Montana Jute Leaves | Ewedu

Jute leaves are packed with vitamin K. This vitamin is useful in blood clotting. It also helps to reduce the chances of jaundice and poor absorption of nutrients. Chances of developing other common diseases, including colitis, Crohn's disease, and sprue are reduced significantly when you feed on jute leaves.

Depending on the region they are grown or prepared in, jute leaves are also known as saluyot, ewedu, or lalo. Jute leaves can be cooked whole or in loosely chopped form to better combine with other foods and ingredients. The leaves have a tendency to get gluey or sticky.

Ewedu leaf as the Yoruba's call it, Achingbara in Igbo, Rama in Hausa or Jute leaves as in English Language all point to the same leaf botanically known as Corchorus Olitorius. It is a green leafy edible vegetable that is prepared into the delicious slimy soup called ewedu.