• Description

Vernacular Names: hoku (T'boli), pako

Parts utilized as vegetable and availability: shoots, leaves

Cultivated/Foraged: gathered

Habitat: homegarden, cultivated land, farm, river, forest, surroundings, riverbanks

Availability: all year round

Other uses: sap cures wound or lacerations;
cure for anemia

Dishes:Sautéed, fried, salad, fish soup, ginataan, law-uy

Pako Salad

Ingredients

Sibuyas
Bawang
Pako
Kamatis

Procedure

1 . Soak the collected tips of vegetable fern young fronds in cold water for some minutes and rinse well. You may also blanch them in boiling water beforehand.
2 . In a big bowl, blanched fern, mix fish paste, tomato, garlic and onion.
3 . Serve

Salad na Pako

Ingredients

Dahong pako
Bombay
Kamatis
Luya
Suka

Procedure

1 . Soak the collected tips of vegetable fern young fronds in cold water for some minutes and rinse well. You may also blanch them in boiling water beforehand.
2 . In a big bowl, blanched fern, mix vinegar, tomato, garlic and onion.
3 . Serve