Jotho Leaves
Estimated Inventory, bunch : 0
Description/Taste
Jotho leaves range in size from small to large, depending on maturity, and can be 3 to 15 centimeters in length and 1 to 4 centimeters in diameter. The leaves grow in alternate arrangements along branches and have an oblong to obovate shape, tapering to a point on the non-stem end. The leaf’s surface is glossy, smooth, pliable, and lightly textured from the presence of many veins spreading across the surface. The dark green leaves also have even or toothed edges and have a thin, paper-like feel. Jotho leaves are crisp, aqueous, and succulent when young. Mature leaves develop a slightly chewier texture and are typically cooked to soften. Regardless of age, the leaves are known for their mucilaginous consistency when sliced, crushed, or cooked. Jotho leaves can be eaten raw or cooked and have a mild, vegetal, and subtly bitter taste.
Seasons/Availability
Jotho leaves are available year-round, and each region will have varying peak seasons according to their geography and climate.
Current Facts
Jotho leaves, botanically classified as Elatostema lineolatum, are an herbaceous species belonging to the Urticaceae family. The broad and flat leaves grow on branching shrubs reaching 0.5 to 2 meters in height and have a spreading nature, sprouting new roots from stem nodes. The branches often become long and heavy under the weight of the leaves, bending toward the ground and rooting at multiple points, allowing the plant to spread over soil, rocks, and rugged terrain. Jotho leaves are not commercially cultivated and are traditionally foraged from wild plants as the species is abundant in its native growing regions. The leaves and shoots are consumed as vegetables in communities in Southern and Southeastern Asia, mainly in Nepal, Northeastern India, and Bhutan, and are known by regional names including Dumroo and Dambru in Bhutan, Jotho, Jothu, Johi, and Gazo in Nagaland, Ching Sougri, Soluche, Gariyangei, and Jyan in Manipuri, Sano Gangleto in Nepal, Hantekhan in Tangkhul, and Himbu in Karbi. Outside of its native growing regions, Jotho leaves are relatively unknown. The species is valued as a foraged, wild plant and is used in medicinal and culinary preparations.
Nutritional Value
Jotho leaves are a source of iron to develop the protein hemoglobin for oxygen transport through the bloodstream, calcium to build strong bones and teeth, magnesium to control nerve functions, and copper to help the body produce red blood cells. The leaves also provide fiber to regulate the digestive tract, manganese to develop connective tissues, zinc to support the immune system, and phosphorus to assist the body in repairing cells. In Bhutan, Jotho leaves are believed to build immunity and are incorporated into soups as the main ingredient to remove pain and dampness from the body. These soups are traditionally served in the winter and are thought to combat cold weather and seasonal aches and pains. In Nagaland, Jotho leaves are believed to reduce blood pressure and are eaten to soothe sore throats and coat the stomach to protect against ulcers. Jotho leaves are also crushed to release their mucilaginous nature and are applied topically to burns, wounds, and cuts.
Applications
Jotho leaves have a mild, vegetal, and subtly bitter taste suited for fresh and cooked preparations. Young shoots and leaves are prized for their crisp, tender, and succulent nature, and the greens are served raw in salads. Mature, older leaves are customarily cooked and boiled as a simple side dish to meat, mixed with aromatics in vegetable dishes, stir-fried, or served with rice. Jotho leaves are also used to thicken and flavor broths or simmered as a vegetable in warm soups as comfort food. While less common, the leaves can be pickled for extended use and develop a tangy quality. Jotho leaves pair well with chile peppers, garlic, ginger, onions, bamboo, potatoes, rice, soybeans, and smoked meats such as pork or beef. Freshly foraged leaves are immediately used for the best quality and flavor. The leaves can also be stored for a day or two in the refrigerator’s vegetable drawer, but depending on the maturity and freshness, the greens may wilt if kept too long.
Ethnic/Cultural Info
Jotho leaves are a culinary staple in the cuisine of the Angami tribe in Kohima, Nagaland. Kohima is the capital of Nagaland, built along the winding curve of the top of several mountain ridges, and has a subtropical, highland climate. Kohima is also the primary location for the Angami tribe, one of the first tribes to settle in Northeastern India. There are over 60 Angami villages within Kohima, and the Angami tribe is divided into four sub-divisions throughout the city and its surrounding regions: Northern Angami, Western Angami, Southern Angami, and Chakhro Angami. In Southern Angami, residing in the southern areas of Kohima, Jotho leaves are notably used in an Angami dish called gahlo. Jotho leaves are prevalent in the wild in this region, and it is common for foragers to collect leaves and shoots from wild plants surrounding the villages for culinary use. Angami foragers note that there are two main types of Jotho collected in Kohima; the most common type is known as Jotho, and the other is called Johi. Gahlo is considered one of the most traditional dishes of the Angami tribe and is a blend of rice, leaves, smoked meats, fermented soybeans or bamboo, and aromatics. Jotho leaves are the main vegetable in the dish. Other wild leaves are also sometimes used, but Jotho leaves are prized for their mucilaginous properties, believed to protect the digestive tract, support immunity, and add a layer of comfort to the meal.
Geography/History
Jotho leaves are a part of the Elatostema lineolatum species generally native to Southern and Southeastern Asia regions. The plants thrive in tropical to subtropical regions, typically in moist forests, shady mountainsides, and spots near ponds and rivers. Jotho leaves have been growing wild since ancient times and are abundantly found in their native growing regions. The leaves are primarily foraged, and families either gather the greens from nearby wild plants or bundles of the leaves with the stems are sold in select local markets for convenience. Today, Jotho leaves are found in India in the states of Assam, Nagaland, Arunachal Pradesh, Manipur, and Nilgiris. The species is also found in Bhutan, Myanmar, Nepal, and parts of China. The Jotho leaves featured in the photograph above were sourced from a local market in Dimapur, a city in the state of Nagaland in northeastern India.
Recipe Ideas
Recipes that include Jotho Leaves. One
is easiest, three is harder.| Roots and Leisure |
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