Main Menu

Malva parviflora

 
apricot kernel recipes apricot kernel sauce black lentil black lentil recipe curry recipe curry recipes easy dessert recipes easy sweet recipes growing sprouts at home How to cook tripes how to grow sprouts at home how to make black lentil curry Human of Hunza Humans of Hunza Hunza Hunza apricot Hunza apricot kernels Hunza bread types Hunza breakfast recipes Hunza Bytes Hunza cuisine Hunza festival Hunza festivals Hunza food Hunza Food recipes Hunza local dish Hunza traditional food Hunza traditional food recipes Hunza traditional soup iron rich food lentil recipe lentil sprouts Local dishes of Hunza Mash ki daal Mash ki daal recipe Nowruz celebration in Hunza recipes red lentil recipe red lentil soup recipe secret to longevity of Hunza people. sprouts tripe recipe vitamin C vitamin C food Wild Thyme
 

Shuwanchal

| February 6, 2019
shuwanchal

Shuwanchal is a vegetable that is grown in Hunza and around Gilgit Baltistan from spring to late summers. It is a beautiful leafy vegetable with vibrant green color. Unlike vegetables like Hoi we do not dry this vegetable for winter season. It tastes best when it is stir fried with onion. Shuwanchal looks similar to the wild edible vegetable Malva parviflora  which is a wild edible perennial herb but we grow this variety of vegetable from seeds. We harvest tender green stems with the leaves because they tastes best when harvestRead More

, , , , , , , , Hunza Cuisine, Vegetable Recipes No Comments »