Samsamping/Butterfly Pea

20131213_090437Samsamping – Butterfly pea (Scientific name – clitoria ternate)

I’m a member of a community garden and as most gardeners I’m curious of what other gardeners have in their plot. This blue flowers caught my attention and I asked for some seeds because I love blue flowers. I asked for the name of the plant but my friend said that a Filipino friend gave it to him and that the beans is supposed to be edible.  I never seen or heard of this plant when I was growing up in the Philippines so I didn’t  have a clue either. I posted the flower in Facebook and asked anybody who knows the name and somebody responded it is called “samsamping” an Ilocano word. I don’t know if there is a Tagalog word for it.

I like this “samsamping” plant.  It is easy to grow.  Right now my plant is full of beautiful blue flowers and some have already formed into beans. I don’t know if I like to eat the beans but I sure love the flowers and the butterflies and bees love them too.  The beans are green and look just like the jicama seeds only thinner.

At least now I know what I will call these amazing blue flowers.

 

Similar Posts

  • Malunggay/Moringa Fruits

    Last January I featured Malunggay/Moringa leaves as one of the best green vegetables. This time it is the fruit. Malunggay fruit is green in color about 10 to 12 inches long and about 1/2 to 3/4 inch in diameter. When you open the fruit, it would have three sides with white meat and tender seeds….

  • Long Beans/Sitaw

    Long beans or sitaw as we call them is in the member of the family of legume except they are eaten as green pods unlike other beans like navy beans or azuki beans. They are also called yard long beans or asparagus beans. I remember eating these beans cooked as adobo. It taste good and…

  • Achuete

    Bixa Orellana Achuete is probably the most important ingredient in the Filipino cuisine. The bright red color that imparts in the food makes the food more palatable and presentable. It is most used in recipes that we inherited from the Spaniards like the dish we call “menudo” or the famous “paella”. Achuete is an evergreen,…

  • Swiss Chard

    I have been gathering Swiss Chard in my garden for months now and it seems endless. I love Swiss chard. You can use them in salads when young and saute’ or stir fry those big leaves. The one variety I have is called Bright Lights because of the different colors of the stem. The leaves…