Alugbati

I have even 'yahood' the name, but all I was able to get was the scientific name - Basella alba Linn.

Alugbati is commonly used in stews, which makes a good substitute for spinach. It is said to be an excellent source of calcium and iron and that it has the high roughage value characteristic of leafy vegetables. It is also a good source of vitamin A and an excellent one of vitamins B and C.

It is a native vegetable, for I have grown to see it anywhere in the backyard. Oh, that was back in the province. One can just insert a stalk in a pot of soil, water it regularly and you can have a healthy stew in about a few weeks. Though most people don't like the 'glutinous' nature of this leafy vegetable, it tastes better when you learn to eat it, and smells good too.