The winter chill has enveloped the Bengali countryside, and with it comes the cherished tradition of savoring fresh date palm sap, a seasonal delicacy that epitomizes the essence of the cooler months. In the early hours of a misty morning, groups of sap lovers gather near date palm trees, eagerly awaiting the first drops of the sweet nectar, which is considered the quintessential drink of winter mornings.

In Vadas village, Tarash upazila, a group of friends from Sirajganj city—Sagar, Kayes, Asif, Sakib, and others—rode their motorcycles to relish this seasonal delight. “We make this trip every winter,” Sagar shared. “The taste of pure sap is unmatched, and experiencing it with friends is a joy in itself.”

Local vendor Abdul Matin revealed the popularity of this winter tradition. “From dawn, people start arriving on motorcycles and microbuses. Every day, around 100 to 150 customers enjoy fresh sap here. A glass costs just 10 taka, and daily sales can reach 3,000 to 4,000 taka.”

Date palm tree owner Farhad Ali explained the process of transforming fresh sap into jaggery. “The sap is collected early in the morning and then boiled over a wood-fired stove for 2-3 hours to produce gur. Variants like patali gur, bati gur, and nali gur are not only enjoyed locally but are also sold in cities. Many visitors take home both the sap and jaggery as cherished winter souvenirs.”

As winter deepens, the demand for fresh date palm sap and its by-products grows, embodying the warmth and richness of Bangladesh’s rural traditions.