Jute

Jute mallow is an annual herb 1–3 m tall with slender, little-branched stems that are green to red-brown. The leaves are simple and alternate, lanceolate to oblong, 5–15 cm long, toothed, usually with a small pointed tail at the tip and a pair of long ear-like teeth at the base. The small yellow flowers are borne one or two per leaf axil and open at the end of the growing season. The fruit is an elongated cylindrical capsule 5–8 cm long (the long pod that gives the species its name, olitorius meaning of the kitchen garden), containing many seeds; the chromosome number is 2n = 14.

Updated by lebachungtdh@gmail.com · 10/09/2026

Corchorus olitorius originates in tropical Africa and/or South Asia — its origin is still debated — and was domesticated for fibre long ago, chiefly in India and Bangladesh. Together with white jute (Corchorus capsularis) it accounts for most of the world’s jute crop, which ranks second only to cotton among natural fibres by production. Today jute is grown in India, Bangladesh, China, Myanmar, Thailand and many African and South American countries. In Vietnam jute was once grown in the Red River and Mekong deltas as a fibre and vegetable crop.

Updated by lebachungtdh@gmail.com · 10/09/2026

Jute fibre is a bast fibre from the stem bark: it consists mainly of cellulose (about 55–65%) together with hemicellulose, lignin (higher than in ramie, which makes jute stiffer and more prone to rot), pectin and gums. After retting in water to break down the pectin, the fibre is stripped and dried. Young jute leaves (jute mallow) contain a mucilaginous polysaccharide that thickens liquids, along with vitamins, minerals, flavonoids and a small amount of cardiac glycoside (corchorin) of mild toxicity. The seeds also contain cardiac glycosides and are not edible.

Updated by lebachungtdh@gmail.com · 10/09/2026

Jute is a cheap, biodegradable fibre crop: the fibre is woven into sacking, burlap, hessian, carpet backing, ropes and cordage, and is also made into pulp, geotextiles and eco-friendly composite materials. Because of its low cost and biodegradability, jute is increasingly favoured in green materials, eco-friendly bags and agriculture. The young leaves are a popular vegetable in many countries (jute mallow in Vietnam, molokhia in Egypt and the Middle East), cooked in soups and stews; in folk medicine jute leaves are used to reduce fever and as a diuretic and laxative.

Updated by lebachungtdh@gmail.com · 10/09/2026

Jute has not been assessed globally on the IUCN Red List (NE) and is not threatened because it is a crop. As for safety, the young leaves are edible once cooked; however, the seeds contain cardiac glycosides (corchorin) that can be toxic if eaten in quantity and should not be used as food. The mucilage in jute mallow can cause mild bloating in some people, and those with heart or kidney disease should be cautious about using it as a medicine. When growing jute, note that it needs much water and depletes soil nutrients, so rotation is advisable.

Updated by lebachungtdh@gmail.com · 10/09/2026