About... Garlic Chives
July 22nd 2009 22:45
I hate spring onions, onions…the onion-bulb family –period-. It really revolts me and gives me a headache. However, I seem to be OK with garlic chives if it’s cooked – maybe because they're the smallest species in the onion family (and isn’t as strong tasting and smelling).
Garlic chives, also known as Chinese chives, look like grass and sort of feel like grass but its pungent aroma will have you know it’s not grass. It has a very strong smell similar to spring onions but milder, and is often used as a garnish or a condiment.
Its grass-like leaves are soft, and it can be bought fresh, or dehydrated (in the herb and spices section of your grocery store) year-round.
Garlic chives have similar medicinal properties to garlic, and are rich in vitamins A and C, as well as calcium and iron.
Notes:
- Garlic chives compliment eggs and seafood dishes well, or even stews and soups, whether as a garnish or an ingredient. It’s also commonly used in the stuffing of certain Chinese dumplings.
- Garlic chives are mostly used in a variety of Asian cuisines and are different to (regular) chives.
Coming soon! Cooking with Garlic Chives…
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Comment by katyzzz
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You've given us a great range of suggestions here.
Comment by Jason King
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Your ommelette looks sensational
Comment by Lara M
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Thanks JK! Aww...too bad about your garlic chives. I think they're quite sensitive to weather and changing temperatures. It's quite easy to get 'em though; Paddy's market or the Asian grocery stores.