gulay

Gulay is a Filipino term that refers to vegetables in general. In everyday usage, gulay denotes edible plant parts such as leafy greens, stems, pods, fruits, and gourds that are used for cooking or eaten as part of a meal. The word is often used to describe vegetables prepared as a dish or as ingredients in a larger recipe, alongside meat, fish, or seafood.

Common gulay include leafy greens like pechay (bok choy), spinach and malunggay (moringa leaves); water spinach (kangkong); and cabbage (repolyo). Other frequently used varieties are sitaw (yardlong beans), ampalaya (bitter melon), kalabasa (squash), upo (bottle gourd), talong (eggplant), and okra. These vegetables are widely available in Filipino markets and are often grown in home gardens, contributing to year-round meals.

Gulay are prepared in several traditional ways. Ginisang gulay refers to vegetables sautéed with garlic, onion, and tomatoes, sometimes with bagoong or fish sauce. Ginataang gulay cooks vegetables in coconut milk. Pakbet is a popular mixed-vegetable dish flavored with fermented bagoong, illustrating how gulay can form the central component of a meal. Vegetables are also served as side dishes or used in soups and stews.

Nutritionally, gulay provide dietary fiber, vitamins, and minerals while generally being low in calories. They play a central role in Philippine cuisine and daily eating patterns, contributing to variety, balance, and affordability in meals.