Corchorus

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Corchorus

Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Malvales
Family: Malvaceae
Genus: Corchorus
L.
Species

About 40-100 species, including:
Corchorus aestuans
Corchorus capsularis
Corchorus carnarvonensis
Corchorus cunninghamii
Corchorus erodiodes
Corchorus junodi
Corchorus olitorius
Corchorus sidoides
Corchorus tridens
Corchorus walcottii

Corchorus is a genus 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 molokhia (with many similar transliterations from the Egyptian Arabic: ملوخية) applied to the leaves used as a vegetable. Corchorus has been a staple Egyptian food since the time of the Pharaohs.

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.

Contents

[edit] Names

Other names in English include Bush Okra, Nalta Jute, Jute Mallow, and Jew's Mallow.

In Japan the vegetable is known as moroheiya, a borrowing from the original Egyptian Arabic molokheyya.

Called saluyot in Ilocano, it is a popular leafy vegetable in the Ilocos region of the Philippines.

[edit] Uses

[edit] 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.

[edit] Food

Young melokhia 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. Melokhia is eaten widely in Egypt; some consider it the Egyptian national dish. It features in the cuisines of Lebanon, Israel, Syria, Jordan and Tunisia. The basic recipe for Egyptian molokhia is to place 400 grams of finely chopped fresh or frozen molokhia leaves in two cups of chicken broth 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 butter or olive oil in a separate pan until golden brown. Right before the molokhia and the broth start boiling, place the spice mix in the mixture and immediately remove from the fire. It is very important not to allow the molokhia to boil as it coagulates and becomes inedible. The resulting molokhia dish is either eaten as a soup, or served over white rice and boiled or grilled chicken.

In rural villages of the West Bank, many families grow their own "mulukhiyya." 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 Molokhiya cookies (sweet biscuits) with molokhiya 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 α-tocopherol equivalent Vitamin E.

[edit] References and external links

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