Corchorus olitorius
DESCRIPTION
This slightly bitter cooking green common in the Middle East and North Africa grows 5-6 feet tall and eventually produces delicate yellow flowers that develop thin ribbed seed pods. It was probably grown in Ancient Egypt and was known in the Medieval Arab World.
PROVENANCE
This is Oshkosh-grown seed; original was acquired from Smarter by Nature.
GROWING RECOMMENDATIONS
We recommend starting indoors in late April and transplanting out in late May or early June. One can direct sow in late May or early June, but fewer seed pods will develop before the frost. Harvest side shoots when young and tender. Leave main stem intact and more shoots will grow.
SEED SAVING INSTRUCTIONS
Seed pods start as green and eventually turn brown. Fully ripe pods will be brown and dry. They resemble small okra fruits. Once dry, break open the fruits and collect the slate-colored seeds.
CULINARY USES
Sauté with olive oil, garlic and cilantro to eat with rice. Used as an ingredient in soups or stews, it can thicken them slightly as okra does.
PRESERVING THE HARVEST
Blanch and freeze.