Jute leaf

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Name Variations

 * West Africa sorrel
 * krin-krin
 * saluyot
 * rau day
 * Jew mallow
 * Melokhia
 * Meloukhia
 * Mulukhiyah
 * Mulukhiyya
 * Malukhiyah

About Jute leaf
Wikipedia Article About Jute Leaf on Wikipedia

Corchorus is a genus of about 40-100 species of flowering plants in the family Malvaceae, native to tropical and subtropical regions throughout the world. Different common names are used in different contexts, with Jute applying to the fibre produced from the plant, and Melokhia (alternatively spelled Molokhiya, Molohiya, Mulukhiyah, Molehiya or Molocheiya; Arabic: ملوخية) applied to the leaves used as a vegetable. Other names include Bush Okra, Nalta jute, Jute Mallow, and Jew's Mallow.

They are tall, usually annual herbs, reaching a height of 2-4 m, unbranched or with only a few side branches. The leaves are alternate, simple, lanceolate, 5-15 cm long, with an acuminate tip and a finely serrated or lobed margin. The flowers are small (2-3 cm diameter) and yellow, with five petals; the fruit is a many-seeded capsule.

Cooking Jute leaf
With an ever-increasing speed of life, cooking times are now more important than ever. Cooking Jute leaf is fast and easy, thus recommending this vegetable as a good first choice for many meals. When cooking this vegetable you should try and slice it up, so that you diminish cooking time even further. Most dishes using Jute leaf require you to prepare it before starting the dish, but only call for cooking it for a short time. Sine this vegetable cooks so quickly, it’s a good idea to supervise it closely so that it doesn’t get overcooked.

Jute leaf is often one of the main ingredients used in many vegetable dishes. Traditional cooking recipes from all over the world have a special place devoted for just Jute leaf. From soups, appetizers and delicious salads, this vegetable is also used in stews and as a side. Cooking Jute leaf is easy and rewarding, since this vegetable has a high nutritional value. In most cases, eating this vegetable raw or cooking it very lightly is the best way to preserve the enzymes and vitamins contained within. Micro-waving is also quite popular, but studies have shown that a large proportion of the vitamins are lost during this process. Since Jute leaf is quick to cook and requires very little preparation, many chefs favor it as one of the main vegetables of any dish they create.


 * Stir-frying Jute leaf
 * Steaming Jute leaf
 * Boiling Jute leaf
 * Pan-Frying Jute leaf
 * Roasting Jute leaf
 * Stewing Jute leaf

There are so many ways in which you can use Jute leaf. Cook it in soups, chop it up and toss it in salads or use it as a side dish for different meat dishes. The list of Jute leaf recipes is almost endless, mainly because this is a very popular vegetable in many countries and chefs are always coming up with innovative ways of preparing Jute leaf. Many vegetarian menus place Jute leaf within the top ten plants, but this nutritious vegetable is also used in many meat-based dishes.

Salads
If there is a modern favorite vegetable that you can use in salads it has to be Jute leaf. This tasty and highly nutritious plant offers a perfect blend of taste, density and shape for any salad. Use it in strictly vegetarian dishes and salads or mix it up with fish or different dressings and sauces for an unforgettable taste.

Side dishes
Although Jute leaf has all the main qualities to become the “attraction” of the table, it is often used as a side dish. Many popular side dish recipes include Jute leaf on their ingredient list, as this vegetable offers the right mix of taste and visual elements. Meat is often accompanied by Jute leaf, as this creates and excellent balance from many point of view. From a nutritional point of view, Jute leaf is a perfect complementary element for all sorts of meat, as it offers vitamins and soluble fibers. Using Jute leaf in side dish recipes is also recommended because it aids digestion and makes even a heavier meal feel light.

Jute leaf Recipes
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