Comments on: Gabi Leaves in Albay, Cebu and Palawan…

By: Ryan

Ryan — Wed, 18 Nov 2009 04:27:26 +0000

I just want to know if what nutrient value does “gabi” or “taro” have, is it safe to those who suffer from arthritis and rheumatism? Is it high in uric acid?

By: melody

melody — Mon, 10 Aug 2009 09:09:19 +0000

If you want to taste the best Gabi you can go to our place in Tabiguian, Tabaco City, Albay P. It is a the major source of income in our place. The best variety is the yellow one we called “I-pod”.

By: Beny

Beny — Sat, 11 Jul 2009 05:41:45 +0000

Even if I cook the gabi for a while it still itch my throath.
I can’t find a gabi here in the States that won’t itch. Is there any specific brand of dried gabi that is not itchy?

By: GenerSumilang

GenerSumilang — Wed, 11 Feb 2009 13:11:29 +0000

Taro is a common food in south pacific island nations like fiji and solomon islands, if in the philippines is rice, its taro in fiji. Gabi can be found in many countries in asia, africa and even in the jungles of brazil. its a decorative plants in middle east, europe and north africa..In our country, you can found it abudantly in wild or the rainforest,wild gabi is also edible with proper care in cooking, if you made a mistake then you may never ever able to eat it as it will be itchy in the mouth! taste is best with coconut or “bicol style”,leaves can be used as wrapt for a fish steam…some people are using it as replacement for ube…

By: Jerelle J. Marquez

Jerelle J. Marquez — Tue, 16 Dec 2008 05:34:48 +0000

Nice article!

Only may i ask if you have seen a gabi – binting dalaga (local name) variety? We have lots of it in Marinduque.

The stalk is pinkish near the roots and you can cook it without sun drying. It’s not itchy and it doesn’t have after taste.