally done in the Middle East.  This is similar to the popular gumbo dishes of South America and Africa where they use okra in the same way.  The malu khia leaves can also be dried for this purpose so it might be a good idea to harvest the rest of the leaves before the end of the growing season, dry them and then use them in the cooler months for those hearty winter meals.  The leaves can also be frozen and used as needed.

Text from the roots, Elisabeth Ferkonia (Aus.) PDC studied with Bill Mollison.

  

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