Jute, leaf
The edible leaf of the jute plant, commonly used in African and Asian cuisines to prepare soups (such as molokhia or ewedu), stews, and salads. This term can be used to describe the leaf of both the jute mallow (Corchorus olitorius) and the white jute (Corchorus capsularis). To further specify the species, use the [variety](/schema/Product#variety) field.
Also known as: Jete leaves
- Term type: Crop
- Units: kg
- Scientific name: Corchorus olitorius; Corchorus capsularis
Subclass of
Default properties
References
HESTIA Glossary