Monday, May 23, 2016

Wild Food Plants during the Monsoon Season


Graduate Research topic in for MS and PhD in Biology (UST and DLSU-D)
Included, Karimbuaya - Secret of for Tasty Lechon

Dr Abe V Rotor
Living with Nature - School on Blog [avrotor.blogspot.com]
Paaralang Bayan sa Himpapawid (People's School-on-Air) with Ms Melly C Tenorio
738 DZRB AM Band, 8 to 9 evening class, Monday to Friday [www.pbs.gov.ph]

Talinum

Himbaba-o
  Malunggay
Alugbati


Bagbagkong
Saluyot
Pako'
Dampalit
                                                    Gulasiman

These edible wild plants - and many more - are indigenous to the Philippines and ethnic culture. They just sprout from the ground soon after the first rain of the monsoon season. That's why "we shall never want." Food is everywhere at any time of the year. The Philippines is lucky indeed. No one has actually died of hunger.

Research on the scientific names and botanical descriptiobn of these plants. Label the plants shown above. Include the following: kalunay or amaranth, kamkamote, kadios, katuray, Madre de cacao flowers, labong (bamboo shoot), ubi, tugui,  wild chestnut (buslig), papait, tultullaya, aplas (wild fig), tabtabukol, aratilis.   

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  • Taro (Colocasia sp.). The Palawan gabi grows twice the height of man and produces a large corm.  There is a technique in preparing and cooking the corm. Or making starch out of it.  The key is thorough cleaning and cooking. 

  • Talisay (Terminalia catappa) bears nut like fruits that contain small seeds that taste like almond.

  • Balleba (Vallisnera) is an aquatic plant growing in clear streams, ponds and lakes, whose leaves appear like ribbon, hence it is also called ribbon grass. The leaves are gathered and served fresh with tomato, onion and salt.
  •   Mulberry (Morus alba). Its leaves are the chief food of silkworm.  The fruits when ripe are purple to black, and while very small are juicy and fairly sweet 
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Bonus: Add other wild food plants not listed here. Thank you. AVR

Karimbuaya - Secret of for Tasty Lechon




It grows everywhere in the tropics, on wastelands, on idle farms and gardens, and untrodden corners of the field.

Yet its presence is unsuspecting. Actually it grows almost into a tree. Its four cornered branches and stems are crowned with rows of stubby thorns, and bleed profusely with milky sap when cut, that browsing animals would not dare trespass, more so eat. Thus this perennial wild plant is an ideal natural fence and border.

Young Euphorbia nerifolia grown directly from cutting. 

But sorosoro or karimbuaya (Ilk) has another value very few people are aware. But to Ilocanos, no lechon is without karimbuaya.

This is the basic culinary procedure.
  • Gather mature leaves as many as needed.
  • Cut the leaves diagonally and thinly. Avoid skin contact as much as possible.
  • Stuff the inside of the chicken or piglet and secure it closed. Similarly do the same with lechon baka and rellenong bangos.
  • The stuff goes through the whole cooking periodIt is served on the table as side dish vegetable for the lechon. It has a mild sour taste.
Why use karimbuaya? The sap removes unpleasant odor of meat and fish. It imparts a mild aroma, and improves taste. It is compatible with tanglad and ginger, onion and garlic, and most food adjuncts and additives.

Try karimbuaya next time you prepare lechon and relleno.~


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