kale (काले साग)
About kale (काले साग)
While not a traditional staple in Nepal, kale is gaining popularity in urban areas due to its recognized health benefits. It's being introduced by health-conscious communities and is gradually finding its way into local markets and menus. It is often used in salads, sautes, and smoothies, and is viewed as an exotic green in Nepal. Its cultivation is increasing, particularly in areas where there is an interest in diversified farming, making it accessible to the growing health-conscious Nepalese population.
Nutritional info
These are the major micro nutrients found in kale
Seasonality
In Nepal, Kale typically thrives in cooler seasons. It is generally grown during the late autumn, winter and early spring (around September/October to March/April). Although cultivation practices like shade netting may allow to cultivate it in warmer periods, its availability is higher during the colder months. The exact seasonality can vary depending on the altitude and micro-climate of different regions in Nepal.
History
Kale does not have a long history of cultivation or consumption in Nepal like some other traditional greens. Its introduction is relatively recent, likely within the last decade, stemming from global dietary trends and awareness of the health benefits of cruciferous vegetables. It has been gradually introduced by farmers through development projects and through the influence of global food culture. However, given its increasing cultivation and adoption in urban farms, it is slowly building its presence in Nepalese culinary landscape.