The leaves are used for various purposes and not the delicate rhizome or small bulbs.The flavor, at once sweet and garlic-like, is useful in salads, stir fries and soups. It goes well in egg dishes and with fish. I use garlic chives raw in salads and as a substitute for chives. Younger leaves are more tender than older ones. In China, garlic chives usually is cooked as a vegetable potherb rather than used as a flavoring in other dishes. The Chinese often blanch alternate crops of garlic chives. Blanching causes the garlic chives to yellow and gives them a softer texture. Typically, the garlic chives are cut back, then shaded for 3-4 weeks before harvesting the pale yellow leaves.
Dr. Gurcharan Singh
Retired Associate Professor
SGTB Khalsa College, University of Delhi, Delhi-110007
Res: 932 Anand Kunj, Vikas Puri, New Delhi-110018.
Phone: 011-25518297 Mob: 9810359089http://people.du.ac.in/~singhg45/