Imagine thin, crisp-tender asparagus spears with a subtle garlicky flavor...this is how I might describe the taste of the flowering stems of garlic chives. If you've been following me on social media, you know I like flowering chives...a LOT!
I look forward all season to mid-late summer when the garlic chive plants send up their flowering stems. They taste pretty different from the chives themselves (which are grassy and inedible this time of year), having a much milder taste and a crisp texture similar to green beans. Just before the flowers open, harvest the stems by simply snapping them at their bases. If the stems don't snap and you have to tug or cut them, you've missed your narrow window for harvesting.
To cook, cut stems into sections and stir fry. I love flowering chives with julienned, roasted duck breast like my mom makes above. The dish comes together in just a few minutes and the recipe will be in The Chinese Kitchen Garden book!
I'm Wendy Kiang-Spray, gardener, home cook, and author of The Chinese Kitchen Garden. Learn more about the book here. Enjoy the blog and be sure to like The Chinese Kitchen Garden Facebook page for notifications when there are new posts.