Preserving and passing on Palestinian heritage in little packets, in spite of the ugly reality of occupation.

Like most farmers around the world, Palestinian farmers are facing the dangers of agribusiness, corporate seed, land dominance along with political violence. But many of these farmers are the heroes who have been safeguarding these precious seeds and the knowledge these seeds carry. Palestinian heirloom seed varieties are under threat; many have gone extinct. These seeds that have been passed down to us over the centuries carry in their genes the stories and the spirits of the Palestinian indigenous ancestors. Aside from their cultural significance, these seeds carry options for our future survival as we face climate change and the erosion of agrobiodiversity worldwide. As such, it is urgent that we save and propagate them.

Founded by Vivien Sansour, the PHSL and its Traveling Kitchen project seek to preserve and promote heritage and threatened seed varieties, traditional Palestinian farming practices, and the cultural stories and identities associated with them. Based in the village of Battir, a UNESCO World Heritage site outside Bethlehem, the PHSL also serves as a space for collaborations with artists, poets, writers, journalists, and other members to showcase and promote their talents and work. Working closely with farmers, Sansour has identified key seed varieties and food crops that are threatened with extinction and would provide the best opportunities to inspire local farmers and community members to actively preserve their bioculture and recuperate their local landscape. The PHSL is part of the global conversation about biocultural heritage. Its Traveling Kitchen is a mobile venue for social engagement in different communities, promoting cultural preservation through food choices.
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MOLOKHIA / JUTE MALLOW / ملوخية
This special heirloom seed from Jenin and Jericho grows a leafy plant that comprises one of Palestine’s most beloved dishes. Molokhia grows tall in the heat of the summer and its fresh leaves are cooked into stew with plenty of garlic, and served over rice. It is de-leafed and dried for use throughout the winter. Gazans accompany it with a spicy sauce called doga, where leaves are stewed and then topped with cilantro, lemon, chili and raw garlic. This nutrient-dense, ancient plant originates in Africa and grows with irrigation in the summer.

An old story about this leafy vegetable is that the Pharos of ancient Egypt outlawed it because “it drove people crazy” since it was considered an aphrodisiac and a food only for El Mulok, Arabic for royalty which is where its name comes from, Molokhia.

Keep seeds in dry, cool and shaded area. Do not expose to sun.
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Each packet includes an information card along with seeds.