XI, A, 3 Agcaoili: Vegetables of the Philippines 95 



well in the Philippine Islands during the cool season. It is eaten 

 as a salad the same as lettuce. 



Garlic. — Allium sativum L., bauung (T., II., V., Pam.)- 

 Garlic is very generally used in oriental countries for flavoring 

 meats and stews. 



Sugar pea. — Pisum sativum L., chicharro (T., Pam.), guisan- 

 tes (II., v.). The sugar pea grows readily in the Philippine 

 Islands, and if the pods are kept picked before they ripen, it 

 is very productive. The young tender pods are boiled in pre- 

 paring them for food. 



Lima bean. — Phaseolus lunatus L., patani (T., II., V.) , bule 

 (Pam.). The Lima bean is the best edible bean that is grown 

 in the Philippine Islands. It is easy to raise, bears well, and 

 if properly cared for will produce pods for a year or longer. 



Parsley. — Petroselinum sativum, peregil (T.). Parsley is 

 used to flavor soups or stews or to garnish meats and salads. 



Leek. — Allium porrum L., cuchay (T. II.), suche (Pam.). 

 Leek is used to flavor soup and stews in the same way as garlic. 



Pigweed. — Amaranthus oleraceus, culitis (T., V.). Pigweed 

 is sold in the local market (Manila) and is prepared for food 

 in the same manner as spinach. 



Carrot. — Daucus carota L., carot (Sp.), zanahoria (T.). The 

 carrot thrives best in the highlands, but it can be grown suc- 

 cessfully in the lowlands also. Carrots are very appetizing when 

 cooked in the same way as sweet peas and improve the quality of 

 soups and stews when added to these. 



Kale. — Brassica sp., colis maluco (T.). Kale is a variety of 

 cabbage with curly, fleshy leaves that do not form a head. The 

 leaves and stems are eaten as a salad or are stewed in the same 

 manner as cabbage. 



Onion. — Allium ceha, sebuyas (T., Pam.), lasona (II.), 

 cebuyas (V.). Much difficulty is experienced in raising large 

 onions in the tropics, but small onions can be produced very 

 readily. These are useful for flavoring soups or salads or may 

 be eaten raw. 



Cassava. — Manihot utilissima Pohl, camoting cahoy (T., V., 

 Pam.). Cassava grows readily in the Philippine Islands, but 

 at present is utilized for feeding hogs and only to a minor degree 

 as an article of food for man. Considerable prejudice prevails 

 regarding its use as a food owing to the presence in it of a 

 cyanogenetic glucoside which gives off free prussic acid when 

 allowed to stand or to ferment. As cooking destroys the ac- 



