celery (सलरी)
About celery (सलरी)
Celery, though not a staple in traditional Nepali cuisine, is increasingly finding its place in the Nepali diet, particularly in urban areas. With growing awareness of healthy eating habits and the influence of global food trends, celery is becoming more accessible in supermarkets and local markets. It's often incorporated into salads, soups, and stir-fries to add a crunchy texture and mild flavor. Celery is valued for its refreshing nature, low calorie content, and various nutritional benefits.
Nutritional info
These are the major micro nutrients found in celery
Seasonality
Celery in Nepal is predominantly cultivated during the cooler seasons, typically from late autumn to spring (October to May). The exact planting and harvesting time may vary based on the altitude and specific micro-climate of a particular region. You'll find it more abundantly available in the local markets during this period.
History
Celery has not been a part of traditional Nepali agriculture or cuisine for very long. Its cultivation in Nepal is relatively recent and has been primarily driven by market demand from urban consumers interested in western-style salads and more diverse vegetable options. Historically, Nepali diets revolved around locally available grains, pulses, and vegetables. As globalization has brought more diverse foods to Nepal, celery has slowly become recognized and cultivated in some pockets, particularly around cities. There's no deep-rooted traditional history of celery use in Nepal like there is with staple vegetables such as leafy greens, potatoes, and lentils.