“Palapa,” a dish common in Lanao del Sur province and which will not be complete without “sakurab”. KARLOS MANLUPIG
“Sakurab” is an herb with long, hollow green leaves. Unlike ordinary onions, the sakurab has a smaller bulb and a less pungent smell.
Its green leaves are known to be a rich source of vitamin A.
Consuming a whole scallion can also provide nearly half of the recommended daily value of vitamin K, which is needed for blood clotting and for stronger bones. The sakurab is also a source of calcium and iron.
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