Lalo leaves, also known as jute leaves, are traditionally found and consumed in Asia and Africa. Jute leaves are usually used in soups, stews and curries and need to be cooked for a long time, as they tend to get sticky. Edible jute leaves are considered vegetables, they can be tender or fibrous. If they are overtly bitter, they are not edible. Lalo or jute leaves have a slightly bitter taste and need to be washed multiple times, or even soaked in water before cooking, as that is the only way to remove the bitterness.