Growing jute plants in a container in August 2024

Young Jute plant is an edible abundant leafy green vegetable in a garden, which is a member of genus Corchorus classified under the subfamily Grewioideae of the family Malvaceae, growing in 2024

Depending on the region, jute leaves are also called edewu, ayoyo, and rau day, pat pata, and many other names. Jute leaves tend to have a bitter taste, although their taste might vary depending on their age. The top part of the plants can be harvested, young are typically more tender and flavorful, while older leaves may be earthier and more fibrous.

Since jute leaves have a slippery texture, they’re often used as a thickening agent in soups, and curries. They’re quite versatile and can be found frozen, fresh, or dried. Jute leaves are low in calories and contain numerous important vitamins and minerals.

Cooked jute leaves tend to offer higher amounts of vitamins and minerals, because they contain three times the amount of raw leaves. Although jute leaves aren't among the top food allergens, it's recommended to avoid them if people experience any side effects after consuming them.