Taxonomy
- Family Name: Amaryllidaceae
- Botanical Name: Allium tuburosum (probable species)
- Common Name: Garlic chives, Chinese chives, Chinese Leeks, Flat Chives, Oriental Garlic
Description
All parts of the plant have an oniony smell when cut or crushed, however, the flower scent is more suggestive of violets. Garlic chives have the nutritious benefits of being high in vitamins A and C, fibre, carotene, riboflavin, thiamine, iron, calcium and potassium. For culinary use, garlic chives have been employed in flavouring butters, creams (including sour cream and cottage cheese), soups, eggs, seafood, oils and vinegar. They are typically used as a garnish or eaten raw because they will begin to lose their flavour if they are cooked for longer than 5 minutes.
Toxicity
Toxic to cats and dogs when ingested either in one sitting or over time.
References:
Synonyms:
Allium argyi, Allium roxburghii, Allium tricoccum, Allium uliginosum, Allium clarkei
Disclaimer: Vancouver Island Master Gardeners Association (VIMGA) does not advise or recommend herbs for medicinal or health use. Any information in the recommended resources should be regarded as being for educational purposes only and should not be considered as a recommendation or an endorsement of any medical or health treatment.
Photo: Dave Riddell
Text: Jane Kerr
