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Allium tuberosum (garlic chives, Oriental garlic, Asian chives, Chinese chives, Chinese leek) is a species of plant native to the Chinese province of Shanxi, and cultivated and naturalized elsewhere in Asia and around the world. [1] [4] [5] [6] It has a number of uses in Asian cuisine.
Allium ramosum, called fragrant-flowered garlic [4] or Chinese chives [5] [6] is a northern Asian species of wild onion native to Kazakhstan, Mongolia, Siberia, the Russian Far East, and northern China (Gansu, Hebei, Heilongjiang, Jilin, Liaoning, Inner Mongolia, Ningxia, Qinghai, Shaanxi, Shandong, Shanxi, Xinjiang).
Chives have been cultivated in Europe since the Middle Ages (from the fifth until the 15th centuries), although their usage dates back 5,000 years. [15] Chives are cultivated both for their culinary uses and for their ornamental value; the violet flowers are often used in ornamental dry bouquets. [29]
Experts break down what are chives, what are chives used for, where to get chives, and how chives differ from spring onions, green onions, and scallions.
The botanical name for the common chives we use in the kitchen is Allium schoenoprasum. Garlic chives , also called Chinese chives, are a different species, Allium tuberosum, but are also an ...
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The usage of garlic chives' flowers in a dipping sauce for mutton dates from the 8th or 9th century CE. In the Jiu Hua Tie, the fifth most important piece of Chinese calligraphy in semi-cursive script, Yang Ningshi (873–954) [4] [5] recorded using garlic chive flowers to enhance the flavors of mutton:
Jiucai hezi (Chinese: 韭菜盒子 "chive box"), also called chive pockets, are a type of savory pie originating from Shandong, China. They are made of Chinese chives and eggs in a flour wrapper, then pan fried or baked. Jiucai hezi are traditionally eaten to celebrate the Chinese New Year.