As zesty as regular chives but with a garlic flavour, Garlic Chives – also known as Chinese Chives – the popular in Asian cookery. These appetising leaves are increasingly popular in international cuisine and can enliven even the blandest meal!
Garlic Chives – also known as Chinese Chives – have long been popular in Asian cookery – and they’re increasingly regarded in international cuisine as a subtle but delicious addition to many savoury dishes.
Both regular Chives and Garlic Chives are members of the onion family. Garlic Chives have flatter leaves and white, n9t purple, flowers. As the name implies, garlic chives impart a garlic flavour, milder than regular garlic.
They’re ideal for stir fries.
Garlic Chives can be used in soups, stews and sauces, as a garnish and in salad dressings. They are delicious added to scrambled eggs and make great additions to dips. You can sprinle them on boiled or mashed potatoes, or use them to garnish potato salads
Nutritional and health benefits
Garlic Chives are low in calories but high in dietary fibre and protein. They contain high amounts of Vitamin C and carotene as well as vitamins B1 and B2. a useful source of calcium. In Chinese medicine, garlic chives are considered to be a yang or warming food.
Like other members of the garlic and onion family, garlic chives contain a sulphur-rich mustard oil that aids digestion and helps promote the flow of blood.
Belief in the rejuvenating power of this oil dates from ancient times, when chives were used to heal wounds. Today, Chinese cooks put the antiseptic qualities of garlic chives to good use by combining them with pork fat to season a wok.