If there’s one seasoning/herb I could never grow sick of, it’s garlic. I once was afraid that if I ate too much garlic, I’d get tired of it. After 27 years, I’m still going garlic-strong, so I don’t think my love for this stinky bulb will go away anytime soon. Fortunately, Mr. ABC Chef shares the same love for garlic…

Garlic chives, Chinese chives, or jiu cai 韭菜 are one of my favorite spring/summer time vegetables to eat, because to me it is basically like eating garlic in vegetable form… They are great in dumplings, wrapped in dough, or just cooked with eggs. What’s jiu cai hua, then(韭菜花)? It’s actually the bolted form / flowered form of the garlic chive. I have no idea why, but I guess when the jiu cai flowers, the stem also gets crunchy, so the texture is different than jiu cai! So cool, huh?! I thought they were originally two very very closely related plants because the textures were  different, but after I got a fresh delivery of homegrown jiu cai from Ling (thanks Ling!!). What my dad said was about the flowering was confirmed when I saw some jiu cai hua poking out amidst the oodles of jiu cai!

jiu cai hua rou si Chinese chive flowers flowering Continue reading