The list of plants in the Philippines that are used as food is long and diverse. This is because Philippines is a country rich in farmland, forests, and coastal areas. Filipinos enjoy vegetables, fruits, herbs, and crops that can be eaten fresh or turned into delicious traditional products. This article explains the most common edible plants, how they are used, and their importance to Filipino health and culture.

I’m doctor Helal from Helal Medical Manila. When I moved to my house outside Manila, I did not realize that one day I will become a Plantito (plant Lover). I used the backyard lot that was abandoned! I transferred it to a beautiful garden with some Filipino plants and trees. I will one day I have more from the list below!

1. Fruits Commonly Eaten Fresh (“As Is”)

1.1 Mango (Mangga)

The Philippine mango is famous for its sweet flavor. How eaten:

• Fresh slices
• Ripe mango as dessert
• Green mango with bagoong
• Some are Processed forms as dried mangoes, jams, juices.

1.2 Banana (Saging)

One of the most widely eaten fruits in the country. How to eat Banana:

• Lakatan and Latundan eaten raw
• Saba cooked or fried
• Banana chips, banana cue, turon are porcessed forms of Banana.

1.3 Papaya

How eaten:

• Ripe papaya eaten fresh
• Green papaya is cooked for tinola or atsara
• Health benefits of papaya: rich in vitamin C and digestive enzymes.

1.4 Coconut (Niyog)

A highly versatile plant. It can be eaten as:

• Fresh buko juice and meat
• Processed forms of Coconut include coconut milk (gata), coconut oil, desiccated coconut.

1.5 Pineapple (Pinya)

• It is eaten as Fresh slices
• Processed forms: canned pineapple, juices, jams.

2. Vegetables Commonly Cooked or Prepared After Processing

2.1 Malunggay (Moringa)

A superfood in Filipino households that can be eaten as:
How used:

• Added to soups (tinola), munggo, or vegetables
• Processed forms: malunggay powder, capsules, tea.

2.2 Kamote (Sweet Potato)

• Boiled or steamed
• Processed forms as kamote fries, kamote chips, flour for baking.

2.3 Gabi (Taro)

• Boiled in soups and viands
• Processed forms: laing, taro chips, powdered taro.

2.4 Ampalaya (Bitter Gourd)

• Stir-fried, sautéed with egg, or used in pinakbet
• Processed forms include teas, capsules for wellness.

2.5 Sayote (Chayote)

A staple vegetable in many Filipino dishes. How eaten:

• Sautéed, steamed, added to soups
• Processed forms: pickled sayote.

3. Leafy Greens and Herbs

3.1 Kangkong (Water Spinach)

Common in foods as adobo, sinigang, and sautéed dishes.

3.2 Saluyot

A nutritious leafy green used in Ilocano dishes and other areas of the Philippines.

3.3 Pechay (Native Bok Choy)

Widely used in foods like nilaga, stir-fries, and soups.

3.4 Talbos ng Kamote (Sweet Potato Tops- leaf)

Eaten blanched or with fish sauce and tomatoes.

3.5 Pandan Leaves

Used mainly for aroma and flavor.
Processed forms include pandan powder, jelly flavoring.

4. Root Crops and Staple Carbohydrate Sources

4.1 Cassava (Kamoteng Kahoy)

A low-cost, filling food. How eaten:

• Boiled pieces. Processed forms as cassava cake, suman, chips, tapioca pearls.

4.2 Ube (Purple Yam)

A beloved Filipino ingredient.

• Can be eaten as Boiled or mashed. Processed forms as ube halaya, ice cream, cakes, hopia.

4.3 Mais (Corn)

• Grilled, boiled, or as “mais con yelo”. Processed forms like cornstarch, corn flour, feeds, snacks.

5. Beans and Legumes

5.1 Munggo (Mung Beans)

A common Friday meal. How eaten:

• Munggo guisado or Processed foods as bean sprouts (togue), mung bean flour.

5.2 Sitaw (String Beans)

A major ingredient in pinakbet and sinigang.

5.3 Kadyos (Pigeon Pea)

Popular in Western Visayas in the south of the Philippines (kadyos, baboy, langka).

6. Spices, Flavorings, and Aromatics

6.1 Ginger (Luya)

Used in tinola, teas, and soups.

6.2 Garlic (Bawang) known globally

Essential for Filipino sautéing (gisa).

6.3 Onion (Sibuyas)

Red and white onions used in all main dishes.

6.4 Chili (Siling Labuyo / Siling Haba)

Eaten fresh or used in spicy dishes.

6.5 Lemongrass (Tanglad)

Used for aroma in lechon, soups, and teas.

7. Traditional Filipino Food Plants Used After Processing

Some plants are not eaten raw and only become edible after cooking or processing.

7.1 Rice (Palay)

Needs milling before cooking. Processed forms: rice flour, rice cakes (puto, bibingka), rice noodles.

7.2 Sugarcane

Pressed into juice or processed into raw sugar, white sugar, and muscovado.

7.3 Cacao

Beans are fermented, roasted, and ground. Processed forms: tablea chocolate, hot chocolate, chocolate bars.

7.4 Coffee Bean Plants

Dried, roasted, and ground to make coffee.

7.5 Soybeans

Not eaten raw. Processed forms: tofu (tokwa), taho, soy milk.

Health Benefits of Eating Philippines’ Natural Food Plants

1. High nutritional value
   they are rich in vitamins, minerals, and antioxidants.
2. Affordable and accessible
   They are available in local markets and backyard gardens. I, personally, have some of the above plants in my home garden. H featured them in my videos!
3. Supports local farmers encourages sustainable agriculture.
4. Low processing foods = give healthier options
   Fresh produce reduces added sugar, sodium, and preservatives. S, they are healthier than processed ones.

Recommended References (Clickable Sources)

To help Filipino readers learn more, here are reliable resources:

• Department of Agriculture: Edible Plants and Indigenous Crops
  https://www.da.gov.ph/edible-plants-in-the-philippines/
• Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development (PCAARRD): Featured Native Crops
  https://pcaarrd.dost.gov.ph/home/portal/index.php/quick-information/native-crops

(These links lead to specific information pages, not homepages.)

Summary

The list of plants in the Philippines that are used as food includes fruits, vegetables, root crops, herbs, legumes, and crops that Filipinos enjoy either fresh (“as is”) or after processing. These plants are not only healthy but also connected to culture, local farming, and daily Filipino meals. Knowing and using these natural food sources helps families eat healthier, save money, and support local sustainability.

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