Deutsch: Saluyot / Español: Saluyot / Português: Saluyot / Français: Saluyot / Italiano: Saluyot

Saluyot is a leafy green vegetable, also known as jute mallow or Corchorus olitorius, commonly used in Filipino cuisine and other Asian and African culinary traditions. It is known for its slightly bitter taste and mucilaginous (slippery or sticky) texture when cooked, similar to okra. Saluyot is highly valued for its nutritional benefits, being rich in vitamins A, C, and E, as well as iron, calcium, and antioxidants.

General Description

Saluyot is a versatile leafy green vegetable that grows in tropical and subtropical climates. The plant has dark green, tender leaves that are typically harvested when young. In Filipino cuisine, saluyot is often used in soups, stews, and sautéed dishes due to its ability to thicken broths and add a distinct, slightly slimy texture.

The leaves have a mildly bitter taste that mellows with cooking, and their mucilaginous quality helps thicken dishes, making them ideal for dishes like:

• Saluyot Soup: A traditional Filipino dish where saluyot leaves are cooked with other vegetables, fish, or meat, often in a broth flavoured with garlic, onions, and ginger.
• Dinengdeng: A vegetable stew from the Ilocos region of the Philippines, where saluyot is combined with other leafy greens, vegetables, and fish, seasoned with fish sauce or shrimp paste.
• Ginisang Saluyot: A simple sautéed dish where saluyot leaves are cooked with garlic, onions, and tomatoes, often served as a side dish with rice.

Application Areas

• Soups and Stews: Used in various broths, soups, and stews for its thickening properties and distinct texture.
• Sautéed Dishes: Lightly sautéed with garlic and onions as a side dish or accompaniment to grilled meats and seafood.
• Vegetable Salads: Occasionally blanched and added to salads for an earthy, slightly bitter flavour.

Well-Known Examples

• Saluyot Soup with Tilapia: A popular soup made with saluyot leaves and fish, often served with rice.
• Dinengdeng na Saluyot: A vegetable medley with saluyot as a primary ingredient, cooked in a savoury broth with fermented fish or shrimp paste.
• Ginisang Saluyot at Kalabasa: A sautéed dish combining saluyot leaves with squash, garlic, onions, and tomatoes.

Treatment and Risks

• Digestive Health: Saluyot has high fibre content, which can aid digestion but may cause discomfort for those with sensitive digestive systems.
• Storage: Fresh saluyot leaves should be stored in a cool, dry place or refrigerated and used within a few days to maintain freshness.
• Preparation: To reduce bitterness, saluyot leaves can be blanched or cooked briefly. The slimy texture may not appeal to all palates, so adjusting the cooking time can help manage this characteristic.

Similar Terms

• Jute Mallow: The English term for saluyot, used in African and Middle Eastern cooking (e.g., in Molokhia, an Egyptian jute mallow soup).
• Okra: A mucilaginous vegetable with a similar texture, often used in soups and stews for thickening.
• Spinach: Another leafy green, less mucilaginous but sometimes used in similar dishes for its health benefits and mild flavour.

Summary

Saluyot is a nutrient-rich leafy green vegetable commonly used in Filipino cuisine for its slightly bitter flavour and mucilaginous texture. It is versatile and used in soups, stews, and sautéed dishes, contributing thickness and unique taste while providing numerous health benefits.

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