Sanselera? Sansalera? Anyone have a clue???
I ran across this palanggana of stunningly vibrant small fresh leaves of an herb (?, I am assuming) or plant, at the entrance to the Nasugbu market several weeks ago. At PHP10 for a small cup or palm full, the vendor said it was “sanselera” or SOMETHING that sounded like that. I purchased two little plastic bags full and went around to my sukis in the market and asked each of them what it was called and got salsalera, salselera, etc. and I assumed I could figure it out once I got home. They advised that it was incredibly bitter, but incredibly good for you… in the same manner that say ampalaya’s bitterness must be balanced off with fantastic healing or rejuvenation benefits…
Back at home, I couldn’t find any information on the herb/leaves/etc. and stuck the greens in the fridge, intending to add them to an omelette with some onions and tomatoes (cook only for seconds, they warned, or the bitterness would be mind-boggling… or something to that effect). But I forgot about the greens the following morning, left on a trip, and they weren’t so vibrant when I returned. So PHP20 bucks worth of sanselrea went into the garbage. Last week, I returned to the same market but couldn’t find any more of this intriguing herb, and was told it wasn’t that easy to find anymore… so that first encounter may be my last for many more years… bummer. But I am still surprised that I can’t identify it… so I am asking all of you guys if you happen to know what it is, what it is called, and if it has an English name… etc. Many thanks for your help!!!
As far as I can tell from the picture it looks like what we call “sekan” (not sure of the spelling)here in Bulacan. It is predominantly found in the rice paddies along the “pilapil.” It is bitter and is cooked the same way you would the “Kulatding ampalaya leaves.” Those are the tiny leaves of the ampalaya plant that has passed its fruiting stage. It is sauteed in garlic, onions, tomatoes, flaked tinapa and patis. The leaves are added and not stirred until done so that it does not become overly bitter. It is difficult to find because it just grows wild and is considered a weed.
March 30th, 2008Mollugo oppositifolia or sarsalida?
According to Manuel Blanco, in Flora de Filipinas, v. 1, pg. 63 (1877)
Esta planta, cuyas hojas tendran una pulgada de largo, y que se da en varias partes en los terrenos en donde sa ha recogido el arroz, apenas tiene un pie de altura. Los indios, y aun los europeos, la comen cocida, y llaman con un nombre semejante al botanico. En otras partes la llaman Salsalida. Es amarga, y la conocen tambien en el pueblo de Batangas.
March 30th, 2008so there Marketman — Maricel simply confirmed what Blanco wrote more than a century ago.
we learn something new from you and the other readers so often!
March 30th, 2008i think it is “sekan” as we call it in tagalog. here in quezon city, we still have them sometimes in our backyard, but these are very “sensitive” herbs because they only grow once-a-year. our parents who are “taal” from tandang sora cook them with sardines just like in ampalaya leaves. hope this helps.
March 30th, 2008MM, at first i thought it was purslane (alusiman in iloilo)
http://www.wildmanstevebrill.com/Plants.Folder/Purslane.html
but purslane is sour and the stem is fleshy…then, looking at the other pictures, i thought it was ‘lupo’, usually cooked with mongo-sauteed. but lupo is not bitter. this other site has the picture at the very bottom…
March 30th, 2008http://wyattbelmonte.blogspot.com/2006_12_01_archive.html
and his site finally has the ‘linabog nga pagi’ picture–but no recipe..my quest continues.
MM, the leafy veggie is called “papait” in the north. Well as the name implies, it is indeed very bitter. Folks in Pangasinan just blanche it in boiling water and dip the leaves in a sauce of tomatoes, bagoong and onions. Old folks from our Province swear by its medical potency versus Malaria, worm infestation and Anemia.
March 31st, 2008Hi MM! I confirm what Dave just posted. I’m from Pangasinan and growing up my mom always cooks ‘papait’ for me coz I’m anemic. It’s cooked the same way as we cook talbos ng ampalaya then served with tomatoes, bagoong and ‘lasuna’.
Here’s what I got from http://www.bpi.da.gov.ph/Publications/mp/pdf/s/sarsalida.pdf
Hope this helps!
March 31st, 2008hmmm. . . we call this “papait” even if it is wickedly bitter i still like it, you’ll get used to its bitterness, we usually do this “ginisa” style with lots of tomatoes and sometimes we add ground beef or pork. . . yummm but some might not like it. . .
March 31st, 2008Dave and gaye are right! In Dagupan, we call it “papait” named after its bitter taste..My mother sautees it in bagoong, tomatoes and ground pork. The first-time eaters may not like it…i think it is an “acquired taste”.
March 31st, 2008Hi MM
March 31st, 2008I have been reading your blog for about a year but this is the first time I’m leaving a comment. I’ve been in Manila for 8 months and your blog has helped me find so many needed ingredients around town, thank you!
I think I can help with this “herb”. I am of Indian origin and what you had looks like fenugreek leaves.
http://en.wikipedia.org/wiki/Fenugreek
kshama, glad you enjoy the blog and thanks for the comment, will hunt this weed/herb down. Thanks… Thank you to all for your inputs, I feel like a know much more about this herb…
March 31st, 2008I am going to the Vietnamese store today to check the name of this herb.. I had used this before in their soup and in their “soft” vietnamese summer roll, with the spicy peanut butter/hoisin sauce mixed, the bitterness is gone. I like this herb, and yeah it is so sensitive. I bought some last month, used some, and the rest I placed on a little water, for rooting (2 days), and lo and behold I planted them after. I just saw that some shoots have come up in my little patch of soil.
March 31st, 2008I think this not the herb fenugreek (Methi), the description and the pictures is not the same.. I’ll get into our listing of medicinal herbs and I will get the English name.
March 31st, 2008hmm…is it just me, or are my comments going into the void?
April 1st, 2008(This is probably the 10th time I’ve posted this…haha! I will exclude the link I was trying to put in.)
Although the leaves don’t look the same to me, Mother swears your photos are of kilitis…or, watercress.
April 1st, 2008My first thought was watercress :3
April 1st, 2008I do not really have a good memory of what sekan looked like but, because of the description of bitter taste and what Maricel said, I think it is sekan as we Bulakeños call it. My spinster aunt swore by its nutritional value. And yes, it is an acquired taste.
April 1st, 2008never heard about this leafy veggie before. but here in Germany, there is a very similar looking leaf and they call it Pflucksalat and eat it as salad dressed with white sauce from the combination of Apple Vinegar,cream, chopped onion seasoned with Pepper and bit salt. As you said that its bitter, maybe adding a sweet Balsamico cream as topping would be fine Ü
April 3rd, 2008I agree with Brie & L, it’s called Cress. I find this in a bag of mixed salad leaves –the slightly bitter taste adds a punch to the salad greens.
April 3rd, 2008Hi MM,
Here in Pampanga, we call this “maligoso”. Its from a plant. My dad eats this with sardines. Its good for lowering blood sugar, it works for my dad!
April 3rd, 2008reminds me to search again for unsoy
April 5th, 2008Hi MM,
April 6th, 2008It’s a shame you did not put any effort to cook this good find.We should appreciate the bounty we have instead of just putting it to waste.