Rethinking the influence of herbs in modern Filipino culture | via FnBReport
I go to Quiapo Church, instead of the market, to look for some herbs I need for cooking. There I can find, particularly on a Friday, stalls of herbolarios selling anything like musky alagaw leaves for our lutong palos na hito; luxuriant kulitis for laoyang pata; bracing bawang na mura for pugtong gurame; pungent damong maria for pinatalbog na dalag at bakule; piquant sambong for daeng na kandule at tigiti; tangy talinum for sinuwam na tulya; and robust alukbati for ginataang kuhol.
Spanish Fray Pedro San Buenaventura and the Tagalog printers Tomas Pinpin and Domingo Loag will record this indigenous valuation of herb currency of word exchange in their monumental work the 'Vocabulario de la Lengua Tagala' of 1613. To have and cook herbs is to look for them in the wild, cqimita ca nang oray at lotoin mo. To cut a leaf, cortar una hoja in Spanish, is rendered in old Tagalog as cumitil ca nang isang dahon. It is like cutting off a leaf pulse from life itself.
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