Garlic chives are among the easiest, worry-free, perennial plants to grow. In Chinese cuisine, it's eaten more like a vegetable than an herb. In the spring, the first couple flushes of garlic chives are mild and tender. In the photo, you see yellow garlic chives. Yellow chives (blanched by being deprived of light), are super tender. They're great raw or cooked briefly in any dish you want to impart a subtle garlic flavor to.
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.