Chinese chives are simultaneously a herb and a vegetable — their garlic flavour and heat resistance make them unique. Indispensable in dumplings, wok dishes and as a finishing element in Chinese cuisine.
Chinese chives (Allium tuberosum), also known as garlic chives, have broad, flat dark green leaves with a pronounced garlic-like flavour.
Chinese chives are used both as a herb and as a vegetable, and can withstand more heat without immediately losing their aroma.
year-roundChina/Netherlandsgarlic-oniondumpling fillingheat resistantherb and vegetableChinese chives are cultivated in China and the Netherlands (greenhouse cultivation). Available year-round.
Quality can be identified by firm, deep green leaves without yellow or brown tips.
No pronounced seasonal pattern.
Chinese chives tolerate moderate heat better than Western chives but lose their aroma with prolonged cooking.
Pairs excellently with pork, prawns, egg and tofu.
Store wrapped in damp kitchen paper in an airtight bag, refrigerated, for up to 5–7 days.
Do not freeze for raw applications. Freezing (finely chopped) is possible for dumpling filling.
Wash immediately before use. Trim the roots — they are not edible.
Chinese chives and spring onions are not interchangeable. In authentic Chinese dumplings (jiaozi) chives are the standard ingredient — spring onion produces a noticeably less characteristic result.
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