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One of the important food crops of the ancient Inca empire. Leaves were eaten as a leaf vegetable or used raw in salads. [179] Morinda citrifolia: Noni tree: Known as bai-yo in Thai cuisine the leaves are cooked with coconut milk in a curry. [180] Moringa oleifera: Drumstick tree: Leaves are very popular in South Asia for curries and omelettes ...
Leaves and young shoots; edible raw or prepared as a green vegetable [39] Good-King-Henry: Chenopodium bonus-henricus: Most of Europe, West Asia and eastern North America: Young shoots (until early summer) and leaves (until August). The shoots can be cooked like asparagus, and the leaves like spinach. [40] Cogongrass Imperata cylindrica
Siling labuyo is a small chili pepper cultivar that developed in the Philippines after the Columbian Exchange. It belongs to the species Capsicum frutescens and is characterized by triangular fruits that grow pointing upwards. [1] The fruits and leaves are used in traditional Philippine cuisine.
The leaves are used for the thatching of roofs and wrapping food. Overharvesting of the leaves of plants causes a reduction in leaf size. The leaves do grow faster after harvest but tend to be smaller. [6] The foliage of the Saribus rotundifolius is the unofficial national leaf of the Philippines. [14]
The leaves of many fodder crops are also edible for humans, but are usually only eaten under famine conditions. Examples include alfalfa, clover, and most grasses, including wheat and barley. Food processing, such as drying and grinding into powder or pulping and pressing for juice, may involve these crop leaves in a diet.
The young fronds are stir-fried and used in salads. [6] [7]They may have mild amounts of fern toxins but no major toxic effects are recorded. [8]It is known as pakô ("wing") in the Philippines, [6] pucuk paku and paku tanjung in Malaysia, sayur paku or pakis in Indonesia, phak koot (Thai: ผักกูด) in Thailand, rau dớn in Vietnam, dhekia (Assamese: ঢেকীয়া) in Assam ...
It is endemic to the Philippines, where it is known as yakal in the Filipino language. Yakal is a medium to large tree about 25 to 30 meters tall. Its wood is hard and dark brownish-yellow, its branchlets slender, blackish, and slightly hairy. Its leaves are coriaceous, ovate to lanceolate, or oblong-lanceolate or apex acuminate.
The leaves and flowers are both edible. The leaves have a strong bitter, sometimes peppery flavor similar to mustard greens . The fruit is a dehiscent silique, a slender and spindle-shaped capsule , and measures 12 cm in length and 8–10 mm in width.