radish (मुला)
About radish (मुला)
Radishes (Mula in Nepali) are a common and versatile vegetable in Nepal. They are widely cultivated and consumed across various regions and communities. Radishes are valued for their crisp texture and sharp flavor, adding a refreshing element to Nepali cuisine. They are readily available in local markets and are used in a variety of dishes, from simple pickles to complex curries. The roots are generally white or red and the leaves can be enjoyed as a green vegetable. Radishes offer a healthy and affordable food option for many Nepali households.
Nutritional info
These are the major micro nutrients found in radish
Seasonality
Radishes in Nepal are primarily a cool-season crop. They are typically planted in the late summer or early autumn (around August-October) and harvested during the late autumn and winter months (November-February). The peak season for radishes is usually the cooler months, and they are widely available in markets during this period. While they can also be grown in the spring, the quality of radish often reduces during the hot months of summer due to bolting (premature flowering).
History
The history of radishes in Nepal is intertwined with the agricultural practices and culinary traditions of the region. While specific historical records on radish cultivation in Nepal are scarce, it's generally believed that radishes have been grown in the Indian subcontinent for centuries. Given Nepal's geographical proximity to India and shared agricultural history, it's likely that radishes were introduced to Nepal along with other crops through trade and cultural exchanges. Over time, radishes have become an integral part of Nepali diets, especially during the colder months. They are a common garden vegetable in many rural areas, reflecting their long-standing significance in local agricultural practices.