Agriculture Study Network -ASN

A Wild Sour-Sweet Fruit from Nepal ❤️
Have you ever tasted this little wild fruit?
In some parts of Nepal, it is locally known as सोठा (Sotha) or समठो (Samatho). Based on its appearance, fruit clusters, leaves, and taste, the plant in this photo appears to be Bignay (Antidesma bunius).
The fruits grow in beautiful hanging clusters and gradually change from greenish/pale to pink, red, purple and eventually dark purple as they mature. The taste is quite interesting — tart and slightly sour, with a pleasant sweetness as it ripens.
Interestingly, similar fruits are known by different local names in different countries and regions. However, a similar local name does not necessarily mean that the plant is exactly the same species. Local names can refer to different plants depending on the region, so proper identification requires looking at the plant’s botanical characteristics.@
So, I’d love to hear from you! 👇
Have you also eaten this fruit? What is it called in your village or region?
And if you know this plant by the name सोठा / समठो, do you think the plant shown here is actually the same one—or could it be a different species with a similar local name?
Please share your experience and local name in the comments.

How to Make Traditional Maseura (karkalo Titaura) from Taro Stems
Have you ever wondered how traditional Nepali Maseura is made from mature taro stems? Here is the complete process, step by step. 👇
Step 1: Select mature taro stems
Choose mature, healthy taro stems and cut them into manageable pieces.
Step 2: Remove the outer fibers
Peel off the tough, fibrous outer layer of the stems.
Wearing gloves is recommended because the sap from taro stems can cause itching or skin irritation in some people.
Step 3: Cut into small pieces
Once the outer fibers are removed, chop the stems into very small, fine pieces.
Step 4: Drying — the simple method ☀️
The finely chopped stems can simply be spread out and thoroughly dried in the sun. Once completely dry, they can be stored and later used as a dried vegetable.
Step 5: Making Maseura with besan
For the traditional Maseura preparation, mix the finely chopped taro stems with besan (gram flour). Sometimes, they can be dried by cutting longitudinally.
Step 6: Knead the mixture
Mix everything thoroughly and knead it well by hand until the ingredients come together.
Step 7: Make small balls or elongated shaped
Take small portions of the mixture and shape them into small balls or lumps or either make elongated shape .
Step 8: Sun-dry ☀️
Place the Maseura balls in direct sunlight and dry them thoroughly. Depending on the weather and intensity of sunlight, it may take around 2–4 days.
As the moisture leaves, the Maseura becomes firm, dry, and lightweight.
Step 9: Store properly
Once completely dried, store the Maseura in a clean, completely dry container and protect it from moisture.
Step 10: Cook and enjoy!
Whenever you want to eat it, you can soak and cook the Maseura and enjoy it as:
🍛 A vegetable curry
🥣 A soup or gravy
🌿 A simple Maseura dish
🍚 Or alongside your regular meal
This is more than just food—it is a beautiful example of how traditional Nepali households preserved seasonal ingredients and enjoyed them throughout the year. 🇳🇵❤️
Have you ever made or eaten homemade Maseura?

The tallest maize we've ever grown near our vegetable garden.

This impressive plant comes from a local hill variety of Nepal, showcasing the incredible genetic diversity and resilience of traditional crops.

Preserving and growing local varieties helps protect our agricultural heritage while supporting sustainable farming for future generations.

Grow Your Own Mustard Greens (Rayo Saag) & Save Seeds for the Next Season!
Growing Rayo Saag is simple and rewarding. Start by preparing a small seedbed with loose soil mixed with well-rotted compost. Sow the seeds shallowly, keep the soil moist, and once the seedlings are strong enough, transplant them into your garden with proper spacing. Feed the plants with compost or other organic fertilizers to encourage healthy, vigorous growth.
Before the season ends, select 2–3 of the healthiest plants and let them flower and produce seeds. Harvest and store these seeds for the next planting season. Saving seeds from your best local plants helps preserve local varieties, reduces costs, and promotes sustainable gardening.
Grow your own food. Save your own seeds. Preserve local varieties for future generations.

Nature's little treasure. The taste of these pods ( kutilkosha) still reminds us of our childhood. 💚

Have you ever tasted Tiju (Khaltuk\khaltu), one of Nepal's unique wild fruits?

Found in the hills and forests of Nepal, this small native fruit is loved for its sweet and tangy flavor. For many Nepalis, it brings back wonderful childhood memories of picking fresh fruits straight from nature.

Have you tried it? What do you call it in your region? Let us know in the comments! 👇

Kafal (Myrica esculenta), also known internationally as Himalayan Bayberry, Box Myrtle, Boxberry, , or Kaphal, is one of the Himalayan region's most cherished wild fruits. Native to the mid-hills of Nepal, India, Bhutan, and parts of China, it naturally grows in temperate forests at elevations of approximately 900–2,100 meters (3,000–7,000 feet). This evergreen tree is valued not only for its delicious fruits but also for its ecological, nutritional, and traditional medicinal importance.
In different parts of Nepal, the fruit is best known as Kafal, while some local communities also refer to it by regional names such as Murkiyeko Kafal and Hande Kafal, often describing differences in fruit size or local varieties. Some trees produce larger berries, while others bear smaller fruits, each with its own unique flavor and texture.
When fully ripe, Kafal develops a beautiful deep red to reddish-maroon color with a wonderfully sweet, mildly tangy taste. Local people eagerly wait for its short harvesting season, enjoying the fruits freshly picked straight from the tree. It is also commonly mixed with salt and chili powder for a delicious traditional snack, while many families prepare spicy pickles (achar) and refreshing local recipes that celebrate its unique flavor.
Beyond its exceptional taste, Kafal is rich in natural antioxidants, vitamin C, flavonoids, tannins, and other beneficial plant compounds. Traditional Himalayan communities have long valued different parts of the tree in herbal medicine for supporting respiratory health and helping with coughs, sore throats, digestive discomfort, fever, inflammation, and general wellness. Modern research has also highlighted its antioxidant, anti-inflammatory, and antimicrobial properties, although it should not be considered a substitute for professional medical treatment.
More than just a seasonal fruit, Kafal represents the rich biodiversity, traditional knowledge, and cultural heritage of the Himalayas. For many people, the arrival of the Kafal season brings cherished childhood memories of walking through the forests, collecting handfuls of these delicious wild berries, and sharing them with family and friends. It remains one of nature's finest gifts from the Himalayan forests—simple, nutritious, and unforgettable.
#काफल