Garlic Chives

Garlic Chives or Chinese Chives

Garlic or Chinese chives have flat leaves that are triangular in cross section (which is how I can tell they are not grass when I am hand weeding the herb garden). The are a duller color than regular chives and have a stronger taste that is closer to garlic than chives. They pop up more in Chinese, Korean, or Thai recipes than American ones, so think stir fry, noodle dishes, pancakes, dumplings, or tempura.

How to Store

The easiest way to keep garlic chives fresh is to put the clamshell straight into the warmest part of the fridge – usually the door. If you see condensation forming in the clamshell add an absorbent pad (paper towel or cloth) to keep your garlic chives dry.

Too many to eat this week?

Cut garlic chives can be frozen in melted butter, olive oil or water. Use an ice cube tray to freeze individual portions. Once they are frozen you can pop them out of the tray and transfer to a bag or jar to free up your ice cube tray.


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