By Michelle Domocol @inflourish_
How is the start of 2026 so far? I hope it’s been joyous and full of growth. I’m happy to return after taking a little pause from blogging. The past two months were full of rest, infrastructural rebuilding, and recovery from the 2025 storms and earthquakes.
In this month’s article, let’s take a fun tour of the multi-beneficial and ultra-resilient edible trees in Healing Present. Balimbing, Gumamela, Kamunggay, Mulberry, and Curry Leaf trees and shrubs produce tasty leaves through out the year. These evergreen trees and shrubs can produce low-growing limbs short enough for me to easily harvest their leaves. Plus, the readily available tree leaves are delicious substitutes when ordinary vegetables are unavailable, too expensive, or low-quality at the local market.
During the earthquakes, landslides, and typhoon, we temporarily lost road access to markets. Luckily, we could turn to our hardy, nutritious edible trees for an emergency food supply. Yes, we had emergency packaged snacks. Unfortunately, they are vitamin-deficient. They’re also consumed quickly when people are stressed, waiting for electricity, emergency services, or road access.
All of the these tree leafy treasures are somewhat mild in flavor and easily absorb a recipe’s sauces and spices. I usually steam, airfry, or boil them. Around the world, they are featured in stews, soups, seafood, roasted meat dishes, and even desserts. With or without a disaster, I love adding the yummy foliage to my meals. They are essential for flavor, fiber, and for my meal sequencing practice.
Everyday, I practice meal sequencing to stop any blood sugar spikes. Tree leaves and vegetables are my daily appetizer. Meal sequencing just means eating an all-vegetable appetizer, then munching on proteins and fats second, and then completing the meal with starchy foods, carbs, or desserts. So basically I’ve stopped eating starches like bread and rice at the beginning of my meals. If you’re interested in learning about meal sequencing, here are a few recent articles on the how it regulates blood sugar and natural hunger hormones: 1, 2, 3.
Here I’ll focus on the delicious trees and shrubs at Healing Present that
- produce fast-growing leaves,
- form tall trees or low-growing shrubs for an easy harvest,
- adapt to most soils
- enhance wildlife and bird habitat, and
- can resist floods and storm winds when planted properly.
Apart from the obvious nutrition and ecological functions, all the trees below are integral to ancient traditional medicine and present-day pharmaceutical research. They are truly beneficial for our health and environment.
Kamunggay(Moringa olifera)
Kamunggay is a versatile vegetable in soups like Utan Bisaya and other Filipino stews. The feathery leaves and flowers flavor my soups, juices, steamed dishes, sauces, and pestos. When I drank my first kamunggay smoothie, I learned the raw leaves become sweeter when blended. What a delight! Without blending, the taste remains mild or peppery.
Kamunggay leaves are widely used for water purification, beverages, savory meals, desserts, and packaged health snacks. If you’re unfamiliar with Kamunggay, use it like spinach. Outside of my kitchen, people in Latin America and other parts of Asia eat it raw or powdered. Different countries prefer to consume the leaf, flower, root, bark or the seed depending on the desired flavor and recipes.
Balimbing (Averrhoa carambola)
Balimbing leaves tend to live in the shadow of their popular golden yellow star-shaped fruit. I never underestimate the bright-green leaflets. They are thick, crisp leaves that flourish throughout the year at Healing Present. I also like to stir-fry them with garlic, ginger, spring onions and pepper. The leaflets can season steamed fish and roasted chicken dishes. And, of course, the fruit is enjoyed in desserts and drinks. Beyond my dinner plate, the leaves are commonly used in traditional medicine in Brazil, Malaysia and China.
Gumamela (Hibiscus rosa-sinensis)
Gumamela leaves are one of my favorite leafy greens. In Healing Present, the tooth-edged, glossy leaves regularly grow to 10-inches in width. I prefer to chop them before adding them to a bit of boiling water. As you stir the leaves, a natural thickening gel appears. The gel is a natural version of adding corn starch to thicken soup or chop suey. I also consume the flowers for added color and texture. Marveled for their beauty and medicinal properties, Gumamela was also consumed in ancient African herbal treatments, Ayurvedic teas, and traditional Chinese medicine.
Curry leaf (Murraya koenigii)
In Healing Present, curry shrubs grow around the greenhouse, on our terraced gardens, and in our raised beds. Many of them multiply and grow without our initiative. Curry leaves are make delicious air fried vegetable chips. Add a spice mix, sauce, or oil when frying or roasting the curry leaf chips. I also add them to vegetable stews, lentil dishes, rice, and fish. Around Southern and Southeastern Asia, curry leaves are featured in raw or cooked recipes. Apart from their culinary roles, they are integrated in chronic illness treatments, religious ceremonies, and cultural traditions.
Mulberry (Morus spp.)
Mulberry leaves are appetizing greens for my daily soups and sauté vegetables. I also like to grill chicken or beef cuts wrapped in glossy mulberry leaves. You can add the young leaves to vegetable platters, sandwiches, stir fries, meat stews, and seafood dishes. While, older leaves can be air fried for chips and dried for teas. At the farm we enjoy a mix of red and black mulberry varieties.
In traditional Chinese medicine, the mulberry root, leaf, seed, and leaf are used to treat conditions.
So if you’re looking for multi-beneficial trees that easily adaptable and serve an emergency or year-round food reserve, consider growing these 5 tree/shrub species. Find nurseries that sell them as mature saplings so you don’t have to wait too long for your regular supply of life-giving leafy greens.
Photos of Leaves from Wikimedia Commons.
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