Garlic chives

Allium tuberosum

herb · vegetable

Flat leaves with a mild garlic taste, stir-fried in quantity with egg, in jiaozi dumplings or buchu kimchi.

Origin

China

Season (United States)

all year round · grows in your region

Preparation

The flat leaves are cut into 3-5 cm lengths and stir-fried for a minute, with eggs or noodles, or chopped raw into a dumpling filling; only the wilted tips are removed. Chop or crush it, then wait ten minutes before cooking: that is how long its sulfur compounds take to form.

Molecules

Allium sulfur compoundsIn small amounts, not counted Fructans (inulin, FOS) · Lutein and zeaxanthin · Chlorophyll

Did you know?

Its budding flower stalks are sold in separate bunches at Chinese markets, stir-fried like a vegetable.