Garlic chives (Allium tuberosum) are known as Chinese chives, Chinese leek, ku chai, jiu cai, or Oriental garlic chives. The wild form of this species is called Allium ramosum. It has a distinctive growth habit. It grows in slowly expanding clumps, but also readily sprouts from seed.
Garlic chives has strap-shaped leaves and straight thin white-flowering stalks that are much taller than the leaves. Garlic chives is well-known in Asian cuisine, and the flavor is more like garlic than chives, though much milder. Both leaves and stalks are used as a stir-fry ingredient and as a flavoring similarly to chives, garlic, and green onions. It is common and can be found in most Asian supermarkets and wet markets.
In China, garlic chives are often used in the making of dumplings, and in Japanese and Korean cuisines.
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