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locator map of Bohol. The Philippines supports a rich and varied flora with close botanical connections to Indonesia and mainland Southeast Asia.Forests cover almost one-half of the land area and are typically tropical, with the dominant family, Dipterocarpaceae, representing 75% of the stands.
Amorphophallus paeoniifolius, the elephant foot yam [4] or whitespot giant arum, [5] [6] is a tropical plant native to Island Southeast Asia.It is cultivated for its edible tubers in Southeast Asia, South Asia, Madagascar, New Guinea, and the Pacific islands.
Strongylodon macrobotrys, commonly known as the jade vine, emerald vine, [2] or turquoise jade vine, [3] is a leguminous vine endemic to the Philippines. It is a popular ornamental plant known for its cascading clusters of vibrant turquoise or greenish-blue claw-shaped flowers. Cultivating jade vine requires a tropical environment, making it a ...
The flora of the Philippines boasts a diverse array of plant species given its location in the great Malaysian flora. The Malaysian Phytogeographic zone is considered to be one of the most important centers for plant diversity because of the multitude and variance of species occupying that zone. [ 1 ]
Much of the practice were introduced by the Spaniards, Chinese or Americans. Some of the most popular vegetables planted are eggplant, taro (gabi), squash, mung bean, ampalaya and patola. [3] However archaeological evidence of charred vegetable matter on porcelain plates is possible evidence of wide of vegetables in the Filipino diet.
This is a list of threatened plant and animal species in the Philippines as classified by the International Union for Conservation of Nature (IUCN). It includes vulnerable (VU), endangered (EN), critically endangered (CR), and recently extinct (EX) species.
Binukaw belongs to the genus Garcinia (the mangosteens) of the family Clusiaceae.The first description of the correct name of the species is attributed to the French botanist Jacques Denys Choisy in Description des guttifères de l'Inde (1849) based on the basionym Cambogia binucao from the Spanish friar and botanist Francisco Manuel Blanco in Flora de Filipinas in 1837.
In the Philippines, where it is called kangkóng, the tender shoots are cut into segments and cooked, together with the leaves, in fish and meat stews, such as sinigang. The vegetable is also commonly eaten alone. In adobong kangkóng (also called apan-apan), it is sautéed in cooking oil, onions, garlic, vinegar, and soy sauce. [25]