Lagikway, often mistaken for saluyot due to its slimy consistency, but it offers a more neutral and versatile taste suitable for diverse dishes beyond traditional sour preparations like sinigang or laing. As a semi-perennial shrub, Lagikway thrives year-round across the Philippines, adapting to various shapes and sizes, and is generally recognized by its green leaflets or “fingers.” Its shelf life, if stored properly in the refrigerator with tissues or a paper bag, is 2 weeks.