parsley (अजवाइनको पात)
About parsley (अजवाइनको पात)
Parsley, although not a staple in traditional Nepali cuisine like some other herbs, is increasingly finding its place in the modern culinary landscape of Nepal. Its fresh, slightly peppery flavor makes it a versatile ingredient for garnishing and enhancing the taste of various dishes. While not grown on a large scale, it’s becoming more accessible in urban areas, found in local markets, supermarkets, and sometimes grown in home gardens. It's used in Nepali dishes that have evolved with culinary influences from outside, such as salads and continental-style plates. The accessibility of parsley in Nepal, while growing, is not as widespread as other herbs. Parsley provides an excellent source of vitamin K, Vitamin C, and other minerals which has immense health benefits. It is slowly gaining recognition as a nutritious addition to the Nepali diet.
Nutritional info
These are the major micro nutrients found in parsley
Seasonality
Parsley can be grown in Nepal throughout the year, especially in temperate regions, if provided adequate care. However, it tends to thrive best in the milder weather of spring and autumn (mid-February to May and late September to early December). During hot summer months, parsley might require partial shade, and growth might be slower. Similarly, during cold winter months, growth might reduce. The availability of parsley in the market might vary throughout the year with supply peaking during optimal growing seasons. Because it can tolerate mild temperature variation, parsley can be grown during most of the year in Nepal if proper techniques are used.
History
The history of parsley in Nepal is relatively recent compared to its long history of use in the Mediterranean region. It wasn’t traditionally a part of the Nepali culinary culture, which relied more on herbs like coriander, mint, and fenugreek for flavor and seasoning. The introduction of parsley can be linked to globalization and increased culinary exchange. As Nepali cooks and restaurants adopted international cuisines, they also began incorporating parsley into their recipes. Its availability has increased along with the accessibility of diverse ingredients, driven by modern supermarkets and the adoption of international cooking styles in urban areas. It is gradually establishing itself as a new addition to Nepali food culture.