Herb
Garlic Chive
A tier
Garlic chives (A. tuberosum) have flat leaves and mild garlic-onion flavour—essential in Chinese, Korean, and other East Asian cookery, distinct from hollow onion chives. Stir-fry with eggs and prawns; use flower buds as a delicacy. Stronger when raw. Not a 1:1 swap for onion chives in French fines herbes.
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Unit
Characteristics
Preparations
ButterChinese Stir FryEggFreshGarnishSnipped
Traits
AromaticEast AsianFlatFlat LeafGarlicGarlic NoteOnion GarlicWhite Flower
History
CN
Garlic chives were cultivated in Chinese agriculture.
CN
Jiucai became everyday northern and eastern Chinese vegetable-herb.
KR
Korean cuisine used buchu garlic chives extensively.
Global Asian groceries made garlic chives widely available.