Early spring belongs to allium.
Updated: Dec 30, 2019
These flat green spears, also known as Chinese chives, have nothing in common with the European kind; they’re an entirely different species, and are often cooked as a vegetable rather than used as an herb. Unlike the European relative onion chive, the Chinese chive taste garlicky, but they've also got a vegetable thing about them, and a hint of sweetness. They're good on their own, just gently steamed, or added to any dish you'd add garlic to, such as pork dumplings. If you want to keep them raw, be warned: a little goes a long way.
Green garlic is just immature garlic. It’s harvested before it can form bulbs or cloves, and can range in size and shape depending on when it’s harvested. It’s usually at farmers’ markets from late spring to early summer. The entire plant—from the stalk to the baby bulb—is edible, and it’s brighter and milder than mature garlic. A pond of Chinese chive greens goes for $2-4 in the oriental store. It is used extensively in Asian dishes, such as Cantonese spring rolls with pork and shrimp, and vegetarian potstickers. If you have a bunch of garlic chives that have flowered, stir-fry them in a simple sauce and serve with noodles. They are also delicious in a healthy chicken chow mein as well as an Asian-flavored dish of scrambled eggs. See recipe of Chinese chive with egg stir fry https://thewoksoflife.com/chinese-chives-eggs/
It is such a wonderful, tasty cut and grow greens that any gardeners can harvest year round in Zone 3-10, wonder why it does not gain its popularity among the fellow gardeners.