broccoli (ब्रोकाउली)
About broccoli (ब्रोकाउली)
Broccoli, while not traditionally a staple in Nepali cuisine, has been gaining popularity in urban areas of Nepal due to increased awareness of its nutritional benefits. It is commonly found in supermarkets and is increasingly incorporated into modern Nepali diets, particularly in salads, stir-fries, and as a side dish. Its affordability and availability have made it an accessible option for those seeking a healthy and versatile vegetable. However, its consumption is still not as widespread as traditional vegetables like cauliflower or spinach.
Nutritional info
These are the major micro nutrients found in broccoli
Seasonality
Broccoli in Nepal is typically a winter crop, with its main season spanning from late autumn to early spring. The ideal growing conditions for broccoli include cooler temperatures, which are generally prevalent during the winter months in Nepal. The best time to find fresh, locally grown broccoli would be from November to February, though some might be available at other times depending on specific farming practices and regions. Due to modern farming techniques (green houses) some are available throughout the year.
History
Broccoli's history in Nepal is relatively recent, as it is not native to the region. It was introduced as a commercially cultivated crop. Prior to its introduction, traditional Nepali cuisine relied heavily on indigenous vegetables and those grown within the local farming systems. While exact dates and specifics of its introduction are not extensively documented, the increasing accessibility of global agricultural practices led to its presence in the Nepalese market during recent decades. The growing demand for diverse and nutritious foods in urban centers of Nepal have contributed to its gradual acceptance and incorporation into the local diet.