NepalAyurveds.com: Nepali Kakro

Nepali Kakro, नेपाली, काँक्रो नेपाली, कर्कटी, ककडी, Cucumis utilissimus

यो नेपालको माटोमा बैशाखतिर बीज रोपी ३ महिनामा झ्याङ्गिएर पहेँलपुर फुल्ने र ५-६ महिनामा परिपक्व हुने २-३ फिट लामो काँक्रो औषधीय गुण-धर्म शक्तिले भरिएको हुन्छ । यो रुचिकारक, तृप्तिजनक, मूत्रल, पित्तनाशक, शीतल, प्यास मेटाउने र पत्थरीनाशक, गर्मीज्वर निवारक, मुटु - विरेचक मानिन्छ । हरियो कच्चा ताजा काँक्रोले भोक जगाउँछ, रगत बढाउँछ, पाचनप्रणाली शुद्ध राख्छ, मुटु र मृगौलालाई शक्ति दिन्छ, कमलपित्त र अधिकपित्तजन्य रोग

हरण गर्छ । पाकेको पहेँलो काँक्रोले पित्ताशय पत्थरी घटाउँछ र मूत्राशय पत्थरी हटाउँछ, समस्त रक्तविकार फ्याँक्छ, पेटका रोगमा अमृतमय काम गर्छ, सुकेको आन्द्रालाई फुलाउँछ, दिसा नहुने खतरा कब्जियत खोल्छ, अग्निमन्द र निम्नरक्तचापलाई लाभ पुऱ्याउँछ, पिसाब थोपाथोपा हुने, राम्रोसँग नहुनेमा तत्काल सन्चो गर्छ । बीजले शक्ति दिन्छ, विजातीय द्रव्य निस्कासन गर्छ र मृगौलालाई पुस्ट्याउँछ। काँक्रो कल्पमा उपवास रहेर भएभरका रोग हप्ता - पन्ध्र दिनमा फ्याँक्नुपर्छ ।

१. परिचय

नेपाली काँक्रो (Cucumis utilissimus) नेपालको पारम्परिक र औषधीय गुण भएको एक महत्त्वपूर्ण फलफूल हो। यसलाई कर्कटी, ककडी, नेपाली काँक्रो, खीरा आदि विभिन्न नामले चिनिन्छ। यो नेपालको उष्ण, समशीतोष्ण र तराई, पहाडी क्षेत्रमा सजिलै उम्रने गर्छ। यो फलफूल नेपालीहरूको दैनिक आहारको महत्त्वपूर्ण अंग हो र यसको औषधीय प्रयोग पनि धेरै ठाउँमा गरिन्छ।

नेपाली काँक्रो बैशाख महिनामा रोपिएर ३ महिनामा झ्याङ्गिएर फुल्न थाल्छ र ५-६ महिनामा परिपक्व हुन्छ। यसको लम्बाइ २-३ फिट सम्म हुन सक्छ। यसको फूल पहेँलो रंगको हुन्छ भने फल हरियो वा पाकेपछि पहेँलो हुन्छ। यसले नेपालीहरूको स्वास्थ्यलाई धेरै प्रकारले लाभ पुर्याउँछ।

२. उपलब्धता

नेपाली काँक्रो नेपालको तराई, पहाड र हिमाली क्षेत्रमा पाइन्छ। यो विशेष गरी ग्रीष्म ऋतुमा धेरै उत्पादन हुन्छ। नेपाल बाहेक यो भारत, बंगलादेश, पाकिस्तान, चीन र अन्य एसियाली मुलुकहरूमा पनि पाइन्छ। विश्वभर यसको विभिन्न प्रजातिहरू छन्, जसमध्ये नेपाली काँक्रो आफ्नै विशेष गुणले चिनिन्छ।

३. भौतिक गुणहरू

रूपरंग: हरियो (कच्चा), पहेँलो (पाकेपछि)
आकार: २-३ फिट लामो, बेलनाकार
स्वाद: रुचिलो, पानीजस्तो तरलतायुक्त
गन्ध: हल्का सुगन्धित
बोट: लहरायुक्त, फैलिएको

४. औषधीय गुणहरू

नेपाली काँक्रोमा निम्न औषधीय गुणहरू पाइन्छन्:

मूत्रल (Diuretic): मूत्राशय र गुर्दाको स्वास्थ्य राम्रो बनाउँछ।
पित्तनाशक: पित्त बढ्ने समस्यामा उपयोगी।
शीतल प्रभाव: शरीरलाई चिसो पार्ने, गर्मीज्वर घटाउने।
पाचक: पाचन प्रणालीलाई सुधार्ने।
रक्तशोधक: रक्तलाई शुद्ध गर्ने।
कब्जनाशक: दिसा खुल्ला गर्ने।
पथरीनाशक: मूत्राशय र गुर्दाको पथरी हटाउन मद्दत गर्छ।

५. फाइदाहरू

पाचनतन्त्र: कब्ज, एसिडिटी, पेट फुल्ने जस्ता समस्यामा राम्रो।
मुटु र मृगौला: हृदय र गुर्दालाई शक्ति दिन्छ।
रक्तचाप: निम्न रक्तचापलाई सन्तुलित गर्छ।
मूत्र समस्या: पिसाब थोपाथोपा हुने, जलन हुनेमा उपयोगी।
रक्तशुद्धि: रक्तविकार हटाउँछ।

६. प्रयोग विधि

कच्चा काँक्रो: सलाद, अचार, रसमा प्रयोग गरिन्छ।
पाकेको काँक्रो: तरकारी, सूप, जुस बनाएर खान मिल्छ।
बीज: शक्तिवर्धक, मूत्रल गुणका लागि प्रयोग गरिन्छ।
औषधी: पथरी, पित्त, ज्वरोमा काँक्रोको रस वा बीज पिँधेर खुवाइन्छ।

७. उत्पादन र संरक्षण

बीज रोप्ने समय: बैशाख-जेठ (अप्रिल-मे)
पाक्ने समय: ५-६ महिना पछि
संरक्षण:

ताजा काँक्रो फ्रिजमा राख्न सकिन्छ।
सुकाएर वा अचार बनाएर लामो समयसम्म राख्न सकिन्छ।
बीजलाई सुकाएर भण्डारण गर्न सकिन्छ।

८. निष्कर्ष

नेपाली काँक्रो नेपालको एक उपयोगी र औषधीय फलफूल हो। यसले न केवल खानाको रूपमा पोषण दिन्छ, तर विभिन्न रोगहरूबाट बचाउन पनि मद्दत गर्छ। यसको मूत्रल, पित्तनाशक, रक्तशोधक जस्ता गुणहरूले यसलाई आयुर्वेदिक उपचारको एक महत्त्वपूर्ण अंग बनाउँछ। ग्रीष्म ऋतुमा यसको सेवनले शरीरलाई चिसो र तरलताको आपूर्ति गर्छ। यसैले, नेपाली काँक्रोलाई दैनिक आहारमा समावेश गर्नाले स्वास्थ्यलाई धेरै फाइदा पुर्याउँछ।

When we think about summer in Nepal, one thing that always comes to mind is the juicy, crunchy, and refreshing Kakro—also known as Nepali cucumber. But this isn’t just a regular salad veggie. Deep within the coolness of this fruit lies a treasure of healing properties that traditional healers and farmers have trusted for generations. Let's dive into the story, science, and secrets of this amazing Himalayan herb.

Introduction

Nepali Kakro (Botanical Name: Cucumis utilissimus) is a native variety of cucumber grown widely in the hilly and mid-hilly regions of Nepal. In Nepali, it's known by many names: काँक्रो नेपाली, कर्कटी, ककडी. Unlike the smooth, watery cucumbers commonly found in supermarkets, the Nepali version grows wild and long, sometimes up to 2-3 feet. It’s not just grown for taste but celebrated for its deep medicinal value.

In Ayurveda and traditional Nepali medicine, Kakro is known for its cooling and detoxifying nature. It’s especially loved during the scorching summer months, not just for its taste but for its power to keep the body hydrated and the organs clean.

Availability in Nepal and Around the World

In Nepal, Nepali Kakro is cultivated mostly in the hilly areas like Gorkha, Dhading, Lamjung, and Sindhupalchok, where the cool climate and organic soil make it flourish. It is usually sown in Baisakh (April-May) and starts flowering within three months. By Shrawan-Bhadra (August-September), the fruits are ready for harvest.

Outside Nepal, similar varieties can be found in parts of India (especially the Himalayan belt), Bhutan, Northern Bangladesh, and even some Southeast Asian countries. However, the native Nepali Kakro is unique in size, shape, and its strong medicinal properties.

Physical Properties

Length: Mature Nepali Kakro can grow up to 2-3 feet long.
Shape & Skin: Cylindrical, slightly curved, with a rough green skin when raw that turns yellowish upon ripening.
Flesh: The inner flesh is light green to white, juicy, and packed with seeds.
Taste: Mild, refreshing, and slightly sweet when young; stronger and more bitter when fully ripe.
Growth Pattern: The plant creeps and climbs like most cucurbits and needs space to sprawl out.

It’s not just the fruit—every part of the plant, from its leaves to seeds, holds value. It thrives in well-drained, sandy-loam soil and needs warm days and cool nights, making Nepal’s mid-hills perfect for its cultivation.

Medicinal Properties

Traditional medicine gives Nepali Kakro a glowing report card. Here are the key medicinal properties backed by both folk wisdom and some modern studies:

Cooling (Sheetal): Helps reduce body heat.
Hydrating: High water content helps relieve thirst and prevent dehydration.
Appetizer: Stimulates hunger naturally.
Blood purifier: Cleanses the bloodstream and helps fight skin issues.
Diuretic (Mutral): Encourages urine production, flushing out toxins.
Liver protector: Soothes conditions caused by excess bile (Pitta).
Heart tonic: Strengthens cardiac muscles and regulates blood pressure.
Stone dissolver: Especially helpful in kidney and gall bladder stones.
Constipation reliever: Aids smooth bowel movements by softening the stool.
Fever reducer: Particularly useful in cases of heat-induced fevers or summer illnesses.
Anti-inflammatory: Reduces internal swelling and supports healing.

Advantages of Nepali Kakro

Naturally organic: Mostly grown without synthetic fertilizers or pesticides.
Low-calorie & nutrient-rich: Great for weight loss, diabetes, and heart patients.
Rich in fiber and water: Supports digestion and hydration.
Kidney health booster: Improves filtration and urinary output.
Reduces high blood pressure due to its potassium and magnesium content.
Safe for all ages: From children to elderly, everyone can enjoy its benefits.

Uses of Nepali Kakro

Nepali Kakro can be used in many ways, both as food and medicine:

1. Raw Consumption

Sliced and eaten raw with a pinch of salt and chili powder.
Popular in salads, often mixed with tomatoes, onions, and herbs.
Served as a side dish in summer meals.

2. Juice & Smoothies

Fresh juice from green Kakro is an excellent remedy for kidney stones, urinary tract infections, and summer fevers.
Mixed with mint, lemon, or ginger for added flavor and benefits.

3. Cooked Dishes

Some people cook ripe Kakro with spices and lentils as a light curry.
Yellow ripe Kakro is stewed or used in soups for people recovering from illness.

4. Seeds

Ground Kakro seeds are believed to boost strength, nourish the kidneys, and remove toxins from the body.
Roasted or powdered seeds are sometimes mixed with honey or milk as a traditional energy tonic.

5. Skin & Hair Use

Juice applied to the skin soothes sunburns, acne, and itchiness.
Used in natural face packs for its cooling and hydrating effects.

How to Use for Healing

Here are some simple traditional methods to get the most out of Nepali Kakro:

For Kidney Stones: Drink 1 glass of fresh Kakro juice on an empty stomach for 15 days.
For High Blood Pressure: Eat raw Kakro salad daily with light salt.
For Constipation: Eat ripe yellow Kakro or drink its juice in the morning.
For Skin Glow: Apply Kakro juice mixed with turmeric and leave it for 15 minutes before washing off.
For Summer Fever: Combine Kakro juice with a bit of tulsi (holy basil) and honey.

Harvesting and Preservation

Nepali Kakro is harvested once it reaches full length and begins to change color slightly. Timing is important. If picked too early, it won’t have its full medicinal power. If too late, it may taste bitter.

Best Harvest Time: 5-6 months after sowing.
Signs of Ripeness: Slight yellowing of the skin, strong aroma, and firmness when touched.

For longer use:

Storage: Keep in a cool, dry place. Fresh Kakro lasts up to 10 days in refrigeration.
Preservation:

Juice can be frozen for 2-3 weeks.
Seeds should be sun-dried and stored in airtight containers.
Ripe Kakro can be cut, dried, and stored as flakes for medicinal use in the off-season.

Kakro Fast (Kakro Kalpa)

In ancient healing practices, Kakro Kalpa (Kakro cleansing therapy) was done by eating only Kakro for 7 to 15 days, especially during hot seasons. It was believed to:

Flush out toxins
Improve skin tone
Heal digestive issues
Reduce chronic heat in the body

But this should only be done under guidance, especially for people with low blood pressure or weak digestion.

Conclusion

Nepali Kakro is more than just a hydrating summer snack. It’s a hidden gem from the mountains—medicinal, nourishing, and deeply rooted in traditional healing. Whether you’re looking to detox, cool your body, support your kidneys, or just enjoy a crisp bite on a hot day, this humble fruit is your go-to friend.

Let’s protect and promote local herbs like Cucumis utilissimus not just as food but as nature’s pharmacy. After all, health doesn’t always come in fancy packages—it sometimes grows quietly in your backyard, under the warm summer sun.

Reference

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