Vegetables

Japanese wild garlic

ノビル　のびる　nobiru

Also known asnobiru

At its best in Mar, Apr

Japanese wild garlic (nobiru), Japanese vegetable — Japanese wild garlic (nobiru) is at its best in Mar, Apr. It is in the market from Feb to May.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Japanese wild garlic: Raw with miso — Raw with miso

The bulb is eaten raw, dipped in miso. The usual way.

Japanese wild garlic: Dressed with vinegared miso — Dressed with vinegared miso

Blanched briefly, then dressed with sweet vinegared miso.

Japanese wild garlic: Tempura — Tempura

Fried leaves and all, which brings out the scent.

Japanese wild garlic: Steeped in soy sauce — Steeped in soy sauce

The bulbs are steeped in soy sauce and keep well.

How to choose

Plump white bulbs with firm, upright leaves.

Storage

Wrap in damp paper and refrigerate. The scent fades fast, so use it soon.

Main areas

Chiba
Nagano
Tokushima
Oita

Good to know

A wild relative of onion and garlic. Both the bulb and the leaves are eaten. It has a sharp bite and a strong scent, and is most often eaten raw with miso. Its leaves resemble those of the daffodil, which is poisonous, so care is needed when foraging.

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