Garlic Chive Flower In My Garden

Culinary Uses

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Garlic chives

Cut Garlic Chives.jpg

Chinese name

Chinese

韭菜

Hanyu Pinyin

jiǔ cài

Wade–Giles

chiu3 ts'ai4

Romanization

kíu chhoi

Yale Romanization

gáu choi

Jyutping

gau2 coi3

Hokkien POJ

kú chhài

Tâi-lô

kú tshài

Dunganese name

Dungan

джуцей

Vietnamese name

Vietnamese

hẹ

Thai name

Thai

กุยช่าย

RTGS

kuichai

Korean name

Hangul

부추

Revised Romanization

buchu

McCune–Reischauer

puch'u

Japanese name

Kanji

韮

Kana

にら/ニラ

Revised Hepburn

nira

Kyrgyz name

Kyrgyz

жусай

Uses have included as ornamental plants, including cut and dried flowers, culinary herbs, and traditional medicine.[citation needed] Garlic chives have been widely cultivated for centuries in East Asia for their culinary value. The flat leaves, the stalks, and immature, unopened flower buds are used as flavouring.[23] Another form is "blanched" by regrowing after cutting under cover to produce white-yellow leaves and a subtler flavor.[24]

 

China

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The leaves are used as a flavoring in a similar way to chives, scallions as a stir fry ingredient. In China, they are often used to make dumplings with eggs, shrimp, and/or pork. A Chinese flatbread similar to the scallion pancake may be made with garlic chives instead of scallions. Garlic chives are also one of the main ingredients used with yi mein dishes. Its flowers are fermented to make garlic chive flower sauce (韭花酱). When grown in dark environments, it is known as jiuhuang (韭黄) and is used in various stir fry dishes.[25]

 

India

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In Manipur and other northeastern states of India, it is grown and used as a substitute for garlic and onion in cooking and is known as maroi nakuppi in Manipuri.[citation needed]

 

Japan

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In Japan, where the plant is known as nira, it is used for both garlic and sweet flavors, in miso soups and salads, stir-fries with eggs, and Japanese dishes such as gyōza dumplings and fried liver.[citation needed]

 

Central Asia

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In Central Asian countries such as Kazakhstan and Kyrgyzstan, where the plant has been introduced through cultivation by Dungan farmers and ties with neighboring China, garlic chives are known by transliterations of their name. Used in cooking,[26] it is sometimes added as a filling to manty, samsa, laghman,[27] yuta, ashlan-fu,[28] and other typical dishes.

 

Korea

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Known as buchu (부추), garlic chives are widely used in Korean cuisine. They can be eaten fresh as namul, pickled as kimchi and jangajji, and pan-fried in buchimgae (pancake). they are also one of the most common herbs served with gukbap (soup with rice), as well as a common ingredient in mandu (dumplings).[citation needed]

 

Buchu-jeon (garlic chive pancakes)

Buchu-jeon (garlic chive pancakes)

 

Buchu-geotjeori (garlic chive fresh kimchi)

Buchu-geotjeori (garlic chive fresh kimchi)

 

Buchu-kimchi (garlic chive kimchi)

Buchu-kimchi (garlic chive kimchi)

 

Chueo-tang (loach soup) served with garlic chives

Chueo-tang (loach soup) served with garlic chives

 

Jaecheop-guk (jaecheop clam soup) with chopped garlic chives in it

Jaecheop-guk (jaecheop clam soup) with chopped garlic chives in it

 

Nepal

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In Nepal, cooks fry a curried vegetable dish of potatoes and A. tuberosum known as dunduko sag.[29]

 

Vietnam

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In Vietnam, the leaves of garlic chives, known as hẹ, are cut up into short pieces and used as the only vegetable in a broth with sliced pork kidneys.[30]

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