JAPANESE SALUYOT: Interest From All Over

JAPANESE SALUYOT: Interest From All Over
JAPANESE SALUYOT: Interest From All Over
The Japanese Saluyot has big tender leaves. Photo shows newly harvested leaves that are ready for cooking.

Saluyot is really relished by a lot of Filipinos everywhere. When we announced in this blog the availability of the first  harvest of seeds of the special Japanese Saluyot selection, viewers from practically every place in the country wanted to try this special selection.

People from General Santos, Tabuk (Kalinga), Samar, Kabacan (North Cotabato) and even an Ilocano in Vienna who will be coming back to the Philippines on January 15 have made reservations for seeds.

The Japanese Saluyot selection is special in a number of ways. It is a fast grower and grows as tall as eight feet. The leaves are much bigger than those of the ordinary variety, yet they are very tender and as flavorful as the native strain. The seeds are now available at the Sarian Farm in Teresa, Rizal where the seeds were first planted in June 2014 and seeds were harvested in October.

JAPANESE SALUYOT: Interest From All Over
Zac B. Sarian standing beside the Japanese Saluyot about 8 feet tall.

Saluyot is a favorite vegetable of the Japanese because it is not only delicious, it is considered to have health attributes. Our favorite way of cooking is to cook the leaves adobo style with lots of garlic, ‘bagnet’, eggplant, okra, vinegar and fish sauce to taste. Another preparation is to cook a soupy dish with broiled mudfish (dalag), bamboo shoot and young saluyot leaves. The leaves can also be powdered and used to fortify pansit canton noodles together with malunggay powder.

JAPANESE SALUYOT: Interest From All Over
Seed pods of the Japanese Saluyot. One pod contains more than 150 seeds. Seeds germinate in just a few days from sowing.

A limited number of seed packets are available at the Sarian Farm in Teresa, Rizal inquire here at SARIAN FARM.

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