Wendy Kiang-Spray
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The Chinese Kitchen Garden Blog

Yellow Garlic Chives

5/6/2017

1 Comment

 
Picture
Photo Credit: Sarah Culver
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. 
1 Comment
essay service review link
7/3/2018 05:31:17 pm

Garlic the gift for the stomach and for the abdominal that we can also cook in the loaf with the rice and gravy. In my kitchen all the dishes daily cooks with garlic bread and in the grams we also put some garlic for the taste and health.

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    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. 

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