Corchorus

Corchorus is a genus of about 40–100 species of flowering plants in the family Malvaceae, native to tropical and subtropical regions throughout the world. Different common names are used in different contexts, with jute applying to the fiber produced from the plant, and mallow-leaves for the leaves used as a vegetable. The plants are tall, usually annual herbs, reaching a height of 2–4 m, unbranched or with only a few side branches. The leaves are alternate, simple, lanceolate, 5–15 cm long, with an acuminate tip and a finely serrated or lobed margin. The flowers are small (2–3 cm diameter) and yellow, with five petals; the fruit is a many-seeded capsule. The genus Corchorus is classified under the subfamily Grewioideae of the family Malvaceae. It contains around 40 to 100 species. The genus Oceanopapaver, previously of uncertain placement, has recently been synonymized under Corchorus. The name was established by Guillaumin in 1932 for the single species Oceanopapaver neocaledonicum Guillaumin from New Caledonia. The genus has been classified in a number of different families including Capparaceae, Cistaceae, Papaveraceae, and Tiliaceae. The putative family name 'Oceanopapaveraceae' has occasionally appeared in print and on the web but is a nomen nudum and has never been validly published nor recognised by any system of plant taxonomy. The genus Corchorus was first described by Linnaeus in his great work Species Plantarum (1753). It is derived from the Ancient Greek word κόρχορος or κόρκορος (korkhoros or korkoros) which referred to a wild plant of uncertain identity, possibly jute or wild asparagus. The fibers from Corchorus (known as jute) are the most widely cultivated vegetable fiber after cotton. Corchorus leaves are consumed in the cuisines of various countries. Corchorus olitorius is used mainly in the cuisines of southern Asia, the Middle East, North Africa and West Africa, Corchorus capsularis in Japan and China. It has a mucilaginous (somewhat 'slimy') texture, similar to okra, when cooked. The seeds are used as a flavouring, and a herbal tea is made from the dried leaves. The leaves of Corchorus are rich in betacarotene, iron, calcium, and vitamin C. The plant has an antioxidant activity with a significant α-tocopherol equivalent vitamin E.