turnip (सलगम)
About turnip (सलगम)
In Nepal, turnips, known locally as 'Shalgam' or 'Ganthagobhi' (though 'Ganthagobhi' also often refers to kohlrabi), are a commonly grown and consumed root vegetable. They are a staple in many Nepali households, particularly during the colder months. They are often used in stews, curries, and pickles, providing a hearty and nutritious element to Nepali cuisine. The leaves, known as 'saag', are also cooked and eaten, adding valuable nutrients to the diet. The versatility of the turnip, allowing use of both the root and the greens, contributes to its popularity in Nepal. They are especially popular in rural areas where food options might be limited, making turnips an important part of a nutritious diet. Turnips are also grown in home gardens and small farms across Nepal, making them an easily accessible and affordable food. Their hardy nature makes them a reliable crop even in less-than-ideal growing conditions.
Nutritional info
These are the major micro nutrients found in turnip
Seasonality
Turnips in Nepal are primarily a winter crop. They are typically sown in the late autumn and harvested during the winter months, from roughly November to February, depending on the specific region and altitude. The cooler temperatures of the Nepali winter are ideal for the growth and development of turnip roots. While you may find turnips in local markets throughout the year, the peak availability and best quality are generally during the winter season. The specific timing can also be influenced by variations in weather patterns and regional climates.
History
The history of turnips in Nepal isn't extensively documented, but it's believed that they've been cultivated in the region for a long time. Given Nepal's agricultural history and its geographical location, turnips likely arrived through trade routes and were integrated into local farming practices. They would have been adopted as a winter crop due to their ability to tolerate cooler temperatures and would have become a traditional staple over time. Their adaptability and ability to provide both root and leaf nutrition would have been valuable to Nepali communities. It’s likely that different varieties of turnips have been introduced and adopted by local farmers over centuries based on their suitability to local climate and soil conditions. The use of turnip leaves as 'saag' is an old practice, pointing to the long standing consumption of this vegetable in Nepal.