Plants in the Philippines Used as Food (As Is or After Processing)

Last Updated on 03/08/2026 by DrHelal

The list of plants in the Philippines that are used as food is long and diverse. This is because Philippines is 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 after processing.

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. I moved to my new house outside Manila. I did not realize that one day I would become a Plantito (plant Lover). I used the backyard lot, that was abandoned, and transferred into a garden with some edible Filipino plants and trees. One day I can have more from the list below!

1. Fruits Commonly Eaten Fresh in the Philippines

Source: Fruits of the Philippines: The Complete List – Flora Fauna Fun

1.1 Mango (Mangga)

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

• we eat as Fresh slices and ripe mango as dessert
• Green mango with used for bagoong, and some are Processed 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 types are eaten raw, and Saba cooked or fried.
• Banana chips, banana cue, turon are porcessed forms.

1.3 Papaya

• Ripe papaya eaten fresh and green papaya is cooked for tinola or atsara (common Filipion dishes).
• Health benefits of papaya:
  It isrich in vitamin C and digestive enzymes.

1.4 Coconut (Niyog)

A highly versatile plant. It can be eaten as fresh buko juice and meat, or processed as coconut milk (gata), coconut oil, desiccated coconut.

1.5 Pineapple (Pinya)

• It is eaten as Fresh slices, or processed as 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:

• 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. Eaten as 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 Food Plants Used After Processing in the Philippines

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.

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 for Food Plants in the Philippines

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

Summary

Plants in the Philippines that are used as food includes fruits, vegetables, root crops, herbs, and legumes. These crops are enjoyed by Filipinos 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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