Garlic Chives

A perennial vegetable with a garlic-y kick! Great chopped in eggs, on potatoes, in dressing, and chopped on just about any stir fry, casserole, etc.

Storage

Best if kept in a damp paper towel in a plastic bag, however since it is often chopped small or cooked, if it gets a little wilty out of a bag it is still good! Use within a week or two.

Our Recipes

Koji’s Mom’s Famous Gyoza- My mom likes to put in lots of Napa, garlic chives, and ground pork but there are many, many flavor combinations. We like to cut the cabbage into very small pieces, salt them for twenty minutes, and squeeze out as much moisture as we can. Then add garlic chives, also cut very small, ground pork, and a little miso. We buy gyoza wrappers because it makes things way easier.

Other Recipes

https://thewoksoflife.com/spiced-tofu-stir-fry-garlic-chives/

https://rasamalaysia.com/garlic-chive-butter-roasted-potatoes/