94 The Philippine Journal of Science isie 



is a Spanish word for "bitter," a property of this fruit. It 

 grows both wild and in the cultivated state. The green fruits 

 are sliced and cooked in salted water to reduce the bitterness 

 and are then eaten with meat as a relish. The fruits are also 

 pickled. The leaves and flowers are also cooked and eaten. 



Cangcong. — Ipomoea reptans Poir, balangeg (II.), cangcong 

 (T.), tangcong (V.), cancong (Pam.). This plant resembles 

 the sweet potato vine and belongs in the same genus. It is 

 commonly used as a pot herb. It is very plentiful. 



Pepper. — Capsicum annum L., pimento (S-p.) , silit sairo (II.), 

 sili (T.), lara (Pam.). Not only the fruit of the pepper, but 

 also the leaves are used in the various foods for seasoning and 

 condimental purposes. 



Sweet potato. — Ipomoea batatas (L.) Poir, camote (Sp., T., 

 Pam.), camutig (II.), tigsi (V.). The sweet potato is becoming 

 much more common, and as it grows luxuriantly, is of fine 

 quality, and is much more palatable than the yam, it will even- 

 tually largely displace the latter as it has done in the United 

 States. The Irish potato can be grown only at higher altitudes, 

 and consequently it would appear that the sweet potato should 

 become a staple crop for consumption. Because of the simple 

 culinary devices of the people, most of the potatoes are baked. 

 This is fortunate, as dietitians agree that the most economical 

 and digestible method of preparing potatoes is by roasting. 



Yam. — Dioscorea spp., ube (Sp., T., V., Pam.), {D. alata L.). 

 The yam can always be bought in the markets at a very low 

 price. It is prepared for eating in the same way as the sweet 

 potato. 



Yam bean. — Pachyrrhizus erosus (L.) Urb, sincamas (T., 

 Pam.), lincamas (V.), lancamas. The tender, unripe pods are 

 eaten in the same manner as beans. The roots, which are similar 

 to the turnip in appearance, are eaten raw as a salad or cooked 

 like the turnip. They are not well known. 



Coriander. — Coriandrum sativum h., unsuy (T.). The young, 

 tender leaves are added to pansit, a dish made from bihon, misua, 

 or mique, and meat, such as pork or lobster, or are cooked with 

 meat. The fruits are used for flavoring purposes, for flavoring 

 candy, alcoholic drinks, and various preserves. 



Celery. — Apium graveoleus L., kinchay (T.), quiamse 

 (Pam.). Celery is used in salads and soups and is eaten with 

 salt. It is an excellent relish and as it grows readily should 

 be much more common as an article of diet. 



Endive. — Chichorium endivia, escarola (T.). Endive grows 



