Jute leaves are gluey in nature. Cooking jute leaves are a bit tricky because it form slimy syrup similar to okra. Leaves must be cooked in right temperature and right time otherwise they can’t be cooked and will remain gluey. It is the best starchy food to be eaten.
Lalu is available throughout the summer in New England.
The leaves are cultivated for various varieties for food, while the stems are used for industrial products such as rope, pulp, paper, fiber, and composites
Jute leaves are very nutritious, full of calcium, iron, protein, vitamin A, C and E, thiamin, riboflavin, niacin, folate, and dietary fibers. Jute leaves are available in every form. They are used for their flavor, their nutritional value as a source of beta-carotene, and in some regions for their use as an herbal cure for various health issues.
It is common in Asian and African cuisine, jute leaves are used for flavoring soups, stews, teas, and vegetable dishes. The leaves are used in stews, soups, tisanes or teas. In the US and in many parts of the Caribbean, Jute is also known as Okra, not the same as okra leaves. In Haiti Jute leaves are called Lalu. Haitians cook Lalu with and without combination of meat. In many households Lalu is mostly cooked with beef or blue carbs. In Nigeria, a favorite dish, Amala and Ewedu is a stew cooked with jute leaves.
It is used for various health issues it is rich source of Vitamin A, thiamine, riboflavin, ascorbic acid, and is also rich in fiber. It is used as an anti-inflammatory treatment and a wrinkle reducer because it contains anti-oxidant substances.
Lalu also called Jute is harvested in many countries and in the Caribbean Islands. 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 where they are mostly used in cooking.