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Corchorus is a genus plant 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 Mallow-Leaves Malukhiyah (with many similar transliterations from the Arabic: ??????) applied to the leaves used as a vegetable. The leaves from the Corchorus plant has been a staple Egyptian food since the time of the Pharaohs and is from there it gains its recognition and popularity. Varieties of Mallow-leaves stew with rice is a well known Middle-eastern cuisine.
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. It thrives almost anywhere, and can be grown year-round.
The genus Oceanopapaver, previously of uncertain placement, has recently been synonymized under Corchorus.
Names
Other names in English include Mallow Leaves, Jute Mallow, and Jew's Mallow.
In Japan the vegetable is known as moroheiya, a borrowing from the original Egyptian Arabic malukhiyah.
Called saluyot in Ilocano, it is a popular leafy vegetable in the Ilocos region of the Philippines.
Uses
[] Fiber
See main article at jute
The plants of Corchorus genus satisfy the world with great amounts of fiber needs. The fibers from these plants are the most widely cultivated vegetable fiber after cotton.
Food
Young malukhiyah leaves are used as a green leaf vegetable; Corchorus olitorius is used mainly in southern Asia, Egypt and Cyprus, Corchorus capsularis in Japan and China. It has a mucilaginous (somewhat "slimy") texture, similar to okra, when cooked. The seeds are used as a flavouring, and a herbal tea is made from the dried leaves. Malukhiyah is eaten widely in Egypt and some consider it the Egyptian national dish. It features in the cuisines of Lebanon, Palestine, Syria, Jordan and Tunisia. The basic recipe for Egyptian malukhiyah stew is to place 400 grams of finely chopped fresh or frozen Mallow leaves in two cups of chicken stock and keep under low fire. In the mean time prepare the molokhia spice mix by frying a table spoon of ground dried coriander and three cloves of minced garlic in a table spoon of oil in a separate pan until golden brown. Right before the malukhiyah and the stock start boiling, place the spice mix in the mixture and immediately remove from the fire. It is very important not to allow the malukhiyah to boil as it coagulates and becomes inedible. The resulting malukhiyah dish is served with white rice and chicken.
In rural villages of the West Bank, many families grow their own "Mallow Leaves." Here is a picture of the plant taken in Bi"lim: [1]. It constitutes a significant constituent of their diet, thickening dishes and contributing vitamins, especially A.
2007 September: Sizzler, an American restaurant chain, is selling mallow leaves cookies (sweet biscuits) with malukhiyah as the featured ingredient, at the Shinjuku location in Tokyo, Japan[citation needed].
The leaves are rich in betacarotene, iron, calcium, and Vitamin C. The plant has an antioxidant activity with a significant a-tocopherol equivalent Vitamin E.
References and external links
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![[1]](http://biology.clc.uc.edu/Fankhauser/Travel/Palestine/11_bilim/P7052235.JPG){kind=link}