Vegetable – Organic Jute Leaves (পাট শাক – অর্গানিক) Pat Shak

৳ 75.00

Price for 0.5 KG / 500 gm : 75 BDT (including shipping charge)

Leaves

Jute is an edible leafy vegetable of Corchorus genus. Leaves of jute plants are 6-10 cm long, 3.5-5 cm broad, elliptic-lanceolate, apically acute or acuminate, glabrous, serrate, the lower serratures on each side prolonged into a filiform appendage over 6 mm long, rounded at the base, 3-5 nerved; petioles 2-2.5 cm long, slightly pubescent, especially towards the apex; atipules subulate, 6-10 mm long. Leaves are normally Light green colored and are bit bitter in taste. When collected young, jute leaves are tasty and tender; older leaves tend to be more woody and fibrous, making them less ideal for consumption. In addition to adding a distinctive flavor to food, jute leaves also have nutritional value, and they act as thickeners in soups, stews, and sauces.

Nutritional Value

Apart from their slightly bitter taste jute leaves is a good source of nutrients, vitamins and minerals. Consuming 87 gram of jute potherb, cooked without salt offers 94 µg of Vitamin K, 0.496 mg of Vitamin B6, 2.73 mg of Iron,225 µg of Vitamin A,28.7 mg of Vitamin C and 0.222 mg of Copper. Moreover many Amino acids like 0.021 g of Tryptophan, 0.113 g of Threonine, 0.152 g of Isoleucine, 0.266 g of Leucine, 0.151 g of Lysine and 0.044 g of Methionine are also found in 87 gram of cooked jute.

How to Eat

It is occasionally consumed as boiled vegetable with lemon and olive oil.
It is a popular dish in the northern provinces of the Philippines, where it is known as saluyot.
Jute leaves are also consumed by the Luyhia people of Western Kenya, where it is normally known as ‘mrenda’ or ‘murere’
It is eaten with ‘ugali’, which is a staple for most communities in Kenya.
Japan has been importing dry jute leaf from Africa and is using it as the substitute of coffee and tea.
In Europe, jute leaves are used as soup.
It can be steamed and pureed, mixed with chicken, or prepared into soup like how the Japanese prepare it as molohiya.
Like spinach as well as other leafy greens, jute leaves can be cooked whole as a major component of a dish, or loosely chopped so that they can blend better with other ingredients.
Leaves and tender shoots are eaten in India.
Leaves are boiled in water like cabbage and eaten together with other foodstuff or on its own just with some additional salt.
Jute leaves are used to flavor soups, stews, teas, and vegetable dishes.
Dried leaves can be used as a thickener in soups.
Young leaves are added to salads.

How are jute leaves used?

Here’s what you need to know about its uses in the culinary and medicine world.

1. In most parts of Nigeria, they are prepared into a sticky soup known as ewedu along with other ingredients including sweet potato, dried small fish or shrimp.

2.People prepare soups, stews, curries, vegetable dishes, and sometimes teas and tisanes using jute leaves.

3.The leaves tend to get gluey or sticky, like bhindi or okra, which is another common vegetable thickener.

4.Like spinach and other leafy green vegetables, jute leaves can be cooked whole or can be loosely chopped so as to blend better with other foods and ingredients.

5.In Philippines, the leaves are cooked in a vegetable dish known as saluyot, prepared with bitter gourd, bamboo shoots, et al. The vegetable dish a slimy texture.

6.The more the jute leaves are cooked, the denser, gooey and slimy they become; something which is not appetising.

7.Jute leaves are available in fresh, frozen or dried form. They are mostly available in local farmers’ markets.

8.Jute leaves are said to be a good source of beta-carotene, which is why it is used in medicines in most parts in Africa and Middle East.

9.Jute leaves are said to contain iron, protein, vitamin A, C and E, thiamine, riboflavin, niacin, folate and dietary fibres..

10.The leaves are said to have anti-inflammatory properties, which may prevent conditions like arthritis, acne, asthma, cold, et al.

Farm Location: Jamalpur

Price for 0.5 KG / 500 gm : 75 BDT (including shipping charge)

Jute leaves may not be known to many, but they are a part of the jute plant that’s mostly cultivated in Asia, the Middle East, and parts of Africa. Jute leaves are used as a food source in these regions; in fact, they are said to add a distinct flavour to food and also act as thickeners in soups, stews and sauces. Jute leaves are also known as saluyot, ewedu or lalo, depending on the region they are being cultivated or cooked in. The leaves have slightly toothed edges. When harvested young, jute leaves are generally flavourful and tender; on the other hand, older leaves tend to be fibrous and woody. Scientifically known as Corchorus Olitorius, parts of jute plants are used in many ways. While jute stems are used to make rope, paper and a variety of other products, jute leaves are not just for culinary uses but also are known for their medicinal properties.

Few Words About Organic :

Organic food is the product of a farming system which avoids the use of man-made fertilisers, pesticides; growth regulators and livestock feed additives. Irradiation and the use of genetically modified organisms (GMOs) or products produced from or by GMOs are generally prohibited by organic legislation. Organic agriculture is a systems approach to production that is working towards environmentally, socially and economically sustainable production. Instead, the agricultural systems rely on crop rotation, animal and plant manures, some hand weeding and biological pest control’.

Farm Location: Jamalpur

Delivery Information & Shipping Process

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