gau choy and variations (Chinese), nira (Japanese)
common green, yellow, and flowering forms
Garlic chives do not taste, look, or cook like what we call chives (Allium schoenoprasum), although there are superficial similarities. They are another species (A. tuberosum) that tastes garlicky, is flat (not tubular), and is cooked as a vegetable in the lands where it is grown (that is why it is in this book)—unlike “regular” chives, which serve as seasoning. To further distinguish itself, the variable vegetable comes to market in three distinct and attractive forms, as you see: green-leafed, blanched (yellow), and as budding stems.