Jute Mallow
Corchorus olitorius — Malvaceae
Italiano: Giuta / Corchoro
Description
Jute Mallow (Corchorus olitorius) belongs to the Malvaceae family and is native to Africa. It thrives in Riverbanks, moist areas, cultivation environments across regions including Africa. Botanically, Jute Mallow is ancient African leafy vegetable, source of jute fiber. Leaves are thickener for soups and highly nutritious.. The edible parts include Leaves, Young shoots. With an edibility rating of 8/10, it ranks as an excellent wild food source. Harvesting is best done during August, July, June, May and September. Nutritionally, Jute Mallow stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Iron (2.0mg, 11% DV). It also provides 2.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Jute Mallow offers a Mild, slightly bitter, mucilaginous thickener flavor profile. Finely chop; boil briefly in broth until slightly viscous. Common culinary applications include Thickener for soups, Cooked greens. Popular preparations include Chop finely and cook in chicken broth with garlic. For storage, refrigerate fresh parts. Safety note: Some accessions have high cadmium; source from clean soils. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Chop finely and cook in chicken broth with garlic
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: Thickener for soups, Cooked greens Storage: Refrigerate fresh parts
Recipes
- Chop finely and cook in chicken broth with garlic
