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Garlic chives are a herb native to Asia and are commonly used in Asian cooking. They have a garlic-like flavor and can be used in salads, soups, and dips. They can be grown in a vegetable garden and have medicinal properties.
Garlic chives – also known as Allium tuberosum, ku chai, gow choy, Chinese oriental garlic chives, Chinese leeks, and nira – are a herb native to Asia and a common ingredient in Asian cooking. Unlike the tubular leaves of chives, they have thick, flat, blister-like leaves, the part of the plant most often used in cooking. All parts of the plant, including the flower, can be used in recipes as an herb, spice or garnish.
As the name suggests, garlic chives taste similar to chives, albeit with a sharper, garlic-like flavor. They aren’t as strong as garlic, however, and are particularly useful for salads and raw dishes where some garlic flavor is needed but raw garlic would be too strong. Indeed, when cooking, it is important to add the chives quite late, because they lose their flavor if cooked for too long.
Stir-fried dishes often include garlic chives for flavor and garnish. It is a key ingredient for Japanese miso soup. In Western cooking, they make a tasty stand-in for chives and can be used in soups, salads, dips, or appetizers. The root can be used as a substitute for garlic, with a smoother and more delicate flavour.
A ready supply of garlic chives can be found growing them in a vegetable garden, where they grow in tight clumps. The seeds are small and must be fresh for good growth. Garlic chives can survive dry spells, but do best with regular watering. They prefer direct sunlight, but will grow well in light shade. Clusters of white flowers, which can be used to season and garnish meals, bloom throughout the summer.
Plants need to be trimmed regularly to prevent them from self-seeding and taking over the garden. When harvesting, the plant should be cut close to the ground to control seeding. Even if the herbs are not used, regular harvesting is still recommended to control growth. Some growers also cover plants with straw after harvest, a process known as blanching, to further control growth. Not only will this slow down the growth of the plant, but it will cause any new leaves to appear white.
Topical and oral folk cures with garlic chives have been used to treat fatigue, anemia, cuts and insect bites, and have even been used as an antidote to poison. The seeds have also been used to treat liver and kidney conditions and digestive disorders. Garlic chives are rich in vitamins and minerals, including vitamin C, calcium and iron.
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