Introduction

Chives are widely loved as a stamina vegetable with strong vitality and abundant nutritional value. China is considered to be the birthplace of chives, and due to their characteristic of regrowing every time new leaves are picked, one plant can be harvested multiple times. Chives are often sold at affordable prices, but in fact, there are not only green chives, but also a pale yellow variety called yellow chives that can be grown in a shaded area. Yellow chives are soft and have a delicate flavor that is different from regular chives, and are slightly more expensive

Not only can you eat the leaves of chives, but also the upright flower stalks and buds, and in China in particular, it is common to eat the buds as flower chives. In this article, we will introduce all the charms of chives, including their types, how to choose them, their nutritional value, and recommended cooking methods

About the types of chives

Chinese chives are popular as a stamina-boosting vegetable, and China is considered its birthplace. This vegetable has strong vitality, with new leaves growing every time they are picked. One plant can be harvested four to five times, making it reasonably priced. While regular chives are green, there are also pale yellow chives. These are called "packed chives." Packed chives are grown away from the sun, making them soft and easily damaged, and they have different characteristics from regular chives. They are more expensive, but you can enjoy a different flavor from regular chives

Not only the leaves of chives can be eaten, but also the flower stalks and buds. In particular, the Chinese vegetable chives are commonly eaten with their buds

Seasonality and how to choose

Regular chives are available all year round, but are in season in spring. Spring-harvested chives have a softer texture, so when choosing them, look for ones with thick, wide leaves. Yellow chives and flower chives are available at any time except midsummer, so choose fresh ones. If the tips of flower chive buds have turned brown, they may not be as fresh

Nutritional Value

Garlic chives are one of the most nutritious vegetables, and are especially rich in carotene (beta-carotene).They also contain vitamin C, iron, and calcium, making them a very healthy food

How to eat chives

The key to cooking chives and pickled chives is to avoid overcooking them. They can be used in dishes such as stews, salads, and soups. Chives and yellow chives in particular create a flavorful dish when added to porridge or rice porridge

Garlic chives are a versatile vegetable that can be used in a variety of recipes to add a special touch to your dishes. Try out some new cooking ideas and enjoy the deliciousness of garlic chives

Garlic chives and cod roe with egg

Garlic roe and chive egg dish is a delicious and easy dish to make. Garlic roe and chive are both stamina-boosting vegetables, and the perfect combination makes it a great match with rice. Let's take a look at how to make it

Ingredients (4 servings, approximately 70kcal)

• Enoki mushrooms...1 pack
• Dashi...1 cup
• sugar
• soy sauce
• egg

How to make it

1. Cut off the root end of the Chinese chives and cut them into 3-4cm lengths. Cut off the root end of the enoki mushrooms and cut them in half. Cut the cod roe into chunks about 2cm wide
2. Beat the eggs lightly
3. Put the dashi stock, 1 tablespoon of sugar, and 2 teaspoons of soy sauce in a pot and bring to a boil. Add the cod roe and enoki mushrooms, reduce the heat slightly, and simmer for 4 to 5 minutes
4. Add the chives and bring to a boil, then pour the eggs in, starting from the green side of the pot and moving in a circular motion towards the centre. When it starts to boil again, cover, turn off the heat and let it steam for 1-2 minutes

Please note that if you cook the chives for too long, they will lose their texture, so be careful with the heat. Your delicious egg dish is now complete. Serve over rice to your liking

Chinese-style roaring clams with scallops and chives

This delicious Chinese-style dish combines chives and scallops. The umami of the scallops and the flavor of the chives are an exquisite match, adding a touch of color to any meal. Let's take a look at how to make it

Ingredients (4 servings, approximately 80kcal)

• Scallops...6 pieces
• Sauce (soy sauce, beaten mustard, sesame oil)
• salt
• Alcohol

How to make it

1. Cut off 1-2cm from the base of the chives, place in plenty of boiling water and boil well. Once cooked, immediately transfer to cold water and let cool
2. Squeeze the water out of the chives in water, cut them into 3cm lengths, and squeeze out the water again
3. Sprinkle a little salt and 2 tablespoons of sake on the scallops, place them in a steamer, and steam over high heat for 2 to 3 minutes
4. To make the sauce, add the dissolved mustard to the soy sauce and mix thoroughly, then add the sesame oil to add flavor and mix well again
5. Place the chives in a bowl, roughly shred the scallops and arrange them on top, then pour the sauce over them

If you like, you can mix the chives and scallops together to allow the flavor of the sauce to blend throughout. Now you have a delicious Chinese-style chive oyster dish

Boiled Chinese chives and yellow chives

This refreshing dish of chives and yellow chives is perfect for any meal. The refreshing flavor of the chives and yellow chives really enhances the dish. Let's take a look at how to make it

Ingredients (4 servings, approximately 10kcal)

• Chinese chives...1 bunch
• Yellow chives...1 bunch
• Pickled ginger in plum vinegar
• salt

How to make it

1. Cut off 1-2cm from the base of the chives and yellow chives, divide each into two and tie the base together with fishing line or something similar
2. Boil the chives and yellow chives in boiling water with a little salt, then transfer to running water to cool, then drain in a colander
3. To make the sauce, cut the ginger into thin strips and soak the wood ear mushrooms in water to remove the stems
4. Heat 1/2 tablespoon of salad oil in a pot, add the ginger and wood ear mushrooms and stir-fry. Sprinkle with sake and stir-fry further, then add the chives and yellow chives and quickly mix well
5. Add the sauce and once it thickens, serve in a serving dish

This dish of boiled chives and yellow chives is a refreshing dish that will add a touch of color to your table

summary

Garlic chives are a stamina-boosting vegetable that is highly nutritious and flavorful. They are in season in the spring, and dishes made with them are especially delicious. Try incorporating new cooking ideas and enjoy garlic chives

Introducing our special recipes for epi recipes

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.