Stories
Mountain Radish: Unique in Taste, Color, and Utility, Every Part is Special
- •Uttarakhand's mountain radish differs from common varieties in size, color, and taste, forming a key part of local cuisine.
- •Two types of mountain radishes are found – round and long – known for their sharper taste and distinct aroma.
- •Not just the root, but also the green leaves and tender stems are used in cooking, added to dals and vegetable dishes.
- •According to Dr. MS Dugtal, radish contains water, fiber, vitamin C, potassium, manganese, and iron, beneficial for digestion.
- •Local vendor Deepesh states mountain radish is available for a limited period from July to October, priced around 50-60 rupees per kg in Nainital.
Key Questions Answered
Mountain radish grown in Uttarakhand features a distinct size, sharper taste, and unique aroma compared to common plain radishes. Locals report that primarily two types exist in the mountains: one is round and the other is long. Additionally, not only its root is utilized, but its green leaves and tender stems are also commonly used in local cooking, salads, and pickles.
According to Dr. MS Dugtal, mountain radish contains essential nutrients such as water, fiber, vitamin C, potassium, manganese, and iron. Its fiber content helps maintain a healthy digestive system, and it can easily be incorporated into a balanced diet. However, experts note it is not a treatment alternative for jaundice or liver diseases.
Mountain radish is available for a limited time between July and October in the mountains. It is cultivated around Nainital, with varieties from Nayana Gaon, Baldiakhan, and Khurpatal particularly renowned for their taste and size. In the Nainital market, it typically costs between 50 to 60 rupees, though prices can fluctuate based on the season, size, and local market conditions.
