Nanohana/Nabana(Yao Choy, Flowering edible rape)

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The best season for this vegetable is winter to early spring, but nowadays you will see them all year round. Also known as canola flowers, it is used as canola oil or rapeseed oil in many other countries. But the unique bitterness and it's aroma and color is popular among many Japanese  



Nutrition
Know to have the most vitamin C among other vegetables, it is also contains Carotene vitamin B1, B2, Calcium, Iron and other minerals. 

How to prepare
It is best to consume them before the yellow flowers bloom so cook them as soon as possible. 
  1. Wash and cut of 5 mm to 1 cm from the stem and leave to stand in a bowl of water for 15 to 20 min. This revive the leaves and flowers. 
  2. Take a handful of the nanohana and blanch the stem in boiling water with pinch of  salt in it for 30 seconds. 
  3. Immerse the remaining  part and boil for about 1 min. 
  4. Remove from the pan and put it in a bowl of ice water. (This is to retain its bright color) Do the same for the rest of the bunch.  
  5. Squeeze the nanohana to drain excess water.

Nanohana with Olive Oil

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  1. Blanch the nanohana in boiling water as above.
  2. Sprinkle with salt and pepper. Drizzle with olive oil and serve.

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