Garlic Chives
Garlic chives are the herb derived from the grass-like leaves and flowers of Allium tuberosum, a perennial in the onion family. The other main species referred to as "chives" is onion chives.
REGION OF ORIGIN
Garlic chives originated in subtropical southern China, where its use dates back thousands of years. It then spread to other parts of Asia, like Korea and Japan, via natural dispersal as well as human cultivation and trade.
PART & COLOR
The two main species of chives (onion chives and garlic chives) can be quickly differentiated by the shape of their leaves. Onion chives are hollow and tubular, whereas garlic chives are flat and strap-like. Onion chives are a deep green and garlic chives are a lighter, more vibrant green. Both have edible flowers. Onion chive flowers are a light pinkish purple with many pedals, and garlic chive flowers are white and shaped like a 6-pointed star.
HARVEST
Garlic chives are perennials that can be harvested throughout the growing season, from spring to fall. The leaves are ready to be cut when they are about 6-8 inches (15-20 cm) tall. The grass-like leaves are cut about an inch above the soil line, which encourages regrowth. For optimal flavor, they are harvested before they flower, unless the flowers are desired.
FLAVOR & AROMA PROFILE
Garlic chives contain some of the same sulfur compounds as their namesake, allowing them to mimic that familiar flavor.
Garlic chives have a bolder flavor than onion chives that, not surprisingly, leans more towards garlic. They're stronger than onion chives but milder than garlic, making them a great substitute in dishes where a lighter garlic flavor is desired over the real thing. Their flavor intensifies slightly when grilled or roasted, becoming slightly caramelized. The flowers have a rather potent flavor that mirrors the leaves' garlic-like profiles. The spiciness and sharpness of the leaves and the flowers both intensify the longer you wait to harvest them.
CULINARY USES
The flat, wider leaves of garlic chives, or Chinese chives, are immensely popular in Asian cuisine, frequently elevating stir-fries, dumplings, noodles, and marinades.
Both chives and garlic chives can be used fresh or frozen, although their flavor is best when fresh. Garlic chive flowers offer a beautiful and potent way to impart garlic flavors into a dish. They seem delicate and are rather unassuming from a taste standpoint, but they can deliver quite a kick and look good doing it. Dried chives are less common, but they can be used in a pinch for a milder flavor when fresh leaves are hard to come by.
