The Philippines used to have a variety of vegetables that are now considered extinct or are at risk of

becoming extinct due to various factors such as changing agricultural practices and urbanization. Here
are a few examples of vegetables that were once commonly grown but are now rare:

1. Tugabang: Also known as "snake vegetable," it was a common ingredient in traditional Filipino
dishes. Its long, slender, green pods were used in various recipes.

2. Bagiw: A type of indigenous spinach that used to grow in the Cordillera region. It was often used
in local dishes like pinikpikan.

3. Lubi-lubi: This edible fern was often used in Ilonggo cuisine. It had a unique taste and texture.

4. Bataw: A type of legume with large pods, similar to a lima bean. It used to be a staple ingredient
in Filipino cuisine.

5. Kutitap: Also known as "diamond flower," it was a type of legume with small, shiny pods. It was
often used in soups and stews.

6. Utan Bisaya: A mix of various local vegetables used in Visayan cuisine. It was a combination of
different leaves and stems, often cooked with fish or shrimp.

7. Labong ng niyog: The tender shoots of the coconut tree were once used in Filipino dishes.
However, due to the labor-intensive process of preparing them, their popularity declined.

8. Pira-piraso: A type of amaranth, it had colorful leaves and was used in traditional Filipino dishes
like dinengdeng.

Efforts are being made by various organizations and communities to preserve and revive these
traditional vegetables, as they hold cultural and nutritional value. Bringing back these extinct or
endangered vegetables can contribute to biodiversity and sustainable agriculture in the Philippines.