amaranth leaves (लट्टेको साग)
About amaranth leaves (लट्टेको साग)
Amaranth leaves, locally known as 'lunde saag' or 'marsa ko saag' in Nepal, are a widely consumed leafy green vegetable. They are a common sight in kitchen gardens, fields, and even urban areas of Nepal, as they are relatively easy to grow. The leaves are an integral part of the Nepali diet, particularly in rural areas, where they serve as a nutritious and readily available food source. Amaranth leaves are typically enjoyed as a side dish with rice or roti, often cooked with simple spices like garlic, cumin, and turmeric. Their mild, earthy flavor makes them versatile in various Nepali dishes, contributing to both the flavor and nutritional value of meals. It's not only consumed as cooked vegetable, but used in making fritters.
Nutritional info
These are the major micro nutrients found in amaranth leaves
Seasonality
Amaranth leaves in Nepal are primarily a warm-season crop. The main growing season typically starts from late spring (around April/May) and continues through the monsoon season (June-September) and even into early autumn. The exact timings may vary depending on the specific region and altitude within Nepal, with warmer lower altitude regions seeing a longer growing period. However, it's worth noting that due to the plant's resilience, amaranth leaves can often be found available during other times of the year if cultivated using greenhouse technology or if local climates allow for off-season growth.
History
The history of amaranth in Nepal is closely tied to the country's agricultural practices and food traditions. Amaranth, as a plant, has ancient roots globally, with evidence suggesting it was a staple crop for the Aztecs. However, in Nepal, amaranth's introduction is less documented, likely spreading through trade and cultural exchange over centuries. Locally, amaranth leaves have long been a part of the traditional diet, valued for their nutritional value and adaptability to local farming systems. They have been cultivated in family gardens for generations, passed down through traditional farming knowledge. It is seen as an important part of local food culture, especially among certain ethnic groups, and consumed during times when other vegetables are scarce. The leaves often serve as a safety net in terms of nutritional security, particularly in remote and hilly regions of the country where access to other vegetables may be limited.