Jute Mallow
Corchorus olitorius
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Jute Mallow (Corchorus olitorius), also known as Jew's Mallow, Molokhia, or Saluyot, is a dual-purpose annual plant in the family Malvaceae, cultivated both for its strong stem fibers (jute) and its nutritious, mucilaginous leaves that are a beloved vegetable across the Middle East, North Africa, and West Africa. The dish "molokhia" — a rich, slimy stew made from its finely cut leaves — is considered a national dish in Egypt and holds deep cultural significance throughout the Arab world.
• One of the most important leaf vegetables in Egypt, where molokhia soup has been eaten since the time of the Pharaohs
• The name "Jew's Mallow" refers to its historical use by Jewish communities in the Middle East
• Global jute fiber production exceeds 3 million tonnes annually, mostly from this species and C. capsularis
• The mucilaginous texture of the cooked leaves is prized, not avoided — described as "rich" and "velvety"
• Leaves are extremely rich in beta-carotene, iron, and calcium
Corchorus olitorius is native to the tropical and subtropical regions of Africa and Asia.
• Wild ancestors occur in the Indian subcontinent and tropical Africa
• Cultivated since ancient times in Egypt, where molokhia was consumed as early as the time of the Pharaohs
• The plant was known to the ancient Egyptians and may have been cultivated along the Nile for over 5,000 years
• Spread throughout the Mediterranean, sub-Saharan Africa, and Southeast Asia via trade routes
• Major jute fiber production developed in Bengal (now Bangladesh and West Bengal) during the British colonial period
• First described by Linnaeus in 1759
• Bangladesh and India remain the world's largest jute producers
• Wild ancestors occur in the Indian subcontinent and tropical Africa
• Cultivated since ancient times in Egypt, where molokhia was consumed as early as the time of the Pharaohs
• The plant was known to the ancient Egyptians and may have been cultivated along the Nile for over 5,000 years
• Spread throughout the Mediterranean, sub-Saharan Africa, and Southeast Asia via trade routes
• Major jute fiber production developed in Bengal (now Bangladesh and West Bengal) during the British colonial period
• First described by Linnaeus in 1759
• Bangladesh and India remain the world's largest jute producers
An erect, annual herb growing 1 to 3 meters tall when grown for fiber, shorter (40 to 80 cm) when cultivated as a leaf crop.
Stems:
• Erect, slender, branched, green to reddish-green
• Inner bark contains long, strong bast fibers (jute)
Leaves:
• Ovate to lanceolate, 5 to 15 cm long and 2 to 5 cm wide
• Serrate margins with a distinctive pair of tail-like appendages (stipules) at the leaf base
• Bright green, slightly glossy, with a mucilaginous texture when crushed
• Arranged alternately along the stem
Flowers:
• Small, 1 to 2 cm in diameter
• Yellow petals, typically 5, with no colored center eye
• Born in small clusters or singly in leaf axils
• Stamens numerous, conspicuous
Fruit:
• Elongated cylindrical capsule, 3 to 8 cm long, with longitudinal ridges
• Splits open when mature to release numerous small, dark, angular seeds
Stems:
• Erect, slender, branched, green to reddish-green
• Inner bark contains long, strong bast fibers (jute)
Leaves:
• Ovate to lanceolate, 5 to 15 cm long and 2 to 5 cm wide
• Serrate margins with a distinctive pair of tail-like appendages (stipules) at the leaf base
• Bright green, slightly glossy, with a mucilaginous texture when crushed
• Arranged alternately along the stem
Flowers:
• Small, 1 to 2 cm in diameter
• Yellow petals, typically 5, with no colored center eye
• Born in small clusters or singly in leaf axils
• Stamens numerous, conspicuous
Fruit:
• Elongated cylindrical capsule, 3 to 8 cm long, with longitudinal ridges
• Splits open when mature to release numerous small, dark, angular seeds
Corchorus olitorius plays a significant ecological role in tropical agricultural systems as both a food crop and a fiber plant, contributing to soil health, biodiversity, and sustainable farming practices across the tropics.
Habitat and Distribution:
• Native to tropical and subtropical regions of Africa and the Indian subcontinent
• Now cultivated across the tropics worldwide in Africa, the Middle East, South and Southeast Asia
• Found at elevations from sea level to approximately 1,000 meters in warm, humid conditions
• Grows as a weed in disturbed sites, field margins, and along roadsides in tropical regions
• Prefers fertile, moisture-retentive alluvial soils in river delta and floodplain environments
Growth and Life Cycle:
• Fast-growing annual completing its lifecycle in 90 to 150 days depending on variety and purpose
• Daylength-sensitive \u2014 flowering triggered by shortening days in the monsoon-to-post-monsoon transition
• Grows 1 to 3 meters tall when cultivated for fiber; shorter (40 to 80 cm) for leaf production
• Thrives in full sun with warm temperatures (25 to 35\u00b0C) throughout the growing season
Ecological Role:
• Important rotation crop in tropical agriculture \u2014 grown during monsoon between rice or other crops
• Crop residues (jute sticks) are used as fuel and building material, reducing deforestation
• Leaf fall during growth returns organic matter to the soil
• Jute cultivation provides habitat for beneficial insects in agricultural landscapes
• The fiber is 100% biodegradable, making jute an increasingly valuable sustainable material
Pollination:
• Small yellow flowers are primarily self-pollinating with some cross-pollination by insects
• Bees and flies visit the flowers and may improve seed set
• Flowers open early in the morning and are relatively inconspicuous'L, NULL, 'Jute mallow leaves are among the most nutritious leafy vegetables.
• Per 100 g fresh leaves: approximately 43 kcal, 4.5 to 5.6 g protein, 0.3 g fat, 7 to 8 g carbohydrates
• Extremely rich in beta-carotene (provitamin A): approximately 6,000 to 11,000 IU per 100 g
• Excellent source of vitamin C (53 to 80 mg per 100 g), folate, and vitamin E
• Very high in iron (7 to 12 mg per 100 g), calcium (210 to 360 mg per 100 g), and potassium
• Good source of dietary fiber and B vitamins
• Contains antioxidant compounds including flavonoids and phenolic acids
• The high mucilage content provides soluble dietary fiber
Habitat and Distribution:
• Native to tropical and subtropical regions of Africa and the Indian subcontinent
• Now cultivated across the tropics worldwide in Africa, the Middle East, South and Southeast Asia
• Found at elevations from sea level to approximately 1,000 meters in warm, humid conditions
• Grows as a weed in disturbed sites, field margins, and along roadsides in tropical regions
• Prefers fertile, moisture-retentive alluvial soils in river delta and floodplain environments
Growth and Life Cycle:
• Fast-growing annual completing its lifecycle in 90 to 150 days depending on variety and purpose
• Daylength-sensitive \u2014 flowering triggered by shortening days in the monsoon-to-post-monsoon transition
• Grows 1 to 3 meters tall when cultivated for fiber; shorter (40 to 80 cm) for leaf production
• Thrives in full sun with warm temperatures (25 to 35\u00b0C) throughout the growing season
Ecological Role:
• Important rotation crop in tropical agriculture \u2014 grown during monsoon between rice or other crops
• Crop residues (jute sticks) are used as fuel and building material, reducing deforestation
• Leaf fall during growth returns organic matter to the soil
• Jute cultivation provides habitat for beneficial insects in agricultural landscapes
• The fiber is 100% biodegradable, making jute an increasingly valuable sustainable material
Pollination:
• Small yellow flowers are primarily self-pollinating with some cross-pollination by insects
• Bees and flies visit the flowers and may improve seed set
• Flowers open early in the morning and are relatively inconspicuous'L, NULL, 'Jute mallow leaves are among the most nutritious leafy vegetables.
• Per 100 g fresh leaves: approximately 43 kcal, 4.5 to 5.6 g protein, 0.3 g fat, 7 to 8 g carbohydrates
• Extremely rich in beta-carotene (provitamin A): approximately 6,000 to 11,000 IU per 100 g
• Excellent source of vitamin C (53 to 80 mg per 100 g), folate, and vitamin E
• Very high in iron (7 to 12 mg per 100 g), calcium (210 to 360 mg per 100 g), and potassium
• Good source of dietary fiber and B vitamins
• Contains antioxidant compounds including flavonoids and phenolic acids
• The high mucilage content provides soluble dietary fiber
Propagated by seed directly sown in the field.
• Sow seeds thinly in rows, barely covered with soil (0.5 to 1 cm deep)
• Spacing: 10 to 15 cm between plants, 30 to 40 cm between rows for leaf production
• Germination in 3 to 5 days under warm conditions
• Prefers well-drained, fertile loam with pH 6.0 to 7.0
• Requires full sun and consistent moisture for optimal leaf production
• First leaf harvest 30 to 45 days after sowing
• Multiple harvests possible by cutting stems 15 to 20 cm above ground level
• Responds well to nitrogen fertilization and regular irrigation
• For fiber, plants are left to mature fully (120 to 150 days) before harvest
• Sow seeds thinly in rows, barely covered with soil (0.5 to 1 cm deep)
• Spacing: 10 to 15 cm between plants, 30 to 40 cm between rows for leaf production
• Germination in 3 to 5 days under warm conditions
• Prefers well-drained, fertile loam with pH 6.0 to 7.0
• Requires full sun and consistent moisture for optimal leaf production
• First leaf harvest 30 to 45 days after sowing
• Multiple harvests possible by cutting stems 15 to 20 cm above ground level
• Responds well to nitrogen fertilization and regular irrigation
• For fiber, plants are left to mature fully (120 to 150 days) before harvest
Culinary uses:
• Molokhia: the signature Egyptian stew made from finely chopped leaves simmered in broth with garlic and coriander
• In West Africa, leaves are cooked into soups with groundnuts, fish, or meat
• In the Philippines (saluyot), leaves are boiled and served with bagoong (fermented fish paste)
• Japanese cuisine uses the leaves in nabemono (hot pot dishes)
• Leaves can be dried and stored as a powder for year-round use
• Young shoots and tender stems are also cooked
• The slimy texture is considered essential and desirable in traditional preparations
• Molokhia: the signature Egyptian stew made from finely chopped leaves simmered in broth with garlic and coriander
• In West Africa, leaves are cooked into soups with groundnuts, fish, or meat
• In the Philippines (saluyot), leaves are boiled and served with bagoong (fermented fish paste)
• Japanese cuisine uses the leaves in nabemono (hot pot dishes)
• Leaves can be dried and stored as a powder for year-round use
• Young shoots and tender stems are also cooked
• The slimy texture is considered essential and desirable in traditional preparations
Fun Fact
In Egypt, molokhia soup is so beloved that it is sometimes called "the food of kings" — legend says the viscous green stew was reserved for the Pharaohs
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