Saluyot (Jute)

I love eating saluyot or jute not only because of it's good taste but also because of the nutrients that I get from it. It's saluyot season nowadays and so we always eat pinakbet na saluyot. Surprisingly, my hubby love it too. I also love mixing saluyot with other vegetables when cooking. It gives good taste to it. I know some people don't like to eat saluyot but they don't know what they're missing.

What is in saluyot that should merit your attention? Firstly, it is rich in beta-carotene for good eyesight, iron for healthy red blood cells, calcium for strong bones and teeth, and vitamin C for smooth, clear skin, strong immune cells, and fast wound healing. In other words, saluyot is a nourishing green leafy vegetable. Secondly, it is the legitimate source of the world's raw materials for containers of rice, corn, sugar, mongo and other commodities.

Saluyot is a leafy vegetable popular among Ilocanos, pasao, pasao na bilog or tagabang among Tagalogs, and lumbal, sumpa or panigbin among Visayans. Saluyot is easy to propagate, you can start harvesting the leaves after one month. It is easier to plant saluyot than any other crop since you don't need pesticide and fertilizer to grow the crop.

Here's a good recipe from saluyot:

Saluyot With Labong

Ingredients:

3 cups rice washing
2 medium tomatoes, sliced
4 tsp bagoong isda, mashed and strained
1 cup labong
3 cups saluyot leaves
3/4 cups malunggay leaves
1 medium piece broiled bangus, cut into 3 slice

Procedure:

Boil rice washing together with tomatoes. Add bagoong sauce. Mix in labong and let simmer for 15-20 minutes or until labong is cooked. Add saluyot, malunggay leaves and broiled bangus and continue simmering for 3 minutes.