- from the bark
tissue of
C.
olitorius and
C. capsularis,
especially in
South Asian countries,
though fibre made from
C.
olitorius is
considered to be of...
-
region of Brazil.
Fibre made from
C.
soriasis epactis is the
higher and of a
higher quality than that made from
C.
olitorius. The
fibre is
extracted from the...
-
sauteed and
eaten along with rice or rice gruel. In the Philippines,
C.
olitorius is
known as saluyot. It is
commonly consumed as a
leafy vegetable together...
-
mallow family Malvaceae. The
primary source of the
fiber is
Corchorus olitorius, but such
fiber is
considered inferior to that
derived from Corchorus...
- is a type of jute
plant and a dish made from the
leaves of
Corchorus olitorius,
commonly known in
English as jute, jute leaves, jute mallow,
nalta jute...
-
listed in
Botanical Latin C =
listed by
Coombes Contents: A B
C D E F G H I J K L M N O P Q R S T U V X Z Contents: A B
C D E F G H I J K L M N O P...
- season,
immediately followed by summer.
Temperatures ranging to more than 25 °
C and
relative humidity of 70%–90% are
favorable for
successful cultivation...
- it for
breakfast or lunch. It is
usually eaten with
blended Corchorus olitorius leaves (Dagbani: salinvogu, Hausa: ayoyo, molokai) and okro (Abelmoschus...
- needed] The Vha-Venda
people of
South Africa cook the
leaves of
Corchorus olitorius in a
similar manner. The dish goes well with
vhuswa (pap or
maize meal)...
- hemp", "Madras Hemp" Jute (genus Corchorus), particularly:
Corchorus olitorius, the
primary source of jute
fibre Kenaf (Hibiscus cannabinus), also known...
