Garlic chives (Allium tuberosum) are hardy perennials and just as easy to grow. Like regular chives, they can spread and become too much of a good thing.
Both plants grow in grass-like clumps, but while the common chive foliage is tube-shaped and grass-green, a garlic chive is a flat, blue-green blade. And its flavor is more garlicky than oniony, though not as strong or harsh as a raw clove of real garlic. Snip the leaves just as you would chives, as a seasoning and as a garnish, but be more liberal with them. These are larger, more robust plants, more vegetable than herb.
You’ll find garlic chives most often in Asian cookbooks; in fact, they are often called Chinese chives or Chinese leeks. Uses range from the meticulous, as in stuffed dumplings, to the ultra-simple, as in broths into which the leaves, cut an inch or two long, have been dropped and briefly simmered. Even the flower stems can be softened in cooking. Heat mellows the garlic taste as well.
Perennial, cut and grow.
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