Organic - Cut - Garlic

Seeds:  100  / Botanical name:  Allium tuberosum

The flavor of chives and a garlic aroma without side effects

The appearance of garlic chives is reminiscent of regular chives, but their leaves, which are about 30 centimeters long, are significantly wider at 1.5 to 8 mm. In taste and aroma, garlic chives are similar to garlic, but they are much milder and don't produce a garlicky odor.

Natural habitat:  Garlic chives originally come from East Asia.

In the kitchen:  The clump-like leaves and the white flowers or buds can be harvested from June to October, with the unopened buds being the crispiest and most delicate. It's advisable never to harvest the entire plant and not to cut the leaves too close to the ground to avoid damaging the new shoots. Fresh garlic chives enhance cheese sandwiches, tarte flambée, scrambled eggs, tomatoes, salads, or quark dishes. Briefly blanched, they are a wonderful addition to Asian dishes. Like most herbs, garlic chives should be added towards the end of cooking to allow their flavors to fully develop. The blossoms are also edible and have a pleasantly sweet flavor. They are primarily used for decorative purposes, such as garnishing and arranging sweet desserts and fruit platters. The delicious buds can be used for frying, in stews and soups, smoothies, salads, and cold platters.