GARLIC CHIVES Seeds - ASIAN CULINARY HERBS Seed - GARLIC FLAVOR Great For STIR FRY & Yi Mein Dishes (0150 Seeds - 150 Seeds - Pkt. Size) GARLIC CHIVES Seeds ASIAN CULINARY HERBS Seed GARLIC FLAVOR Great For STIR FRY & Yi Mein Dishes GARLIC CHIVES Culinary arts A relatively new vegetable in the English-speaking world but well-known in Asian cuisine, the flavor of garlic chives is more like garlic thanchives, though much milder. Both leaves and the stalks of the flowers are used as a flavoring similarly to chives, green onions or garlic and are used as a stir fry ingredient. In China, they are often used to make dumplings with a combination of egg, shrimp and pork. They are a common ingredient in Chinese jiaozi dumplings and the Japanese and Korean equivalents. The flowers may also be used as a spice. InVietnam, the leaves of garlic chives are cut up into short pieces and used as the only vegetable in a soup of broth and sliced pork kidneys. Many garden centers carry it as do most Asian supermarkets. A Chinese flatbread similar to the green onion pancake may be made with garlic chives instead of scallions; such a pancake is called a jiucai bing () or jiucai you bing (). Chives is also one of the main ingredient used with Yi mein dishes. Garlic chives are widely used in Korean cuisine, most notably in dishes such as buchukimchi (, garlic chive kimchi), buchujeon(, garlic chive pancakes), or jaecheopguk (a guk, or clear soup, made with garlic chives and Asian clams).