Corchorus olitorius
"a calcium-rich leafy green in the Linden family that tastes similar to spinach, but with the mucilaginous quality of okra."
This is the leaves of the plant whose stem is used to make jute... and which is eaten in all over the world, under names such as Jew’s mallow, Spanish okra, molokhia, Egyptian spinach, sunhemp, and, in Western Kenya, amongst the Luyhia people, where I encountered it under the name of 'murenda'. I can certainly vouch for its mucilaginous quality.
It's also on the menu at Old Jerusalem, a tasty Middle Eastern restaurant in the Mission, good for vegetarians and omnivores alike. I intend to make it there (again) sometime in the not-too-distant future. If you're interested, let me know.
This is the leaves of the plant whose stem is used to make jute... and which is eaten in all over the world, under names such as Jew’s mallow, Spanish okra, molokhia, Egyptian spinach, sunhemp, and, in Western Kenya, amongst the Luyhia people, where I encountered it under the name of 'murenda'. I can certainly vouch for its mucilaginous quality.
It's also on the menu at Old Jerusalem, a tasty Middle Eastern restaurant in the Mission, good for vegetarians and omnivores alike. I intend to make it there (again) sometime in the not-too-distant future. If you're interested, let me know.