The plants are tall, usually annual herbs, reaching a height of 2–4 m, unbranched or with only a few side branches.

The leaves are alternate, simple, lanceolate, 5–15 cm long, with an acuminate tip and a finely serrated or lobed margin.

The genus has been classified into a number of different families, including Capparaceae, Cistaceae, Papaveraceae, and Tiliaceae.

The putative family name "Oceanopapaveraceae" has occasionally appeared in print and on the web but is a nomen nudum and has never been validly published nor recognised by any system of plant taxonomy.

The leaves of Corchorus are rich in betacarotene, iron, calcium, and vitamin C. The plant has an antioxidant activity with a significant α-tocopherol equivalent vitamin E.[citation needed] In North Africa and the Middle East, the young leaves of Corchorus species are known in Arabic as malukhiyah and are used as green leafy vegetables .

In Turkey and Cyprus, the plant is known as molohiya or molocha and is usually cooked into a kind of chicken stew.

[9] The leaves of Corchorus have been a staple Egyptian food since the time of the Pharaohs and it is from there that it gains its recognition and popularity.

[10][11] Jute leaves are also consumed among the Luhya people of Western Kenya, where it is commonly known as mrenda or murere.