Do you know Jute Leaves or Lalo? I have been eating lalo since I was very young back in Haiti. I never realized that it was not available in supermarkets. For one reason, I have never been enthusiastic about looking at or cooking this leafy vegetable.
I decided to research Lalo’s benefits, usage, and cultivation. I wanted to learn how other people incorporated it into their cuisine. I also wanted to learn how the leafy vegetable was called in different cultures. And why hold this information all to myself?
Lalo, also called Jute, is a leafy vegetable cultivated in many countries and the Caribbean Islands. Lalo or Jute is called in many ways. You will find it mostly by its name Jute and not be confused with the material Jute.
The information found was very informative and worth sharing. Jute Leaves are also called Lalo, Saluyot, Egyptian Spinach (Molokheya), Bush Okra, or ewedu West African Sorrel, depending on the region of the world. Jute plants are widely found in tropical and subtropical areas from Asia to Africa, mostly used in cooking. The leaves are used in stews, soups, tisanes, or teas.
Some jute plants produce very bitter leaves and are not considered edible. Common to Asian and African cooking, jute leaves flavor soups, stews, teas, and vegetable dishes. They are consumed for their flavor, nutritional value as a source of beta-carotene, and their use as an herbal remedy for various health concerns in some regions. The leaves are harvested from specific varieties of this plant for food, while the stalks are used for industrial products such as rope, pulp, paper, fiber, and composites. (recipetips.com)
Also called differently in other parts of the world.
In the US and many parts of the Caribbean, Jute is also called Okra, unlike okra leaves. In Haiti, Jute leaves are called Lalo. Haitians cook Lalo with and without meat. Lalo is mostly cooked with beef or blue carbs (cirique) in many households. In Egypt, Egyptian Molokheya is a soup made with Jute leaves. In other parts of the world, such as the Middle East, it is stir-fried with other ingredients or by itself with savory spices. In Nigeria, a favorite dish, Amala, and Ewedu is a stew made with jute leaves. Whether it is served as a soup, stew, or teas, it has various health benefits.
Jute leaves are very nutritious, rich in calcium, iron, protein, vitamins A, C, and E, thiamin, riboflavin, niacin, folate, and dietary fibers. Jute leaves are sold in specialty stores, fresh, frozen or dried. It can also be found in local farmers’ markets, depending on your location. It is also called okra leaves but not the same leaves from the okra plant.
Usage and other benefits
When jute leaves are cooked, they can get rather gluey and mucilaginous like okra, another common vegetable thickener. The consistency is almost similar to that of okra. Jute Stew is mostly served with rice or other starchy foods to kind of change the texture and make it more appetizing.
Cooking jute leaves can be tricky because it forms a thick slimy syrup similar to the consistency of okra. When preparing jute leaves, cooking them at the right temperature and the right amount of time is essential because the leaves become very dense, gluey, and slimy.
Other usages of Jute leaves are various in health benefits. Jute has been determined to contain ample Vitamin A, thiamine, riboflavin, and ascorbic acid and is also rich in fiber. It is an anti-inflammatory treatment and a wrinkle reducer because it contains anti-oxidant substances.
Jute is also believed to have a curing agent to reduce chronic inflammation of the urinary bladder. The stem and stalk of the Jute plant are used to manufacture ropes and jute sacks. The leaves are also used as facemasks as a beauty tip to rejuvenate the skin.
It is worth knowing its benefits if you wish to use or consume Jute leaves. Remember to check the recipe index for new recipe ideas.
Recipe Ideas for Jute Leaves
Disclaimer: The information presented herein is only intended for educational and informational purposes. Individual results may vary, and before consuming Jute Leaves fresh, dried, or frozen or taking it in the form of a supplement, it is always advisable to consult with your own healthcare provider.