Garlic Chives

Garlic chives are recognized for aiding fatigue recovery due to high content of beta-carotene, vitamins, potassium, and folic acid. They also contain carotenoids (in particular beta-carotene) which have antioxidant properties, and are converted into vitamin A within the body, contributing to anti-aging effects and protection from cell damage. This aromatic vegetable also is abundant in vitamin C, which promotes collagen production, and vitamin B6, which is involved in lipid metabolism.
The unique aroma of garlic chives is due to the component allicin, which is also found in garlic. Allicin helps prevent blood clotting and aids in the absorption of vitamin B1. Therefore, it's beneficial to consume it with foods rich in vitamin B1, such as pork or liver.

Garlic chives do not stay fresh for long, so make sure to consume them quickly. Wrap the cut end of the root with wettened paper towel, place into a storage-use plastic bag, and keep in a refrigerator. These may also be frozen for storage after chopping into easy-to-use lengths and sealing in a freezer bag.

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