Chives Garlic

A relatively new vegetable in the English-speaking world but well-known in Asian cuisine, the flavour of chives garlic is more like garlic than chives, though much milder. Both leaves and the stalks of the flowers are used as flavouring similarly to chives, green onions or garlic.

In Asian cuisine they are also known as Ku Chai and are a key ingredient in many stir fry recipes. The leaves can be blanched to make them more tender and the flowers may also be used as a spice.

The plant has a distinctive growth habit with strap-shaped leaves and straight thin white-flowering stalks that are much taller than the leaves. It grows in slowly expanding perennial clumps, but also readily sprouts from seed. The rest of the plant is edible too the bulbs used like shallots and the flowers as an edible garnish.

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