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Saluyot or Jute leaves
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Posted by AbetSoCal z10/SoCal/z22 (My Page) on Tue, Oct 11, 05 at 12:36
| Anyone heard of saluyot or jute leaves used in Asian and Middle Eastern cooking? |
Follow-Up Postings:
RE: Saluyot or Jute leaves
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| In Vietnamese cooking the tender leaves at the tips are cooked with luffa and shrimp as a soup. It thickens the soup in the same way Malabar spinach and okra can. Older leaves tend to be fibrous and thus inedible. I assume the jute fibers come from cultivars that favor the tougher plants whereas the edible jute have been selected for the more tender features. |
RE: Saluyot or Jute leaves
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| If it's any help, it's also known as Melokheya (or Malukhia) and Jew's Mallow. It's been a popular item here recently because it was featured on a cooking segment on some home improvement show. The dried leaves are also used as soup thickener. Apparently it's a popular vegetable across North Africa. |
RE: Saluyot or Jute leaves
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| Thanks, Otcay and Raymondo! I have some growing from seeds that my coworker gave me last spring. They're very good in soup! I'll save the seeds for next year. |
RE: Saluyot or Jute leaves
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| Where can I buy the Saluyot or Jute leaves in Ca or somewhere on-line please let me know thanks |
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