Dried lalo, also known as jute leaves or saluyot, are the dried leaves of the jute plant, often used in traditional cuisine of the Caribbean and parts of Africa and Asia. They are known for their slightly earthy, sometimes bitter taste and are used to add flavor and nutritional value to soups, stews, and other dishes. 
Key Characteristics:
Appearance:
Dried lalo leaves are typically dark green or brownish in color and may be whole or chopped. 
Texture:
They can have a slightly rough texture when dried, but become softer when rehydrated and cooked. 
Flavor:
Lalo has a distinct earthy flavor with subtle hints of bitterness. 
Nutritional Value:
Lalo is a good source of vitamins A, C, and D, as well as minerals and antioxidants, according to Amazon product descriptions. 
Culinary Uses:
Haitian Cuisine: Lalo is a signature dish in Haiti, often featured in soups and stews like Lalo ak Pwason (jute leaves with fish) or Lalo ak Bèf (jute leaves with beef). 
Other Regions: Jute leaves are also used in various dishes in other parts of the Caribbean, Africa, and Asia, sometimes under different names like ewedu or molokhia. 
Rehydration: Dried lalo needs to be rehydrated before cooking, usually by soaking in water or broth. 
Versatility: It can be used as a side dish or added to various recipes, like soups, stews, or stir-fries. 
Allergen Warning; However, individuals with allergies to plants or fibers related to jute and similar herbal products should exercise caution.