Jute leaves are the edible leaves of the jute plant, scientifically known as Corchorus olitorius. They are commonly used in various cuisines, especially in parts of South Asia and Africa. Jute leaves are rich in vitamins A and C, as well as minerals like calcium and iron, making them a nutritious addition to meals. These leaves can be cooked in different ways, such as in soups, stews, or stir-fries. They have a slightly mucilaginous texture when cooked, which can enhance the consistency of dishes. Jute leaves are also known for their health benefits, including aiding digestion and boosting immunity.