daikon radish (ठूलो मुला)
About daikon radish (ठूलो मुला)
Daikon radish, known as 'Mula' in Nepali, is a common and widely appreciated vegetable in Nepal. It's a versatile ingredient found in many traditional Nepali dishes. Due to its hardy nature and adaptability to various growing conditions, it thrives in Nepal's diverse climate, from the hills to the plains. The refreshing and slightly peppery flavor of daikon makes it popular for salads, pickles, and cooked dishes. It is often used as a staple in everyday cooking, especially during the winter months. The affordability and abundance of daikon in local markets make it an easily accessible and important part of the Nepali diet.
Nutritional info
These are the major micro nutrients found in daikon radish
Seasonality
Daikon radish is primarily a winter vegetable in Nepal. The planting season typically starts around late summer or early autumn (August-October), with the harvest season falling in late autumn to winter (November-February). It is readily available in the markets during these months and is often very affordable. Although some farmers have adopted off-season farming techniques to extend availability, it remains predominantly a seasonal vegetable in Nepal.
History
The exact history of daikon radish in Nepal is not extensively documented. However, considering Nepal's geographical proximity to regions where daikon originated (East Asia), it's highly likely that daikon was introduced to Nepal through trade and cultural exchange routes, possibly many centuries ago. It's been integrated into the local agricultural practices and food culture. In the past, before refrigeration, vegetables like daikon, which have a long shelf life, played a crucial role in food security, especially in rural areas of Nepal. This has ensured its place in traditional Nepali cuisine. Daikon is also mentioned in some Nepali folklores highlighting it's prevalence in Nepal.