This variety of chive occupies an important place in Asian cooking. It has a more pronounced flavor than its western counterpart.
A perennial plant that bears white flowers, each bulb has 4-5 dark green flat leaves. The plants are sown directly in the ground in the spring or late summer to be harvested in November or March, depending on geographical region. In late summer, the chives are often "whitened" by covering them so that the leaves stay yellowish, similar to the principle used to produce white asparagus.
In the kitchen
Traditionally associated with Asian cooking, the Chinese chive or leek's flavor is reminiscent of garlic, though milder. It is used whole to garnish dishes, or chopped to flavor soups, salads and eggs.
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