DESCRIPTIONS OF SPECIES 

 Family POLYPODIACEAE 



Genus ATHYRIUM 

 ATHYRIUM ESCULENTUM Copel. (Figs. 2, 3). Pako. 



The young fronds of this fern are eaten in all parts of the 

 Islands, either fresh as a salad or cooked as a green vegetable. 

 In many Philippine towns pako can always be found in the 

 market. 



Athyrium escidentum has twice or thrice pinnate fronds, which 

 are 50 to 80 centimeters long, and about half as wide as long. 



This species is widely distributed in the Archipelago and is a 

 characteristic plant on gravel bars and banks of swift streams. 



Family OPHIOGLOSSACEAE 



Genus HELM INTHOSTACHYS 



HELMINTHOSTACHYS 2EYLANICA (L.) Hook. TUKOD. 



Local names: Tumatanud (Samar) ; kaliti (Bataan) ; tukod (Pangasi- 

 nan) ; tnkod-bamnvd (Rizal) ; tungkut-khTgit (Pampanga). 



The young fronds of this fern are eaten raw as a salad or 

 cooked as a vegetable. 



HelmintJiostachys zeylanica is an herb with leaves which grow 

 singly from an underground rhizome. The leafstalk is up to 

 30 centimeters in length and bears at the apex a three-parted, 

 sterile frond. The fertile part is spike-like and arises from 

 the stalk. 



This species is locally abundant in thickets at low altitudes. 

 It is rather extensively used for food. 



Family CYCADACEAE 



Genus CYCAS 



CYCAS RUM PHI I Mig. (Figs. 4, 5). PiTOGO. 



Local names: Bait (Tawi-Tawi) ; hayit (Basilan) ; olivet (Zambales, Ba- 

 taan, Laguna, Tayabas, Cavite, Camarines, Mindoro) ; olivo (Cagayan) ; 

 pati'igo (Batangas) ; pitogo (Tayabas, Negros Occidental) ; sauang (Ca- 

 gayan). 



In times of famine, the ripe seeds of this plant are prepared 

 as food in some of the isolated parts of the Philippines. 



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