Jute mallow or nalta jute (Corchorus olitorius), also known as “Jew’s mallow”, “tossa jute”, “bush okra”, “krinkrin”, “molokhia”, and “West African sorrel”, among many other local names

Whole leaves, Crushed leaves. All “99% Quality”

Mulukhiyah is usually cooked before being eaten. Fresh leaves are easy enough to chop up and add to the broth to make a soup.
Mulukhiyah is delicious and you should definitely try it if you haven’t already. It gives you a very filling sensation after eating it. The rice pulls the soup and chicken together. It really represents the taste pallet of middle eastern cuisine.

Corchorus olitorius is cultivated in Syria and Egypt as a potherb, and its culinary use goes back at least as far as the Ancient Egyptians. It is an important leafy vegetable in Côte d’Ivoire, Benin, Nigeria, Cameroon, Sudan, Uganda, Kenya and Zimbabwe. It is also cultivated and eaten in the Caribbean and Brazil and in the Middle East .
The edible part of jute is its leaves. This vegetable is predominantly eaten in Africa and Asia. A traditional Tunisian and Egyptian dish made of C.olitorius leaves is Mulukhiyah. which are made of C.olitorius and it shows a nutrient analysis of raw C. olitorius leaves. Richness in Potassium, Vitamin B6, Iron, Vitamin A and Vitamin C make this crop particularly important, where people cover a high share of their energy requirement by micronutrient-poor staple crops.

The plants 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.

Specific: No known precautions.
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