{"product_id":"molokhia-seeds-corchorus-olitorius-saluyot-egyptian-spinach-2-pack-3000","title":"Molokhia Seeds — Corchorus olitorius Saluyot \/ Egyptian Spinach \/ Nalta Jute Mallow, Heat-Loving Leafy Green for Kitchen Gardens, Raised Beds \u0026 Containers, 2 Pack x 3000 Seeds","description":"\u003cdiv style=\"background:#f5f5f5;border-left:4px solid #2e7d6e;padding:16px 20px;margin-bottom:24px;border-radius:4px\"\u003e\n\u003cstrong\u003eQuick Summary\u003c\/strong\u003e\u003cp\u003eMolokhia Seeds are planting seeds for \u003cem\u003eCorchorus olitorius\u003c\/em\u003e — the heat-loving leafy vegetable known as \u003cem\u003emolokhia\u003c\/em\u003e or \u003cem\u003emulukhiyah\u003c\/em\u003e in Egypt and the Middle East, \u003cem\u003esaluyot\u003c\/em\u003e in the Philippines, \u003cem\u003eEgyptian spinach\u003c\/em\u003e or \u003cem\u003ejute mallow\u003c\/em\u003e in English, and \u003cem\u003eNalta jute\u003c\/em\u003e in botanical trade. This is a seed product for growing your own leafy green — not dried molokhia leaves, not a live plant, not a finished food product. 2 packs x 3000 seeds = 6000 seeds total. Molokhia is a fast-growing, heat-tolerant warm-season annual that thrives in summer conditions. Its tender leaves have a signature mucilaginous (silky, slightly thickening) texture that makes them essential for Egyptian molokhia soup, Filipino saluyot dishes, and Middle Eastern and African stews. It is one of the most productive summer leafy greens for hot climates.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIdeal For:\u003c\/strong\u003e Egyptian molokhia soup, Filipino saluyot \/ dinengdeng, Middle Eastern and African cooking, hot-summer kitchen gardens, container and balcony growing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrowing Conditions:\u003c\/strong\u003e Full sun (6–8+ hours), USDA zones 5–11 (warm-season annual), soil temperature 18–24°C (65–75°F)+; loves heat and humidity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKey Characteristics:\u003c\/strong\u003e Fast-growing warm-season annual, cut-and-come-again, mucilaginous leaves, frost-sensitive, 2 Pack x 3000 seeds\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\u003ch2\u003eTechnical Specifications\u003c\/h2\u003e\u003ctable style=\"width:100%;border-collapse:collapse;font-size:0.95em\"\u003e\n\u003ctr style=\"background:#f0f0f0\"\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eBotanical Name\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\n\u003cem\u003eCorchorus olitorius\u003c\/em\u003e L.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eCommon Names\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eMolokhia \/ Mulukhiyah (Arabic\/Egyptian), Saluyot (Filipino), Egyptian Spinach, Jute Mallow, Nalta Jute, Tossa Jute\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background:#f0f0f0\"\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003ePlant Family\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eMalvaceae (Mallow family; formerly Tiliaceae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003ePlant Type\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eWarm-season annual; fast-growing leafy vegetable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background:#f0f0f0\"\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eSeed Count\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e2 Pack x 3000 seeds (6000 seeds total)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eUSDA Hardiness Zones\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eGrown as warm-season annual in zones 5–11; frost-sensitive; thrives in heat and humidity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background:#f0f0f0\"\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eSunlight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eFull sun — 6–8+ hours per day\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eWater\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eSteady moisture (~5–7 cm \/ 2–3 inches per week); drought-tolerant once established; mulch to retain moisture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background:#f0f0f0\"\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eSoil \/ pH\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eFertile, well-draining loamy or sandy soil; pH 6.5–6.8; avoid heavy clay or waterlogging\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eIdeal Temperature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e20–40°C (68–104°F); loves heat and humidity; stalls in cool conditions\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background:#f0f0f0\"\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eHeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e60–180 cm (2–6 ft) depending on conditions and harvest frequency\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eGermination Time\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e7–14 days in warm soil (18°C \/ 65°F+); soak seeds overnight to improve germination\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background:#f0f0f0\"\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eDays to First Harvest\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e50–60 days from sowing; cut-and-come-again for extended harvest\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eSKU\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eGTRFPPQQ-NEW\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch2\u003eAbout Molokhia — Corchorus olitorius Across Cultures\u003c\/h2\u003e\u003cp\u003e\u003cem\u003eCorchorus olitorius\u003c\/em\u003e is one of the oldest cultivated leafy vegetables in the world, with a history stretching back thousands of years in Egypt, the Middle East, and tropical Africa. It is the same species used for jute fiber production — but the edible forms are grown for their tender young leaves rather than their fibrous stems. The plant is known by many names across the cultures that prize it: \u003cem\u003emolokhia\u003c\/em\u003e or \u003cem\u003emulukhiyah\u003c\/em\u003e in Arabic (Egypt, Lebanon, Jordan, Syria), \u003cem\u003esaluyot\u003c\/em\u003e in the Philippines, \u003cem\u003elalo\u003c\/em\u003e in West Africa, and \u003cem\u003eNalta jute\u003c\/em\u003e or \u003cem\u003ejute mallow\u003c\/em\u003e in botanical and trade contexts.\u003c\/p\u003e\u003cp\u003eThe defining characteristic of molokhia leaves is their mucilaginous texture — when cooked, the leaves release a silky, slightly thickening quality that gives Egyptian molokhia soup its distinctive body and mouthfeel. This is not a defect; it is the culinary property that makes molokhia irreplaceable in its traditional dishes. The flavor is mild, green, and slightly earthy — similar to spinach but with a richer, more substantial texture when cooked.\u003c\/p\u003e\u003cp\u003eMolokhia thrives in the heat that causes spinach and lettuce to bolt and fail. It is one of the most productive summer leafy greens for hot climates, producing abundantly through the hottest months and responding well to cut-and-come-again harvesting. In tropical and subtropical climates, it can be grown nearly year-round.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eOne of the oldest cultivated leafy vegetables — grown in Egypt for thousands of years\u003c\/li\u003e\n\u003cli\u003eKnown as Molokhia (Arabic), Saluyot (Filipino), Lalo (West African), Jute Mallow (English)\u003c\/li\u003e\n\u003cli\u003eMucilaginous leaves — the defining culinary property for soups and stews\u003c\/li\u003e\n\u003cli\u003eThrives in summer heat — productive when spinach and lettuce fail\u003c\/li\u003e\n\u003cli\u003eCut-and-come-again — harvest every 1–2 weeks for continuous leaf supply\u003c\/li\u003e\n\u003cli\u003eSoak seeds overnight before sowing for best germination\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMaster Sowing \u0026amp; Growing Guide\u003c\/h2\u003e\u003ch3\u003eStep 1 — Timing (Warm Soil Only)\u003c\/h3\u003e\u003cp\u003eMolokhia is frost-sensitive and stalls in cool conditions. Sow only after the last frost when soil has warmed to at least 18°C (65°F). In most of the US, this means late May through July. For a head start, sow indoors 4–6 weeks before last frost under bright light or grow lights. Direct sow in late spring or early summer in warm-soil regions.\u003c\/p\u003e\u003ch3\u003eStep 2 — Seed Soaking (Recommended)\u003c\/h3\u003e\u003cp\u003eMolokhia seeds have a tough coat. Soak seeds in warm water overnight (8–12 hours) before sowing — this softens the seed coat and significantly improves germination speed and rate. Drain and sow immediately after soaking.\u003c\/p\u003e\u003ch3\u003eStep 3 — Soil \u0026amp; Location\u003c\/h3\u003e\u003cp\u003eChoose a full-sun site with fertile, well-draining soil enriched with compost. Avoid heavy clay or waterlogged soil. For containers, use a deep pot or grow bag (20–30 cm \/ 8–12+ inches deep) with quality potting mix and compost — molokhia has a taproot that benefits from depth.\u003c\/p\u003e\u003ch3\u003eStep 4 — Sowing \u0026amp; Thinning\u003c\/h3\u003e\u003cp\u003eSow seeds 6–12 mm (1\/4–1\/2 inch) deep. Keep consistently moist until germination (7–14 days). Thin seedlings to 20–45 cm (8–18 inches) apart for full plants, or grow closer for a cut-and-come-again baby leaf patch. Pinch growing tips early to encourage bushier, more branching plants. Side-dress with compost every 3–4 weeks during the growing season.\u003c\/p\u003e\u003ch3\u003eStep 5 — Harvesting (Cut-and-Come-Again)\u003c\/h3\u003e\u003cp\u003eBegin harvesting when plants reach 60 cm (2 feet) tall. Cut the top 15 cm (6 inches) of tender stems and leaves — new growth regrows quickly from the cut point. Harvest every 1–2 weeks to keep leaves young and tender and to delay bolting. Leave a few plants to flower and set seed pods for self-sowing or seed saving for next season.\u003c\/p\u003e\u003ch2\u003eKitchen Applications\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEgyptian Molokhia Soup (Mulukhiyah):\u003c\/strong\u003e Finely chopped or blended fresh or dried leaves simmered in chicken, rabbit, or meat broth with garlic and coriander — the national dish of Egypt. The mucilaginous leaves give the soup its characteristic silky body.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFilipino Saluyot:\u003c\/strong\u003e Leaves sautéed with garlic and bagoong (shrimp paste), or added to soups like \u003cem\u003edinengdeng\u003c\/em\u003e (Ilocano vegetable stew with fish sauce). A staple of Ilocano and Visayan cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWest African Lalo:\u003c\/strong\u003e Leaves used in stews and sauces across Senegal, Mali, and neighboring countries — often combined with meat, fish, and palm oil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMiddle Eastern preparations:\u003c\/strong\u003e Used in Lebanese, Jordanian, and Syrian cooking in soups and stews, often served over rice with chicken.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStir-fries and sautéed greens:\u003c\/strong\u003e Young tender leaves stir-fried with garlic and oil — a simple preparation that highlights the mild, earthy flavor.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eCommon Growing Problems \u0026amp; Solutions\u003c\/h2\u003e\u003ctable style=\"width:100%;border-collapse:collapse;font-size:0.95em\"\u003e\n\u003ctr style=\"background:#f0f0f0\"\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eProblem\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eLikely Cause\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003e\u003cstrong\u003eFix\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003ePoor or slow germination\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eHard seed coat or cool soil temperature\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eSoak seeds overnight in warm water before sowing; wait until soil reaches 18°C+\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background:#f0f0f0\"\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eEarly bolting \/ flowering\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eInfrequent harvest or heat stress\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eHarvest every 1–2 weeks; keep soil consistently moist; mulch to reduce heat stress\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eLeaves tough or fibrous\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eHarvested too late (mature leaves)\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eHarvest young tender growth from stem tips; do not wait for leaves to fully mature\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background:#f0f0f0\"\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eSpider mites or leaf beetles\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eDry conditions or poor airflow\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eEnsure good airflow; avoid overhead watering; apply neem oil or insecticidal soap\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eCaterpillar damage\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eCommon in warm seasons\u003c\/td\u003e\n\u003ctd style=\"padding:8px 12px;border:1px solid #ddd\"\u003eHand-pick; apply Bt (Bacillus thuringiensis); use row covers on young plants\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\u003ch3\u003eWhat is the difference between molokhia, saluyot, and Nalta jute?\u003c\/h3\u003e\u003cp\u003eAll three names refer to the same plant — \u003cem\u003eCorchorus olitorius\u003c\/em\u003e. \u003cem\u003eMolokhia\u003c\/em\u003e (or \u003cem\u003emulukhiyah\u003c\/em\u003e) is the Arabic name used in Egypt and the Middle East. \u003cem\u003eSaluyot\u003c\/em\u003e is the Filipino name. \u003cem\u003eNalta jute\u003c\/em\u003e is the botanical trade name — the same species is also grown for jute fiber, but the edible forms are selected for tender leaves rather than fibrous stems. The culinary use and the plant are the same regardless of which name you know it by.\u003c\/p\u003e\u003ch3\u003eWhy are the leaves mucilaginous (slimy)?\u003c\/h3\u003e\u003cp\u003eThe mucilaginous texture of molokhia leaves is a natural property of the plant — similar to okra, which is in the same family (Malvaceae). When cooked, the leaves release polysaccharides that give soups and stews a silky, slightly thickening body. This is the defining culinary characteristic of molokhia and is prized in Egyptian, Middle Eastern, and Filipino cooking. It is not a defect.\u003c\/p\u003e\u003ch3\u003eDo the seeds need soaking before planting?\u003c\/h3\u003e\u003cp\u003eYes — soaking seeds in warm water overnight (8–12 hours) before sowing significantly improves germination speed and rate. The seeds have a tough coat that benefits from softening before planting. Drain and sow immediately after soaking.\u003c\/p\u003e\u003ch3\u003eCan I grow molokhia in containers?\u003c\/h3\u003e\u003cp\u003eYes. Use a deep pot or grow bag at least 20–30 cm (8–12 inches) deep with good drainage. Molokhia has a taproot that benefits from depth. Place in full sun and water consistently — containers dry out faster than garden beds. A large container (15–20 gallon) supports multiple plants for a productive cut-and-come-again harvest.\u003c\/p\u003e\u003ch3\u003eHow many seeds are included?\u003c\/h3\u003e\u003cp\u003e2 packs x 3000 seeds = 6000 seeds total.\u003c\/p\u003e\u003ch2\u003eStorage \u0026amp; Quality Assurance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eStore unused seeds in a cool, dry, dark place in a sealed container or the original packet.\u003c\/li\u003e\n\u003cli\u003eOptimal storage temperature: below 15°C (60°F) with low humidity.\u003c\/li\u003e\n\u003cli\u003eMolokhia seeds remain viable for 2–3 years when stored correctly.\u003c\/li\u003e\n\u003cli\u003eThis is a seed product for planting — not dried molokhia leaves, finished food, or a live plant.\u003c\/li\u003e\n\u003cli\u003eSoak seeds overnight before sowing for best germination results.\u003c\/li\u003e\n\u003cli\u003eGermination rates and leaf quality are influenced by soil temperature, moisture, and growing conditions. Results vary by grower and location.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\/\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is the difference between molokhia, saluyot, and Nalta jute?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"All three names refer to the same plant — Corchorus olitorius. Molokhia is the Arabic\/Egyptian name. Saluyot is the Filipino name. Nalta jute is the botanical trade name. The culinary use and the plant are the same regardless of which name you know it by.\"}},{\"@type\":\"Question\",\"name\":\"Why are the leaves mucilaginous?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The mucilaginous texture is a natural property of the plant, similar to okra. When cooked, the leaves release polysaccharides that give soups and stews a silky, slightly thickening body. This is the defining culinary characteristic of molokhia and is prized in Egyptian, Middle Eastern, and Filipino cooking.\"}},{\"@type\":\"Question\",\"name\":\"Do the seeds need soaking before planting?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. Soak seeds in warm water overnight (8\\u201312 hours) before sowing. The tough seed coat benefits from softening. Drain and sow immediately after soaking.\"}},{\"@type\":\"Question\",\"name\":\"Can I grow molokhia in containers?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. Use a deep pot or grow bag at least 20\\u201330 cm deep with good drainage. Place in full sun and water consistently.\"}},{\"@type\":\"Question\",\"name\":\"How many seeds are included?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"2 packs x 3000 seeds = 6000 seeds total.\"}}]}\u003c\/script\u003e","brand":"Seeds Small envelope ( $2 shipping charge customer","offers":[{"title":"Default Title","offer_id":47069917806910,"sku":"GTRFPPQQ-NEW","price":9.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0154\/3713\/5926\/files\/bc5d0dde3ee5fce59be8f545df3000c0.webp?v=1722402792","url":"https:\/\/therike.com\/products\/molokhia-seeds-corchorus-olitorius-saluyot-egyptian-spinach-2-pack-3000","provider":"The Rike","version":"1.0","type":"link"}