Name: Garlic chives (Allium tuberosum), also called Chinese chives, Oriental chives or nira (Japanese), buchu (Korean) and kuchai (Southeast Asia). They have flat, grass-like leaves, in contrast to the round hollow leaves of ordinary chives, and a mild garlic flavour.
Description
Garlic chives are native to south-western China and have been cultivated for thousands of years in Asia. They are hardy, perennial plants, popular in gardens for their white, star-shaped flowers that attract bees, and also eaten as a flavouring vegetable.
In Japan, nira is used in gyoza, stir-fries and with liver, and in Korea, buchu goes into pancakes (buchu-jeon) and kimchi. The flavour is stronger than ordinary chives, with a distinct garlicky note, but gentler than garlic cloves.
Main nutrition value
Garlic chives provide vitamin K, vitamin C, folate, beta-carotene and some iron, along with the characteristic sulphur compounds of the allium family.
How best to be consumed
Garlic chives are best added at the end of cooking.
- Chop into dumpling fillings, savoury pancakes and egg dishes.
- Add to stir-fries, soups and noodle dishes in the last minute.
- Use in kimchi and pickles, as in Korean cooking.
- Sprinkle raw over noodles, tofu and salads.
- Wrap in a damp towel and keep in the fridge for a few days.
Overconsumption could cause…
Garlic chives are safe in food amounts.
- Allergic reactions or skin irritation in a small number of people sensitive to alliums.
- Bloating, gas or heartburn, since alliums contain fermentable carbohydrates (fructans) that bother many people with IBS.
- Possible effects on blood clotting from their vitamin K for people on warfarin, so keep intake steady.
- Bad breath and stomach irritation from large amounts.
Wikipedia — Allium tuberosum, used for origin, naming and history: https://en.wikipedia.org/wiki/Allium_tuberosum
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