Garlic Chives are a species of onion, native to southwestern Shanxi Province, China.
Uses include ornamental plants, culinary herb, and traditional medicine. The plant has been widely cultivated for centuries in East Asia for its culinary value. The flat leaves, the stalks, and immature, unopened flower buds are used as flavouring.
Another form is “blanched” by regrowing under cover after cutting, producing pale leaves and subtler flavor.
The leaves are used as a flavoring in a similar way to chives, scallions, or garlic, and are included as a stir fry ingredient. In China, they are often used to make dumplings with a combination of egg, shrimp, and pork.
They are a common ingredient in Chinese jiaozi dumplings and the Japanese and Korean equivalents. Garlic chives are widely used in Korean cuisine, where they are known as buchu.
Minimum 45 Seeds