Garlic Chives
Hey there! As always, a delight to see you. Fresh pot of coffee waiting for you.. Grab one of those muffins, why don’t’cha? Say…do you like chives? I love ‘em. But when is a chive not a chive? When it's a Chinese garlic chive.
With their white flowers, long green shoots and lack of a bulb, garlic chives bear a strong resemblance to regular chives. That's not surprising, since both are members of the onion family. However, in this case appearances are deceiving. While the standard chive has a mild flavour similar to onions, garlic chives are known for their strong “garlicky” flavour.
The combination of a chive-like appearance and strong flavour makes garlic chives a popular seasoning. You’ll find chopped chives showing up in Asian recipes for soups, stews, salads and even meat marinades. But don’t feel you need to get out the wok to enjoy them. Garlic chives make a flavourful alternative to regular chives in non-Asian dishes. Add garlic chives to srambled eggs or an omelette, or substitute them for regular chives in a recipe for herbed bread or biscuits.
Need another reason to try them? They’re a great substitute for garlic on nights when you don’t feel like smashing and peeling cloves.
With their white flowers, long green shoots and lack of a bulb, garlic chives bear a strong resemblance to regular chives. That's not surprising, since both are members of the onion family. However, in this case appearances are deceiving. While the standard chive has a mild flavour similar to onions, garlic chives are known for their strong “garlicky” flavour.
The combination of a chive-like appearance and strong flavour makes garlic chives a popular seasoning. You’ll find chopped chives showing up in Asian recipes for soups, stews, salads and even meat marinades. But don’t feel you need to get out the wok to enjoy them. Garlic chives make a flavourful alternative to regular chives in non-Asian dishes. Add garlic chives to srambled eggs or an omelette, or substitute them for regular chives in a recipe for herbed bread or biscuits.
Need another reason to try them? They’re a great substitute for garlic on nights when you don’t feel like smashing and peeling cloves.
Garlic chives or Gau Choy are quite distinctive so don’t bring them home on the bus! Oh, and you can eat the buds, too. Nong and I have them quite regularly.
Garlic chives pack a major nutritional punch for a mere 30 calories per 100 grams. Low in fat and high in dietary fibre and protein, they contain high amounts of Vitamin C and carotene, and are a good source of calcium. They also contain Vitamin B1 and B2. In Chinese medicine, garlic chives are considered to be a yang or warming food.
Like other members of the garlic and onion family, garlic chives contain a sulphur-rich mustard oil that aids digestion and helps promote the flow of blood. The rejuvenating power of this oil has been known since ancient times, when chives were used to heal wounds. Today, Asian cooks put garlic chives’ antiseptic qualities to good use by combining the chives with pork fat to season a wok.
Like other members of the garlic and onion family, garlic chives contain a sulphur-rich mustard oil that aids digestion and helps promote the flow of blood. The rejuvenating power of this oil has been known since ancient times, when chives were used to heal wounds. Today, Asian cooks put garlic chives’ antiseptic qualities to good use by combining the chives with pork fat to season a wok.
Some large supermarkets carry garlic chives but if you can’t find them, try an Asian grocery store. So there you go. A new food you may not have known about. Good for you, too but don’t let that put you off, eh! Have a salubrious day!
Bob
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