Gathering some leaves and young shoots of Lagikway (Abelmoschus manihot) for cooking. It blends well with many dishes, especially sinigang and tinola, because of their neutral taste. Leaves are used to thicken soup.
Very high in Vitamin A, Iron and Magnesium. 😋🌱❤️
Lots of planting materials available at BORIS PRIVATE SANCTUM.
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