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That is, the leaves of a gourd, I know a lot of menus include the fruit of the gourd, but not the leaves.

I am looking for a way to eat them, if possible maybe I can include in a dish or maybe a side dish? If not, can I eat it raw? Because this seems to be abundant here in the Philippines.

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Cary Bondoc
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At least some cucurbit leaves are edible, and here.

The genus isn't known for producing toxins, but there may be a few wild cards in there. Proceed with caution, if you proceed at all. I'll stick with Habanero, Bell, and Jalapeno pepper leaves cooked in butter and lemon juice.

There are books with titles like "Edible Plants of the Tropics" or perhaps even "Edible Plants of the Philippines", that can probably tell you about your particular gourd, but you'll probably have to go to a college botanical library to find them.

Later, while cleaning out old files: The book I was thinking of is called Edible Leaves of the Tropics by Martin, Ruberte and Metzner. The third edition came out in 1998, so if your library doesn't have it, there are now lots of places to buy it.

Wayfaring Stranger
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    What does pepper leaves have to do with gourd leaves? – Catija Sep 23 '15 at 15:42
  • @Catija Not much, other than it's another tropical genus which, having looked it up in "Edible Plants of the Tropics", I *know* the leaves of the common types are edible. – Wayfaring Stranger Sep 23 '15 at 15:46
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    It's not even the same genus though. Gourds are in the same genus as melons and squash, not peppers. Whether true or no it's a confusing tidbit to add. – Escoce Sep 23 '15 at 17:45