SITAW (Sitao) Everyday


I used to say I could live off sitaw everyday; it’s my favorite vegetable. Plus, I know MANY ways of preparing it: boiled, stir-fried with garlic,  blanched and slathered with oyster sauce, batter-fried, adobado, and included in dishes like sinigang, kare-kare, bulanglang.

Sitaw is known in many markets as yard-long beans.  Its scientific name, vigna unguiculata, subspecies sesquipedalis, means something else. Let’s break down that last Latin word: pedalis means “foot;” sesqui means “six.”

What it’s saying is that the yard-long bean is a foot and six inches long — 18 inches, give or take.  Certainly not a yard long!

 photo GardenPictures295.jpg

The more appropriate monikers would be Chinese long beans, Asian beans, long podded cowpea and — here’s another name that seems inappropriate — asparagus bean. The plant that bears the sitaw is nowhere fern-like, as the asparagus is. Therefore, I have to dig further as to how that last name…

View original post 19 more words

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s