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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.
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.
300g Chinese cabbage, (finely shredded, salted, drained and squeezed dry) 25-30g Garlic chives or 2-3 spring onions (finely chopped) 2 tsp finely chopped or grated fresh ginger
Chives, scientific name Allium schoenoprasum, is a species of flowering plant in the family Amaryllidaceae. A perennial plant, A. schoenoprasum is widespread in nature across much of Eurasia and North America.
Garlic chives, also called Chinese chives, are a different species, Allium tuberosum, but are also an edible perennial. Will Chives Grow Back After Winter? Chives are hardy in USDA Zones 3-9 .
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: