watercress (सिस्नोको साग)
About watercress (सिस्नोको साग)
Watercress, though not as ubiquitous as some other greens in Nepal, is a nutritious leafy vegetable that could potentially offer numerous health benefits. While not a staple in Nepali cuisine, its peppery flavor and high nutrient content could make it an interesting addition to local diets, especially in areas where it may naturally grow along streams and water sources. The availability and local knowledge about watercress cultivation and its use in Nepal is limited, therefore, it's often found in wild environments. Introducing this plant to cultivation practices can possibly improve its local availability. In a country where dietary diversity is crucial for nutritional security, exploring underutilized plants like watercress could be valuable.
Nutritional info
These are the major micro nutrients found in watercress
Seasonality
Watercress tends to thrive in cooler temperatures and consistent moisture. In Nepal, the best time to find watercress is typically during the post-monsoon and winter months (roughly October to February). It may also be available in some locations throughout the year where there is a reliable water source, but the peak season for natural growth will be during the colder months.
History
The specific history of watercress cultivation and consumption in Nepal is not well-documented. Unlike some other leafy greens that have a long history of cultivation in the region, watercress is likely to have been more of a wild-harvested plant. Traditional Nepali agriculture has largely focused on staples like rice, lentils and known local vegetables, however, this might not be a limitation for the future. If a local source of watercress is found, knowledge of its use might have been passed down through generations in specific local communities, especially those living near natural water bodies where it would typically grow. More research may be required to unearth the full history of watercress in the context of Nepal.