cucumbers (काँक्रो)
About cucumbers (काँक्रो)
Cucumbers (कुकुम्बर in Nepali, also known as काँक्रो - kankro) are a common and refreshing vegetable widely enjoyed in Nepal. They are a popular ingredient in salads, pickles (achaar), and various Nepali dishes. The crisp, mild flavor of cucumbers makes them a versatile component of meals, especially during the warmer months. Given Nepal's diverse climate, cucumbers are cultivated across different regions and at varying altitudes. They are often consumed raw, providing a hydrating snack, and their accessibility in local markets makes them a staple in Nepali households. In traditional Nepali medicine, cucumbers are also recognized for their cooling properties and are sometimes used to alleviate heat-related ailments.
Nutritional info
These are the major micro nutrients found in cucumbers
Seasonality
Cucumbers in Nepal are primarily a summer and monsoon crop. The peak season generally falls between April and September, though variations can occur depending on the region and specific climate conditions. During the warmer months, cucumbers are abundant in local markets, and that’s when they are at their most affordable. While some cultivation may occur in other seasons, the main harvest is strongly associated with the warmer and wetter periods of the year.
History
The exact history of cucumbers in Nepal is not extensively documented in specific records. However, cucumbers have been cultivated for thousands of years, with origins tracing back to South Asia, likely India. Given Nepal's geographical proximity to India and historical trade routes, it's probable that cucumbers were introduced to Nepal through these channels. Over time, the vegetable has integrated into Nepali culinary traditions, becoming a popular crop in many agricultural regions and a common ingredient in local diets. Historically, cucumbers would have likely been grown in kitchen gardens and small-scale farms, making them an accessible and locally sourced food for Nepali families.