Garlic Chive

Garlic chive is a flat-leafed allium with grass-green blades and a gentle garlic aroma. The leaves are tender yet resilient, giving a mild garlicky-oniony flavor that softens with heat; use them to finish soups, stir fry with vegetables, fold into omelets, or pack into dumpling fillings and savory pancakes, and find them sold in fresh bunches, sometimes with unopened flower buds.\n\nNative to China, garlic chives spread across East and Southeast Asia and are staples in Chinese, Korean, and Japanese cooking. A hardy perennial, they are harvested by cutting leaves and sometimes the unopened buds, with steady regrowth through the warm season.