yam (तरुल)
About yam (तरुल)
In Nepal, yams, locally known as 'Tarul' or 'Giththa' are a staple food, particularly in rural areas. They are often grown in kitchen gardens and on small farmlands. Yams are an integral part of Nepali cuisine, especially during festivals and special occasions. They are valued for their versatility – prepared in various ways from simple boiled dishes to curries and fritters. The root vegetable provides sustenance and contributes to food security, especially in regions where other crops may not thrive as easily. The consumption of yams also aligns with traditional Nepali dietary practices, emphasizing locally sourced and seasonal foods.
Nutritional info
These are the major micro nutrients found in yam
Seasonality
Yams in Nepal are typically harvested during the cooler months, primarily from late autumn through winter (roughly October to February). However, this can vary slightly depending on the specific variety and the region. Different regions will have varied periods of harvesting.
History
Yams have a long history of cultivation in Nepal, predating the introduction of many modern crops. They were likely among the earliest domesticated plants in the region, providing a reliable source of carbohydrates for generations. Historically, yams played a vital role in sustenance, especially during times of scarcity or drought. Traditional Nepali farming systems often included yam cultivation as an important component, and knowledge about growing, harvesting, and preparing yams has been passed down through families. Their cultivation is deeply rooted in local knowledge and traditional practices, making them a living part of Nepal's agricultural heritage. The plant has been so integrated in the culture that it has become a part of the local religious and cultural practices as well. During festival of Maghe Sankranti, there is a tradition of eating yams with sesame seeds, symbolizing the end of the winter season.