ABOUT Garlic Chives

Garlic chives have origins throughout Asia, specifically China, India, and Indonesia where they’ve been growing wild for over 4,000 years. These mildly pungent and tender herbs are within the onion family, but have a much more garlicky flavor than regular chives’ typical onion flavor, hence their name. While they typically have flat leaves, when they are flowering the leaves become hollow and have a stronger flavor. They’re a staple in Korean and Chinese cuisines where they’re typically used to season a variety of stir-fries and soups, and salads.

COOKING & STORAGE

Edible parts: Leaves and flowers
Medicine and Nutrients: Garlic chives offer a good amount of vitamin C, B1 and B2, as well as essential minerals like calcium and iron.
Storage: Fresh garlic chives will last for up to a week when stored wrapped in a paper towel and in a plastic bag, preferably in the crisper section of the refrigerator.

Ways to Prepare

RAW: When used in salad dressings, marinades, mixed in salads, or used as a garnish they need to be thinly sliced or minced finely.
COOKED: Garlic chives can be steamed, simmered in soups, and added to stir-fries.

RECIPES

Chinese Garlic Chive Boxes (The Woks of Life)
How to Use Chive Blossoms in your Food (Garden Betty)
Korean Garlic Chive Salad (Seonkyoung Longest)
Korean Garlic Chive Pancakes (Vegan!) (Korean Bapsang)
Garlic Chives and Egg Stir Fry (Video) (Savored)

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri