About Corchorus siliquosus L.
Corchorus siliquosus L. is a usually annual tall herb that grows 2–4 m high, and is either unbranched or only bears a few side branches. Its leaves are alternate, simple, lanceolate, 5–15 cm long, with an acuminate tip and a finely serrated or lobed margin. This species produces small yellow flowers 2–3 cm across with five petals, and the fruit is a many-seeded capsule. Leaves of Corchorus species are eaten as food in cuisines across many countries. Corchorus olitorius is primarily used in the cuisines of southern Asia, the Middle East, North Africa, and West Africa, while Corchorus capsularis is used in Japan and China. When cooked, Corchorus leaves have a mucilaginous, somewhat slimy texture similar to okra. Corchorus seeds are used as a flavouring, and herbal tea can be made from the plant's dried leaves. Corchorus leaves are rich in beta-carotene, iron, calcium, and vitamin C. The plant has antioxidant activity, with a significant α-tocopherol equivalent vitamin E content. In North Africa and the Middle East, young leaves of Corchorus species are called malukhiyah in Arabic and used as green leafy vegetables. Malukhiyah is widely eaten in Egypt, where it is considered by some to be the Egyptian national dish. It is also present in the cuisines of Lebanon, Palestine, Syria, Jordan, and Tunisia. In Turkey and Cyprus, the plant is called molohiya or molocha, and is typically cooked into a type of chicken stew. Corchorus leaves have been a staple food in Egypt since the time of the Pharaohs, and the plant gained its recognition and popularity from this region. Varieties of mallow-leaf stew served with rice are a well-known dish in Middle Eastern cuisine. In Nigerian cuisine, Corchorus is used to make a stew called ewedu, which acts as a condiment for other starch-based foods such as amala, or is added to gbegiri, a local Nigerian soup. In Northern Nigeria, the plant is called Ayoyo, and is used to cook a sauce called Miyan Ayoyo that is commonly served with Tuwon Masara or Tuwon Allebo. In Ghana, the plant is mostly eaten by people in the North, where it is called ayoyo, and is most often eaten with Tuo Zaafi, a dish prepared with cornflour. In Sierra Leone, it is known as krain krain (or crain crain), and cooked as a stew that is usually eaten with rice or foofoo, a traditional cassava-based food. Jute leaves are also consumed by the Luhya people of Western Kenya, where the plant is commonly called mrenda or murere. It is eaten with starchy foods like ugali, a staple food for most Kenyan communities. In Northern Sudan, it is called khudra, which means "green" in Sudanese Arabic. The Songhai people of Mali call it fakohoy. In India, it is locally known as nalta sag, and is a favourite summer food, especially in Sambalpur and western Odisha. It is usually lightly sauteed and eaten alongside rice or rice gruel. In the Philippines, C. olitorius is called saluyot, and is commonly eaten as a leafy vegetable together with bamboo shoots. In Thai cuisine, leaves of Corchorus olitorius (locally called bai po) are eaten blanched with plain rice congee, and their taste is similar to that of spinach and samphire.
