mustard greens (रायोको साग)
About mustard greens (रायोको साग)
Mustard greens, known as 'Rayko Saag' or 'Tori Ko Saag' in Nepali, are a popular leafy green vegetable widely consumed across Nepal. They are appreciated for their distinctive peppery flavor and nutritional benefits. Often grown in home gardens and small farms, mustard greens are an accessible and affordable source of essential nutrients for many Nepali families. They are incorporated into various traditional dishes, contributing to the diverse flavors of Nepali cuisine. Mustard greens are not just a vegetable, but also plays significant role in food security, particularly in rural Nepal.
Nutritional info
These are the major micro nutrients found in mustard greens
Seasonality
Mustard greens in Nepal have a relatively long growing season, making them available for a significant portion of the year. The primary season is typically from late autumn to spring (October to April), but they can also be found at other times depending on the specific region and altitude. They are grown during winter in lower altitudes and in early spring in higher altitudes. The specific timing can fluctuate due to the erratic rainfall pattern in Nepal.
History
The history of mustard greens in Nepal is intertwined with the country's agricultural practices. While the exact time of their introduction isn't precisely documented, mustard greens have likely been cultivated in Nepal for many generations. These leafy greens are well-suited to Nepal's diverse climates, thriving at various altitudes and in different soil types. Traditionally, Nepali households have cultivated them in small-scale farms and kitchen gardens, ensuring a consistent supply for daily meals. Their adaptability and resilience made them a reliable food source, particularly during times when other vegetables might be scarce. They also played an important role in traditional Nepali medicine and healing practices.