Corchorus olitorius, commonly known as jute or Jew’s mallow, has been cultivated for centuries as a culinary herb, tracing back to Ancient Egypt. Known for its nutritious, tender leaves, this plant is a beloved leafy vegetable in regions like Côte d'Ivoire, Benin, Nigeria, Cameroon, Sudan, Uganda, Kenya, and Zimbabwe. In these areas, it’s a staple ingredient in a variety of traditional dishes. Its culinary appeal extends beyond Africa, as it’s also popular in the Caribbean, Brazil, the Middle East, and countries like India, Bangladesh, Japan, and China.
One popular preparation in Nigeria involves boiling the leaves to create a thick, mucilaginous sauce often paired with cassava balls. This preparation highlights the unique texture of the leaves and adds moisture and flavor to dishes. Similarly, in Egypt and Tunisia, the leaves are used in Mulukhiyah, a classic dish with rich history and cultural significance.
The edible part of the plant is its nutrient-dense leaves, packed with potassium, iron, vitamin B6, vitamin A, and vitamin C. This impressive nutritional profile makes Corchorus olitorius an especially important food source in areas where staple foods may lack essential micronutrients. For gardeners and cooks alike, this traditional and health-boosting herb brings flavor, versatility, and nutrition to any kitchen.