Nobiru

Allium macrostemon

herb · vegetable

Small white bulbs and thin leaves tasting of garlic and scallion, raw with miso or pickled.

Origin

Japan, Korea and China

Season (United States)

March to May

Preparation

The roots and dry skin of the bulb are removed, then it is washed; bulbs and leaves are eaten raw or cooked for a few minutes. Chop or crush it, then wait ten minutes before cooking: that is how long its sulfur compounds take to form.

Molecules

Allium sulfur compoundsIn small amounts, not counted Lutein and zeaxanthin · Chlorophyll

Did you know?

Its dried bulbs, xiebai, are a plant of the Chinese pharmacopoeia.