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 likely originated in a belt from the Himalayas into China. They then spread through natural dispersal as well as human cultivation and trade to Korea, Japan, and other parts of Asia.

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 small florets, and garlic chive flowers are white and shaped like a 6-pointed star.

PRODUCTION

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.

Fresh garlic chives (Allium tuberosum) being chopped on a wooden cutting board, a chef's knife resting alongside a small pile of cut pieces, with whole flat green stems in the foreground

FLAVOR & AROMA

Garlic chives contain some of the same sulfur compounds as their namesake, allowing them to mimic that familiar flavor. They're milder than garlic, though, making them a great substitute when a lighter flavor is desired over the real thing.

Like garlic, the leaves' sharpness mellows when cooked, and they develop a caramelized sweetness. The flowers have a rather potent flavor that mirrors the leaves. Both can become sharper and more assertive the longer they mature.

CULINARY USES

The flat, wider leaves of garlic chives, or Chinese chives, are immensely popular in Asian cuisine, frequently elevating stir-fries, dumplings, noodles, soups, and egg dishes.

They can be used fresh or frozen, although their flavor is best when fresh. Garlic chive flowers seem delicate 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 when fresh leaves are hard to come by.

How to Use Garlic Chives

CLASSIFICATION

OTHER NAMES

English: garlic chives, Chinese chives, Chinese leek, Asian chives
Spanish: cebollino de ajo
Portuguese: cebolinho-chinês, nirá
French: ciboulette à l'ail
Italian: erba cipollina all'aglio
German: Knoblauch-Schnittlauch
Dutch: knoflookbieslook, Chinese bieslook
Czech: česneková pažitka
Hungarian: kínai metélőhagyma
Danish: kina-purløg, kinesisk purløg
Norwegian: kinagressløk, kinesisk gressløk
Swedish: kinesisk gräslök
Finnish: kiinansipuli
Polish: szczypiorek czosnkowy
Greek: kinéziko schoinóprаso
Turkish: sarımsaklı frenk soğanı
Hebrew: irit shumit, irit sinit
Russian: luk tuberoznyy
Manipuri (India): maroi nakuppi, maroi nakupi
Thai: kui chai
Khmer (Cambodia): kachhay
Vietnamese: hẹ, hẹ tỏi
Malay: kucai, daun kucai
Indonesian: kucai, daun kucai
Filipino: kutsay, kutchay
China
- Mandarin: jiǔcài
- Cantonese: gáu choi
Korean: buchu
Japanese: nira

Note: Languages that use only the common international spelling and have no distinct or widely used local name are not listed.

NUTRITION FACTS

FLAVOR CHEMISTRY

Both chives and garlic chives belong to the Allium genus and share a sulfur-driven flavor, but the balance of their sulfur compounds differs, which is why they taste so distinct. Garlic chives share allyl compounds with garlic, which is how they got their name:

Aromatic Compounds

Allyl Methyl Disulfide
- Often one of the most abundant sulfur compounds in garlic chives, allyl methyl disulfide contributes a clear garlic-and-onion aroma that helps make the herb taste garlicky yet distinct from garlic itself.
- Garlicky, sulfurous, and oniony.
Dimethyl Disulfide and Dimethyl Trisulfide
- These methyl-based sulfur compounds are major contributors to garlic chive aroma and can be more abundant overall than allyl compounds in fresh crushed leaves. Dimethyl trisulfide is especially active, contributing the savory, faintly cabbage-like depth underneath the garlic note.
- Savory, sulfurous, cabbage-like, and cooked-onion-like.
Diallyl Disulfide
- One of garlic’s signature compounds and sometimes a major compound in garlic chives as well. It strengthens the garlic character that separates garlic chives from common chives.
- Savory, sulfurous, and deeply garlicky.
Other Sulfur Compounds
- Garlic chives can also produce allyl methyl trisulfide, diallyl sulfide, diallyl trisulfide, methyl 1-propenyl disulfide, dimethyl tetrasulfide, and vinyldithiins, which fill out their complexity.

Understanding Composition

Chemical composition can vary widely, mainly in the concentrations of certain compounds. This variation causes differences in quality, which is why the best spices and herbs are often graded by the levels of key compounds that drive flavor, aroma, and color.
Quality is affected by variety, age and freshness, region and terroir, environmental stressors, and potential adulteration. It's then further influenced by how the plant is handled at every stage: cultivation, harvesting, processing (drying, curing), shipping, storage, and preparation (grinding, grating, infusing, toasting). A magnificent spice or herb is a celebration of an immense journey, shaped by nature, the people who produce it, and the cook who delivers it to a dish.

HEALTH BENEFITS

Chives have various health benefits that are largely the same across both types. While research is ongoing, their unique composition of sulfur compounds gives them some promising medicinal properties:

Antioxidant and Anti-inflammatory Action
- The sulfur compounds in chives are powerful antioxidants and also offer strong anti-inflammatory action.
Bone Health
- Chives are a good source of Vitamin K, a nutrient essential for maintaining healthy bones. Vitamin K helps regulate bone mineralization and prevent osteoporosis. It may also improve bone density, reducing the risk of fractures.
Heart Health
- The sulfur compounds in chives may help to lower blood pressure, reduce cholesterol levels, and prevent blood clot formation.
Antimicrobial Activity
- Chives contain various compounds with antimicrobial and antifungal activity.
Digestive Aid
- In traditional medicine, chives are used to aid digestion and alleviate digestive discomfort. They are believed to have carminative properties, helping to reduce bloating.
Eye Health
- Chives contain lutein and zeaxanthin, carotenoids that are important for eye health. They help filter harmful high-energy light waves.
Immune System Support
- Chives contain essential nutrients like vitamin C and vitamin A, which are known to support immune function. Additionally, their antimicrobial properties help protect against infections and boost overall immunity.
Detoxification
- The sulfur compounds in chives, along with their high water content, can aid the body in eliminating toxins through the kidneys and liver.

Important Considerations

Most Research is Preliminary: While research is promising, more extensive human clinical trials are needed to definitively confirm the efficacy and safety of garlic chives' medicinal properties.
Dosage Matters: Researchers commonly use concentrated extracts, so standard dietary consumption may not yield the same results. More studies are required to establish proper dosages and administration methods.
Medication Interaction: Garlic chives should not be considered a replacement for conventional medical treatments. While they are generally safe for most people, it's best to exercise moderation and consider interactions with other medications.
Disclaimer: Consult healthcare professionals before using spices or herbs medicinally.

ALTERNATIVE USES

Here are the popular alternative uses for chives and garlic chives:

Companion Planting
- Both chives are often planted alongside other crops like vegetables to deter pests and attract pollinators. Their subtle yet effective aroma can repel aphids, mites, and carrot root flies. They also enhance soil fertility by adding organic matter as they grow and decay.
Flower Arrangements
- Both onion and garlic chive flowers can add a touch of elegance to floral arrangements.
Aphrodisiac
- In Traditional Chinese Medicine, garlic chives are believed to have aphrodisiac properties. They are used to improve male fertility and treat erectile dysfunction. This is potentially due to garlic chives’ high concentration of specific sulfur compounds like diallyl disulfide (DADS), which can improve blood flow by helping to widen blood vessels.

Disclaimer

While both chives show promise in these areas, their effectiveness may be limited compared to commercial alternatives.

SUBSTITUTIONS

While garlic chives offer a unique garlic experience, there may be times when they are not available. Fortunately, several substitutes can approximate a subtle garlic note.

Green Onions + Garlic
- Green onions can step in for garlic chives, but they offer a mild onion flavor, so combine them with a small amount of minced garlic for a closer match.
Garlic Scapes
- Garlic scapes are the flower stalks of garlic plants and provide a similar mild garlic flavor with a bit of green freshness. Use an equal amount of finely chopped garlic scapes to garlic chives.
Green Garlic
- Green garlic refers to young garlic plants that are harvested before the bulb forms. They offer a milder garlic flavor and similar texture. Finely chop an equal amount.
Garlic
- Fresh garlic is a good substitute for garlic chives, offering a more intense and pungent garlic flavor. Use a smaller amount of garlic.
Garlic Powder or Flakes
- These can be used as a quick and convenient substitute for garlic chives, but use a light hand as they're more potent and lack the fresh herbaceousness.

Substitution Tips

Incomplete Substitution: All spices and herbs are too complex to match exactly, so focus on which aspects of their flavor, aroma, texture, or color you wish to replicate.
Quantity: Start with a small amount of the substitute and adjust to taste. It won't be a 1:1 exchange in flavor or potency.
Context: Consider the entire dish and how the substitute's full flavor profile will merge with the other ingredients.
Experimentation: Playing with substitutions is a great opportunity to explore how different flavors interact. If you approach it with curiosity, you may really enjoy the process and make some delicious discoveries along the way.

A BRIEF HISTORY

Garlic chives were first cultivated in the southern regions of China 4,000 years ago. Ancient Chinese medical texts from 500 BCE reference garlic chives’ ability to improve digestion, boost immunity, and treat respiratory problems. It’s no wonder that garlic chives are still a symbol of longevity in Chinese culture. They are also often included in celebratory dishes during festivals and special occasions.

Through natural dispersal and cultural exchange, garlic chives spread to other parts of Asia, including Korea and Japan, where they were welcomed with open arms and woven into their cuisines. Their strong garlic flavor and versatility in both raw and cooked forms made them a staple in Asian cooking, from dumplings and stir-fries to noodle soups and salads.

Garlic chives were later introduced to Europe in the late 19th century and then to North America, where they gained popularity for their unique flavor and effortless cultivation.

They've always been valued by cultures around the world, and they continue to inspire creativity in home gardens and kitchens everywhere.

LEARN MORE ABOUT GARLIC CHIVES

How to Use Garlic Chives | The Savory Blades