Garlic Chives

These delectable, grass-like herbs are also called “flowering chives” or “Chinese chives.” Their rather thick, firm, elongated narrow leaves have a flavor that is a cross between scallions and garlic. They are used in large pieces, rather than finely chopped as Western chives are, and they are treated more like scallions, as an aromatic base for stir-fries. They’re often seen poking out from one side of a Vietnamese Salad roll and are added at the last moment to the classic Thai noodle dish of Pad Thai. The Chinese treat them as a vegetable, quickly stir-frying them and serving large platters full of them. They are a favorite flavoring in dumpling fillings. Sometimes, snowy white, pale yellow, or lavender flowers and buds adorn the tops of these chives. There’s no need to discard these handsome flowers—they are delicious.