She arrived and showed me what she bought. The thing that grabbed my attention was the unfamiliar vegetable leaves, talbos. The veggies she love to buy are camote tops, saluyot and dahon ng ampalaya. This one was different. She said it was sayote leaves. What she gonna do with it? Perhaps it is a surprise.
I got a piece of leaf and a piece of stalk. I was curious how it taste so I ate it. Both leaf and stalk taste good. Also good when dipped in banana catsup or mayonnaise.
The sayote fruit is usually used for tinolang manok in replacement of papaya. According to wiki, it can be cooked to variety of dishes. All plant parts are edible – from roots, stalks, fruits to leaves. Perhaps the flowers are edible too. Hearing about the roots makes very excited – I should try it too.
The plant is a rich source of amino acid and vitamin C. It is diuretic and has anti-inflammatory properties. The leaf is used for treatment of arteriosclerosis and hypertension and kidney stones. According to Stuartxchange, the fruit is laxative, raw pulp is used for soothing of skin rashes and roasted leaves might help in suppuration of boils.
For me, the best preparation for cucumber is enselada, sliced cucumber in mixture of vinegar, sugar, black pepper and chopped onions. However, there is the second best. It is dipping sliced cucumbers in mayo-catsup sauce. The mayo-catsup sauce is a mixture of mayonnaise and catsup.
Note: Cucumber skin is edible and should not be peeled-off. Most nutrients are concentrated in near the peels.
update as of August 1, 2011
My better half cooked a steamed tilapia with sayote leaves.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.