lima beans (लिमा सिमी)
About lima beans (लिमा सिमी)
Lima beans, while not as ubiquitous as some other legumes in the Nepali diet, are becoming increasingly recognized for their nutritional value and versatility. In Nepal, where vegetarianism is prevalent and pulse-based dishes are a staple, the introduction and cultivation of lima beans present an opportunity to diversify diets and improve nutritional intake. They can be incorporated into traditional Nepali cuisine, adding a unique texture and flavor profile. As awareness of nutritional diversity grows, lima beans have the potential to become a valued part of the Nepalese food landscape, contributing to both household consumption and potential market opportunities. Given the varied climatic conditions of Nepal, finding suitable regions for lima bean cultivation is a key consideration for its widespread adoption.
Nutritional info
These are the major micro nutrients found in lima beans
Seasonality
Lima beans in Nepal are generally a summer and early autumn crop. The planting season usually begins around the start of monsoon (June-July). The harvest then takes place around late autumn, typically from September to November, depending on the region and altitude. Specific seasonality can be affected by regional variations in climate and weather patterns across the diverse landscape of Nepal. Farmers in warmer, lower-altitude regions might have a slightly longer growing season compared to those in higher, cooler areas. However, a specific detailed research of seasonality in context of Nepal needs to be carried out.
History
The history of lima beans in Nepal is not extensively documented. Unlike lentils, beans, and chickpeas, which have a long history of cultivation and consumption in Nepal, lima beans appear to be a more recent introduction. They are not traditionally a part of Nepali cuisine or agriculture. Information on when and how lima beans were introduced to Nepal is sparse. It's likely that their presence is relatively modern, possibly through agricultural initiatives promoting crop diversification or through individual farmers experimenting with new varieties. Lima beans are primarily consumed in other parts of Asia and America, so the knowledge and cultivation practices are not traditionally passed down in Nepal. In some areas, farmers may be experimenting with it alongside other pulses, but there is not extensive data on it and is likely not widespread. Further research would be needed to uncover more specific details about its history within Nepal.