by Aiman Fayaz
SRINAGAR: In the challenging winter conditions of Kashmir, where snow obstructs access and food becomes scarce, the traditional practice of preserving “Hyokh Syun” or dried vegetables emerges as a crucial lifeline for locals. This age-old custom involves farmers from various valley regions coming together to harvest collard greens, tomatoes, aubergines, and gourds.
Post-cleaning, the produce is meticulously arranged and left to sun-dry towards the end of summer, creating essential dried vegetables for the impending winter.
Throughout the valley, every household displays these dried vegetables on unique threads adorning windows and balconies, seamlessly blending with the timeless landscape. Villagers play a pivotal role as primary distributors, producing dried vegetables in abundance. Consequently, Srinagar shopkeepers depend on importing these winter essentials from villagers to meet the demands of city residents.
Abdul Qayoom, a vegetable dealer from Sarafkadal Srinagar, remarked, “We source a variety of dried vegetables from the Baramullah district and distribute them to various Srinagar shopkeepers for local sales, considering the city residents’ limited involvement in farming.”
In addition to vegetables, the people of Kashmir exhibit a preference for “hokh gaade” or dried fish during winter, crucial sustenance in the harsh climate. Fishermen skillfully catch diverse fish varieties, ensuring thorough cleaning before sun-drying with a touch of salt for preservation. Come winter, these dried fish become a valuable commodity, contributing significantly to the local food culture.
Among the dried vegetables, dandelion greens hold a distinctive position, playing a crucial role in Kashmir’s winter cuisine. Their inclusion imparts a unique flavour and nutritional value to local dishes during the colder months. Abdul Qayoom highlighted, “Kashmiri women, especially those recently giving birth, traditionally consume dandelion greens to maintain nutrition and promote healing during their recovery period. This enduring tradition has been passed down through generations in the Kashmir valley.”
