Bell pepper (Siling Lara)
Bell pepper, (Capsicum annuum), also called sweet pepper or capsicum, pepper cultivar is grown for its thick, mild fruits. Bell peppers are used in salads and in cooked dishes and are high in vitamin A and vitamin C. The large furrowed fruits are technically berries and can be green, red, yellow, or orange.
Bottle Gourd (Upo)
Also called white-flowered gourd or calabash gourd (Lagenaria siceraria), running or climbing vine of the gourd family (Cucurbitaceae), native to tropical Africa but cultivated in warm climates around the world for its ornamental and useful hard-shelled fruits. The young fruits are edible and are usually cooked as a vegetable.
Broccoli
Large flowering head of a plant belonging to the species Brassica oleracea var. italica. Usually green in color
Brussel sprouts
Small, round heads or buds (usually green in color) of a plant belonging to the group Gemmifera.
Cabbage (Repolyo)
A large, round head of a plant belonging to the species Brassica oleracea, densely surrounded with green, white or purple leaves
Chinese White cabbage (Pechay tagalog)
Also called spoon cabbage (B. rapa, variety chinensis), has glossy dark green leaves and thick crisp white or green stalks in a loose head. Young tender plants are often sold as “baby bok choy” and have a milder flavour. The plant is commonly used in stir-fries and is especially popular in Asian cuisine.
Eggplant (Talong)
A long ovoid vegetable with dark purple skin scientifically known as Solanum melongena.
Garlic (Bawang)
Bulb part of the plant (Allium sativum) in a formed of cloves. Has a strong smell and taste, usually consumed as a spice.
Ginger (Luya)
Rhizome part of the plant (Zingiber officinale). Has a pungent smell and taste and usually consumed as beverage (ginger tea) or as a spice.
Kidney Beans (Patani)
Usually a kidney-shaped seed or pod of plants belonging to the Leguminosae family
Mustard (Mustasa)
Usually a yellow, spicy condiment made from the seeds of the mustard plant (Sinapis hirta).
Napa Cabbage (Pechay baguio)
Napa cabbage (Brassica rapa, var. pekinensis), also called pechay Baguio in the Philippines, a form of Chinese cabbage is cultivated for its edible leaves. Napa cabbage is widely grown in eastern Asia and is commonly used to make kimchi, a traditional Korean dish made of spicy fermented vegetables.
Squash (Kalabasa)
Fruit of the squash plant (Cucurbita moschata Duch). The fruit is usually served as a cooked vegetable, and the seeds and blossoms may also be cooked and eaten.
String Beans / Yard long beans (Sitaw)
Also known as long-podded cowpea, asparagus bean, snake bean, or Chinese long bean. The crop is also an ingredient of the original Ilocano dish, pinakbet or mixed veggies with bagoong and some meat chunks.
Tomato (Kamatis)
Tomato (Solanum lycopersicum) is cultivated extensively for its edible fruits. The fruits are commonly eaten raw in salads, served as a cooked vegetable, used as an ingredient of various prepared dishes, and pickled. Additionally, a large percentage of the world’s tomato crop is used for processing; products include canned tomatoes, tomato juice, ketchup, puree, paste, and “sun-dried” tomatoes or dehydrated pulp.
Vegetable Pear or Chayote (Sayote)
Chayote fruit (Sechium edule) can be boiled, baked, or fried as a vegetable and included in sauces, puddings, tarts, and salads. The composition of the flesh is similar to that of many other cucurbits. Other parts of the plant are eaten as well, including the subterranean root (which is around 20% carbohydrate), young leaves, and tender shoots.
