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Jute is an edible leafy vegetable of Corchorus genus.  Leaves of jute plants are  6-10 cm long, 3.5-5 cm broad, elliptic-lanceolate, apically acute or acuminate, glabrous, serrate, the lower serratures on each side prolonged into a filiform appendage over 6 mm long, rounded at the base, 3-5 nerved; petioles 2-2.5 cm long, slightly pubescent, especially towards the apex; atipules subulate, 6-10 mm long. Leaves are normally Light green colored and are bit bitter in taste.  When collected young, jute leaves are tasty and tender; older leaves tend to be more woody and fibrous, making them less ideal for consumption. In addition to adding a distinctive flavor to food, jute leaves also have nutritional value, and they act as thickeners in soups, stews, and sauces. History For centuries, jute has been an essential part of the culture of East Bengal, in the whole southwest of Bangladesh. Since the 17th century the British East India Company started trading in Jute. During the rul