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Abstract
Jew’s mallow is an important leafy vegetable in the Middle East, Egypt, Sudan and other of Tropical Africa and Asia (Vincent and Yamaguchi, 1997). It is a popular summer vegetable dish with special delicious taste, which utilized as fresh, dried or frozen products. It had polysaccharides with high quantities of ash (El-Mahdy and El-Sebariy, 1984). Also, it may consider as a good source of calcium, phosphorus and iron.
In Egypt, there are two abundant cultivars of Corchorus olitorius L., i.e., Fallahy (from the North Side) and Saedy (from Upper Egypt). In collection there are another line grown in Siwa Oasis (600 Km far from Alexandria in the deep of western desert) which can be considered as one of Siwa reputation. It has own quality and taste, with high productivity. Such line is not famous outside Siwa and the dried product of it can be considered as one of the present from the Oasis.
Corchorus olitorius L., is a well known as a fiber crop but some types which have short and more branched stems are frequently cultivated as leafy vegetable. Also, jew’s mallow (Jute mallow, Jute, Bush okra, West African Sorrel) is in parts of Africa, Malaysia and Latin Amrican grown as vegetable crop. The leaves are used fresh or dried and stored after drying and used later on during periods of scarcity. The leaves become mucilaginous when cooked.
Other species such as C. aestuans L., C. fascicularis L. and C. Tridenst, are examples of edible plants which are gathered from the wild or collected as “weeds” from the fields.