Use – What recommendations for herbal cooking?
A cross between garlic and chives, it has a more intense flavor than regular chives, but not as strong as garlic. This makes it more similar to wild garlic. The great advantage of garlic chives, however, is that they have the same flavor but without the unpleasant after-dinner smell. Used fresh, they not only enhance cheese bread but also tarte flambée, scrambled eggs, tomatoes, salads, quark dishes, and much more. Briefly blanched, they make a wonderful addition to Asian dishes. As with most fresh herbs, add them during the final cooking phase so the herb can fully develop its flavor. Along with the leek, the flowers are also edible. They taste completely different from the rest of the plant and develop a pleasantly sweet note.
Application – What healing or caring effect?
Garlic chives are used medicinally primarily for their antibacterial properties. They are said to strengthen the immune system and lower cholesterol levels. The herb promotes digestion and helps with constipation. This natural remedy is said to be beneficial for cancer prevention.
Botanical – What kind of plant is this?
Garlic chives grow to approximately 30 cm tall and have relatively thin, long, and flat leaves. They grow like chives, with whole leaves. The delicate, white, star-shaped flower heads grow between 7 and 8 cm in size and exude a delicate fragrance reminiscent of roses and violets. In the garden, garlic chives look great in both herb gardens and flowerbeds.
Interesting facts – What else is there to learn?
Garlic chives originate from East Asia. In addition to their medicinal and culinary properties, they repel insects wherever they grow and are even said to repel the common garden pest: moles.
TEXT: Swantje Holtmann
