In Japan, the green leaf nira (“ha-nira” in Japanese), the white-yellow leaf nira (“ki-nira”) and the unopened flowers (“hana-nira”) are used for cooking. At Suzuki Farm, we grow “ha-nira.”
This highly nutritious and heat-tolerant plant is one of the few vegetables we can harvest in the middle of summer.
Nira has a distinct aroma, similar to that of garlic. The smell comes from allicin, an organosulfur compound in the plant, which helps us absorb Vitamin B1. Nira works as a robust pick-me-up and recovering from fatigue.