Flowering leeks, also known as Chinese chives or garlic leeks, are a popular ingredient in Asian cuisine due to their strong garlic flavor. They can be used in a variety of dishes and are available fresh or dried. When purchasing, look for clear specimens with no discoloration or slime. They can also be grown at home in rich soil and kept moist but not soggy.
A flowering leek is a member of the onion family that has been bred to produce bulb-like flowers at the end of narrow, solid stalks. The plant is also sometimes called Chinese chives, Chinese leeks, or garlic leeks. As the alternative names suggest, flowering leeks are very popular in Chinese and Asian cuisine in general. They also have a strong garlic flavor that can add zest to a large number of dishes. Many Asian markets carry the delicacy, both fresh and dried, and flowering leeks can also be grown at home.
At first glance, flowering leeks look more like chives, with slender green spears to the leaves and distinctive flowering stems. The plant can be used as a regular chive, as all above-ground portions of the plant are edible. Many cooks cut the leaves and stems into a variety of dishes from french fries to quiches for flavor. The stems and buds are also treated as a vegetable in many Chinese dishes.
Typically, the flowers are yellowish to white in color and look rather bulb-like. As the flowers begin to open, they become papery and unpleasant to taste, so they are harvested before they fully mature. When used fresh, flowering leeks should be used in moderation, as the flavor and smell can be very strong. Dried flowering leek can be used more generously, though it can still pack a punch.
When looking for flowering leeks in the store, look for clear specimens with no discoloration or slime. Keep the veggie in the refrigerator for up to three days, with the stems in water if you need to keep it longer. Dried flowering leek should be kept in a cool, dry place away from light. Avoid sprinkling it directly on food, both to avoid moisture in the spice jar and to avoid overpricing. Generally, the dried vegetable will last about six months to a year.
If you want to grow flowering leeks, start from seed in late spring or early summer, after the last risk of frost. The plants enjoy rich soil that has been worked up with compost and a small amount of mulch and like to be kept moist but not soggy. As the plants mature, cut off the leaves and shoots, leaving the rest of the plant to grow. Eventually, the plants will burn out in late summer, at which point they can be taken out to make room for something else in that vegetable bed.
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