Located in the Himalayas , Tibet sits on the world ’s highest tableland at an norm of 12,000 feet above ocean level . While the abundant sunshine provides warmth and vigour , the low O at this altitude makes it unmanageable to grow vegetables . As a final result , farming is a challenge and most of the vegetable native to Tibet are ascendant crops or stout , cool weather condition plants . Farming is basically split up into highland and lowland farming , with some common vegetable grown in both regions .
Root and Tuber Vegetables
Both highland and lowland Tibetan farmers grow in the main root crops . As these plants grow underground they describe their oxygen directly from the soil , salt away energy in the bombastic tuber . These vegetable have been an significant part of the Tibetan dieting as the high carbohydrate cognitive content helps the consistence produce the energy needed to stay ardent in cold weather . The main Tibetan root vegetables let in sugar , radish , white turnip , carrot , potato , onion plant , daikon and cultivated celery .
Cool Weather Vegetables
Because the average temperature in Tibet remains relatively nerveless year - orotund , cool weather crops are some of the most reliable plants . These vegetables and legume admit lettuce and spinach , coriander seed , pea , kidney noodle and a variety of squash . In summation to these veg , the lowland husbandman can also grow a variety of nerveless atmospheric condition grain crop such as buckwheat , maize and Elmer Rice .
Other Tibetan Vegetables
Both tomato plant and chili peppers also mature well in the Tibetan clime even though they are originally native to South America . After spread to Europe and then Asia after Columbus ' voyages to the Americas , these plants made their way into Tibet , where they have been an important part of the Tibetan diet for centuries . The chili pepper has become especially important to Tibet , and figure in a enceinte number of their meals .
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