Jyaphu cauliflower is nothing else but translate from the local language, which is Newari, meaning farmers cauliflower. The Newari people are mostly inhabitants from the Kathmandu Valley and have evolved over time to a specific language which is quite different from the usual language spoken by the main stream Nepalese people, though, now a days, the Newari people use both, one to speak at home and the other to communicate with the rest.
Here my main focus is on how to grow this Jyaphu cauliflower or local famers cauliflower with easy.
How to Grow Jyaphu cauliflower or local farmer cauliflower easily
The months for growing this vegetables usually starts after the rains that is at the end of September here in the Valley. If by chance the rains are prolonged, the growth of the Jyaphu cauliflower seeds are germinated in earthern pots by the Jyaphus, which is collected from yogurt eaten and made locally. In it a lot of cow dung and earth is mixed and kept in the shady but well-aired part of the house.
In about a week and a half or two, you will get a few leaves for each seedling germinated. The Local Farmer or Jyaphu germinates more than is needed by himself. In that case, he will send a youth from his family around selling them in bunches of fifty, which would costs NRS 150, these days. If you are not comfortable by germinating your own Jyaphu cauliflower, then it is better these ones, as you are bound to get a pretty good harvest.
I must tell you that the local farmer’s cauliflower is a tastier and healthier option than the other varieties that you might get from other parts of Nepal.
Another thing, is you could now buy packets of seeds online market Jyaphu Cauliflower on it, and try germinating the seedling for plantation in your garden when it is time for it. You would not need earthen pots, you can use small plastic pots now available in the market, and use a mixture of compost and earth rather than cow dung. In a city, thought there are plenty of cows around, who has the time going around collecting manure.
Transplantation of Local Farmer’s Cauliflower
Now comes for the time for transplantation of the local farmers cauliflower to it proper growing place. Now a days there is limited space with the crowding of people to the city, so any growth of vegetables have to be done within the limited space available. Nevertheless, that space is made fertile again with cow dung house waste matter, compost well into the soil during rainy spell part of the year. Now that, the soil is mostly drained of the water, each seedling is transplanted about ten inches apart. Since I have less that much space, I planted mine at about eight inches apart and they seemed to be growing just as well with healthy leaves.
What I have learnt, that Jyaphu cauliflower, requires certain amount of winter sun for growth which the valley is quite abundant in after the monsoons.
Taking care of Jyaphu Cauliflower
What I have learnt and hear from the local peasants, that it is not that difficult taking care of the cauliflower. Most of the moisture for growth comes from seath (dew). You could still water it just to to keep the roots and every two weeks either add compost or cow dung it.
Once the curls appear, that is the white stuff, you should take the outer leaves cover it and tie them over. This is to save the curls from being devoured from pest and insects. In the past and some still do in the present, is to collect family urine in earth pots and add wood ash, which is sprayed gently around the base of the roots. This helps to give much needed nitrogen and other materials needed for the plant. It was done historically by the Jyphu not only for cauliflower but most other vegetables grown by them as well. Ash of wood, helps to remove an pathogens and makes the urine safe to use as a fertilizer.
I have tried some of their means and have got somewhat of a good harvest with a tasty healthy yield. (I must tell you one thing, that natural food found in the forest growth so well due to the dropping of birds, animals along with their urine).
Harvesting of the Local Farmer’s Cauliflower
In a week and a half the Jyaphu cauliflower curls would developed, provided it it covered well and periodically inspected for pest invasion that got through. If all is right, take a knife and an inch from the soil, slice through the stem, lifting the whole cauliflower, leaf, curl and all. Once you have done so, the matured leaves can be removed.
Since it is the cool part of the year, you would need no refrigeration for storage. This only cuts away the tasty part of the cauliflower which you took the pains of growing organically.
You could now use the local farmer’s cauliflower as you usually do in curries, fries and stews and it is a bit hardier and crunchier texture but healthier, than the commercially bought ones.
Learn of how to grow other locally grown vegetables of the Kathmandu Valley at Organic Vegetables