Fruits & Vegetables Week: Allium tuberosum the Garlic chives from Delhi

[Gurcharan Singh]

Allium tuberosum from Delhi

Common Names: garlic chives, Chinese leeks, Chinese chives, flat chives

 

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.

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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: 9810359089
http://people.du.ac.in/~singhg45/

[tanay bose]

Nice set of information !!!

Tanay

--

Tanay Bose

Research Assistant & Teaching Assistant.
Department of Botany.
University of British Columbia .
3529-6270 University Blvd.
Vancouver, B.C. V6T 1Z4 (Canada)
Phone: 778-323-4036 (Mobile)

           604-822-2019 (Lab)

           604-822-6089  (Fax)

ta...@interchange.ubc.ca