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 an herb. Unlike the European relative onion chive, this chive tastes garlicky, but also has a vegetable hint, and some 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 May to early July. 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 an oriental store. It is used extensively in Asian dishes, such as Cantonese spring rolls with pork and shrimp, and vegetarian potstickers or wontons. 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 the recipe of Chinese chive with eggs stir fry. https://thewoksoflife.com/chinese-chives-eggs/
It is such a wonderful, tasty cut and grows greens that any gardener can harvest year-round in Zone 3-10, wonder why it does not gain its popularity among fellow gardeners.