green beans (सिमी)
About green beans (सिमी)
Green beans, known as 'simi' in Nepali, are a popular and widely consumed vegetable in Nepal. They are readily available in local markets and are a common addition to Nepali cuisine. The versatility of simi allows it to be prepared in various ways, from simple stir-fries (tarkari) to being included in mixed vegetable dishes. They are enjoyed across different regions of Nepal, often as a part of a daily meal, and are valued for their nutritional benefits and affordability. Due to its ease of cultivation and adaptability to diverse climates, simi is an important crop for many Nepalese farmers, contributing to their livelihood and food security. The green bean’s mild taste makes it a favorite among all age groups and is often paired with traditional flavors, including spices and herbs.
Nutritional info
These are the major micro nutrients found in green beans
Seasonality
Green beans in Nepal typically have two main growing seasons. The first harvest happens in the summer months, from around May to August, benefiting from the monsoon rains. The second harvest occurs in the autumn/early winter months, usually around October to December. Although these are the primary seasons, some varieties and different cultivation practices might allow for a sporadic yield during other times of the year. Availability might vary based on specific regions and microclimates within Nepal.
History
The exact history of green beans in Nepal is not well-documented in historical texts. However, it is likely that green beans, like many other vegetables, were introduced to Nepal over time through trade and migration routes. It is believed that green beans originated in South America and were brought to Asia through various global exchanges. Over the years, they have become deeply integrated into Nepalese agricultural practices and culinary traditions. It's safe to assume that the cultivation of simi in Nepal has been adopted and adapted by local farmers, who have since created their own methods suitable to the different climates across the region. Today, it's difficult to imagine Nepali cuisine without the humble 'simi'.