Glossary - Ingredients

Garlic chives


Vegetable with a garlic-like aroma


A vegetable used quite often with soups and stir-fries for both Japanese and Chinese cuisines. Garlic chives have a unique aroma similar to garlic, and it is an essential ingredient for Japanese-style gyoza (dampling). They don't take long to be cooked, and there's not a lot of preparation involved so they're quite easy to use.


Packed with beta carotene, vitamins, potassium, and folic acid. It's a vegetable prized for how well it works to fight fatigue.


Garlic chives can go bad quickly so make sure to consume them quickly. Wrap the cut end of the root with wet kitchen paper, place in a plastic bag, and store in the refrigerator. Can also be frozen if cut into easy-to-use pieces and sealed in a freezer bag.


Garlic chives have been eaten in Japan for a long time, and they were even used as a medicinal herb long ago.

Related Recipes