beetroot (चुकंदर)
About beetroot (चुकंदर)
Beetroot, known as 'Chukandar' in Nepali, is a root vegetable gaining popularity in Nepal for its nutritional benefits and versatility. While not a traditional staple in the same way as some other vegetables, it is increasingly being cultivated and consumed in urban and peri-urban areas. Its vibrant color makes it an appealing addition to salads and juices, and its inherent sweetness adds depth to a variety of Nepali and international dishes. The focus on health and nutrition, alongside agricultural diversity, makes beetroot a promising crop in Nepal. They are easily available in local markets and supermarkets.
Nutritional info
These are the major micro nutrients found in beetroot
Seasonality
Beetroot in Nepal typically has two growing seasons. The primary season is during the winter months, from October to February, when the climate is cooler and more conducive to root development. A secondary growing period can sometimes occur in the late spring/early summer, around April to June. However, the yield and quality might be slightly lower than those grown in winter. Due to the increasing popularity and demand some farmers use green house during off season making it available throughout the year, but the bulk is harvested during the winter and early spring.
History
The history of beetroot in Nepal isn't deeply rooted in traditional cuisine compared to crops like rice, lentils, or potatoes. Beetroot is a relatively recent addition to Nepali agriculture, likely introduced through trade or agricultural exchanges. While there's no specific historical documentation regarding its exact arrival, its cultivation and consumption have been growing alongside the trends of globalized agriculture and a heightened awareness of diverse nutritional needs. It's not a plant with a long cultural connection to Nepal but is gradually being integrated into the local food systems, particularly in more modern or health-conscious dietary practices. It's now commonly available in most parts of Nepal.