[Characteristics of rape flowers and how to preserve and arrange them] Get ahead of spring! Introducing rape flowers that allow you to enjoy the whole season

What is "rapeseed blossoms" that herald the arrival of spring? A delightful seasonal taste with a slightly bitter taste

When you hear the word "rapeseed blossoms," what is the first image that comes to mind? A yellow carpet spreading out before your eyes, and the soft, fluffy scent of spring—these are probably the images that come to mind for many people

In fact, the "rapeseed blossoms" you see in supermarkets are actually the buds and flower stalks of Brassicaceae vegetables that have been picked before they bloom. Even familiar winter vegetables such as daikon radish, turnip, Chinese cabbage, mizuna, and arugula begin to bloom as spring approaches. These flower buds and flower stalks are called "rapeseed blossoms," and the custom of using them in cooking has taken root

Rape blossoms, with their slightly bitter yet faintly sweet taste, are a seasonal ingredient that truly brings spring to your senses. In this article, we've put together an easy-to-understand summary of the history and characteristics of rape blossoms, as well as tips on how to select and cook them. Be sure to read to the end for tips on how to enjoy the arrival of spring in a delicious way

What kind of plants are members of the Brassicaceae family?

The Brassicaceae family includes many winter vegetables such as radishes, turnips, Chinese cabbage, and broccoli. These vegetables develop strong roots and leaves during the cold season and then burst into bloom when the weather warms up.
The soft buds and flower stalks before the flowers bloom have a subtle sweetness with a perfect balance of bitterness. They are truly delicious parts that are only available in spring.

The difference between edible and ornamental

When you think of "rapeseed flowers," many people probably imagine a field of yellow flowers. Most of that beautiful scenery is made up of varieties grown for ornamental purposes. On the other hand, the ones sold for consumption in supermarkets are Brassicaceae vegetables that have been bred with an emphasis on flavor. Since ornamental flowers prioritize appearance, while edible flowers prioritize flavor, there are surprising differences between edible and ornamental flowers, even though they may both be yellow

The history of rapeseed flowers and their role as a symbol of spring

Brassicaceae plants, widely used around the world, have long been an integral part of people's lives, from extracting oil from their seeds to using them as animal feed. In Japan, rapeseed oil is a familiar edible oil, and even today, "rapeseed blossoms" are one of the images that symbolize spring.
As the cold winter comes to an end, the sight of rapeseed blossoms in vibrant yellow makes you truly feel that spring has arrived. Even rapeseed blossoms served on the table in their bud stage offer a soft texture and a slightly bitter taste that allows you to feel the transition from winter to spring on your tongue.

The relationship between winter vegetables and bolting

Winter vegetables, when the weather warms up, begin a process called "bolting," where they suddenly extend their stems and prepare to flower. Root vegetables like radishes and turnips can become pithy and have a poor texture if they bolt, so they are usually harvested before bolting occurs.
However, the time when nutrients are concentrated in the flower buds and stalks is precisely what we call "rapeseed blossoms." Seeing them in home gardens is a welcome sign that spring is just around the corner.

Various characteristics of rapeseed flowers by vegetable

Radish rape blossoms

• Appearance and taste: The stems are thick and have a firm texture. There is a hint of sweetness amidst the slight bitterness, and you can enjoy the crunchy texture.

Turnip rape blossoms

• Appearance and taste: The stems are soft and have few fibers, with a mild bitterness. It has a gentle flavor and is easy to eat.

Chinese cabbage rape blossoms

• Appearance and Taste: The flower stalk grows straight up from the center where the leaves overlap. It has a mild flavor and is easy for even beginners to eat rapeseed.

Mizuna rapeseed flowers

• Appearance and taste: Characterized by its thin stems and crisp texture. It has a slightly strong bitterness, but this can be adjusted by blanching or other cooking methods.

Arugula rapeseed

• Appearance and Taste: Originating from overseas, it has a distinctly spicy flavor. It pairs perfectly with salads and pasta.

Bok choy rape blossoms

• Appearance and Taste: It has relatively thin stems and soft buds. The mild bitterness and sweetness are well-balanced, making it easy to use in stir-fries and other dishes.

Basic points for enjoying delicious food

1. How to choose

• buds that are tightly closedChoosing
• Check that the cut end of the stem is fresh and that the leaves and buds are not wilted

2. How to save

• best to cook it as soon as possible, but if you're not going to use it right away, wrap it in damp paper towels, place it in a plastic bag, and store it upright in the refrigerator.
• If you can't use it all after a few days, it's convenient to lightly boil it and store it in the freezer

3. Cooking tips

• A short blanchingwill reduce the bitterness nicely. Blanch them quickly in salted boiling water for about 20-30 seconds, then immediately transfer them to cold water.
• Cruciferous vegetablespair well with oil, so when combined with stir-fries, oil-based salads, or pasta, their bitterness is mellowed and a richer flavor is added.

Classic recipe: rape blossoms with mustard

Ingredients (for 4 people)

• Rape blossoms ... 1 bunch
• Mustard (tube available) ... 1-2 teaspoons (to taste)
• Soy sauce ... 2 tablespoons
• 1 tablespoon mirin
• 1 tablespoon of dashi (strong stock or dissolved dashi granules)
• Adding dried bonito flakes or white sesame seeds to taste will enhance the flavor even more

How to make it

1. Preparation
   • Wash the rape blossoms and cut off some of the tough parts of the stems
   • Separating the thick part of the stem from the leaves and buds will help reduce uneven cooking
2. Boil
   • First, add the stems to boiling water with a little salt and boil for about 10 seconds
   • Add the leaves and buds and boil for another 20 seconds, then immediately transfer to cold water
3. Put in cold water
   • Once cooked, rinse in cold water to remove the heat and squeeze out all the water
   • Cut it into bite-sized pieces
4. Make the dressing
   • Combine the mustard, soy sauce, mirin, and dashi in a bowl and mix well
   • Adjust the mustard to your preferred spiciness
5. Mix
   • Place the drained rape blossoms in a bowl and coat them completely in the batter
   • Sprinkle some bonito flakes or white sesame seeds on top to add a fragrant flavor, making it even more delicious

The culture of "eating flower buds" is popular overseas

In Japan, as well as in parts of Europe and Asia, it's common to eat the young flower buds and stems of brassica plants. For example, in Italy, it's common to quickly stir-fry arugula and broccoli sprouts or add them to soups.
Since the bitterness and aroma vary slightly depending on the variety, it can be fun to find your favorite! Recently, it's become easy to grow foreign varieties in Japanese home gardens, so if you're interested, please give it a try.

Cooking variations of rape blossoms

• Salads: Enjoy the aroma and bitterness of rapeseed blossoms with simple seasonings such as mustard dressing or vinegared miso dressing.
• Stir-fries: Western-style variations using bacon, garlic, and olive oil are also recommended.
• Tempura: Frying softens the bitterness and gives it a crispy texture.
• Pasta: Adding it to aglio e olio or oil-based sauces enhances both the color and flavor.
• Soup: Adding it quickly at the end enhances the vibrant green color and adds a nice accent to the flavor.

Rape blossoms add color to your life

Besides being edible, the sight of rapeseed blossoms ("nabana") spreading yellow across riverbanks and fields in spring is also a major attraction. Many people go out to take pictures during the time when "nabana festivals" are held in various places.
On the other hand, edible rapeseed blossoms should be cooked as soon as possible to enjoy their bitterness and texture at their best. If you find rapeseed blossoms of various varieties and origins, be sure to try comparing their tastes.

summary

• Rapeseed flowers are a general term for the flower buds and stalks of plants in the Brassicaceae family, and in fact, rapeseed flowers can be harvested in spring from winter vegetables such as radishes, turnips, and Chinese cabbage.
• The slightly bitter and slightly sweet taste is unique to ingredients that allow you to enjoy the changing seasons
• ornamental and edible varieties are different, even yellow flowers can taste completely different.
• The key to making it delicious isshort blanchinganda combination of.
• There are many ways to cook it, such as with mustard, stir-fry, tempura, and pasta, so be sure to find a recipe that suits your taste

The bittersweet taste of rape blossoms, which herald the arrival of spring, is a taste that marks the momentary transition from cold to warm seasons. Combined with their gorgeous appearance, they bring color and a sense of the season to your table. Be sure to try tasting the various types of rape blossoms, a pleasure that can only be had at this time of year. You'll be able to feel the signs of spring even on your tongue, and you'll be able to spend a slightly luxurious time

[Introducing specially selected epi recipes]

Pretreatment of rape flowers

Boiling rape blossoms in salt water brings out their vibrant color, and soaking them in cold water gives them a crisp texture

Spaghetti with rape flowers

[3] Leave a little water (added cooking water) in the frying pan so that the al dente pasta can absorb it

Rape blossom and cherry shrimp pasta

By boiling the rape blossoms and pasta together, the flavor of the rape blossoms is transferred to the pasta. The aroma of the cherry shrimp makes this pasta very delicious

Spring rolls with rape blossoms

These colorful spring rolls are made with rape blossoms, crab meat, and minced meat. When cutting the spring rolls, cut them quickly with a knife in one go to ensure a clean cut