These nearly ubiquitous, often evergreen vines are almost entirely edible outside of their berries. Try their tender tendrils. :wink:
The green parts of these climbing, often thorny, parallel-veined plants are edible as long as they are tender. Try nibbling the tendrils, arising from leaf axils. Root starch as flour, thickener, or diluted for a refreshing drink.
The species in this genus are so widespread and easy to identify, that you will learn to recognize them in all their varieties, perhaps right in your yard, town, or local park.
The local Philippines call this woody vine "tayabak". Related to the green beans we grow in our gardens, this species' unique turquoise claw-shaped ...
