#180 Saluyot

Saluyot (Corchurus olitorious L. ) or jute in English (tugabang in the Visayas) is an annual plant or shrub, growing up to two meters high.  The leaves are edible and is a popular ingredient in many native vegetable stews and meat dishes.

The leaves of saluyot are rich source of iron, protein, calcium, thiamin, riboflavin and niacin.
Cultivated as a leafy vegetable in many Philippine provinces. the leaves are used fresh or dried.  They can be stored after drying and used later on during periods of scarcity. 

Saluyot is a favourite vegetable dish particularly among the Ilokanos in northern Philippines that locals even have a song for this leafy vegetable. The leaves are versatile and in the Philippine kitchen there is a wide variety of preparations for the saluyot leaves including fritters or tempura-like, deep-fried saluyot.

Bon appétit!


Filed under Food

3 responses to “#180 Saluyot

  1. I like saluyot, except for it’s stringy substance, that you look like a rabid dog after you eat it.

  2. luisa

    deep-fried saluyot? bago iyan, ah! i grew up eating lots of this verggies–yes, in the north. unfortunately, it`s not avail in asian stores abroad.

  3. steve

    I think saluyot ang dahilan kung bakit sinasabi ng mga foreigners na “Filipinos eating grass”, kasi crawler ang pagtubo ng saluyot kaya mukha ngang grass. Pero sabi ko naman, “No, we don’t eat grass
    —– we smoke them!!!!”

    Kuha niyo?!? he he he

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