What is Chinese Leek-Chinese Chives and its quotes,modern research.

article content dotArticle Content:

Chinese Leek-Oriental garlic chives Etymology.

Oriental garlic chives Extract Chinese Leek Chinese Chives Allium tuberosum Rottler garlic chives Oriental garlic chives photo picture image English chive derives from Latin cepa onion via Middle English cyve or cheve, loaned from Old French cive. Note that the singular chive is used for the plant, whereas the spice is usually referred to as plural form chives.

 The botanical species name schoenoprasum means essentially rush-like leek: Greek schoinos rush (a kind of grass) and prason leek. The reference is, obviously, to the leaves shape. Cf. also the modern Greek name praso.

 In quite many languages, chives are denoted as a grassy variant of their larger relatives, leek, onion and garlic. Examples from Scandinavia are Swedish gr?sl?k, Norwegian grasl?k Estonian murulauk and Finnish ruohosipuli grass-onion; similar are Catalan all junciforme rush-shaped garlic and Arabic waraq basal onion-leaf. Other languages use geographical epithets like Bulgarian luk sibirski Siberian onion or Turkish frenk so an? French onion. In the Romance language, the names of chives are often diminutives formed from onion meaning little onion or (if you like that) onionlet: French civette, Spanisch cebollana, Italian cipollina and Portuguese cebolinha.

 German Schnittlauch contains the verbal stem schneid- cut, because, unlike its subterranean relatives onion and garlic, chives are harvested by cutting the leaves. The name has entered some Slavic languages (Czech nytlik, Russian shnit-luk).

 For an explanation of the element -lauch in the German and Swedish names, see garlic, where also the botanical species name Allium is discussed.
 Oriental garlic chives Extract Chinese Leek Chinese Chives Allium tuberosum Rottler garlic chives Oriental garlic chives photo picture image

 For years the Chinese leek, also called the Oriental leek, has been traditionally grown in the Far East, and has been used mostly for food and medicine. The parts of the plant, which are used for these aims, are the leaves (green or whitened) and the stalk, with the presence of the still closed floral scape. They are finely chopped and used as aromatic herbs for seasoning soups and other typical dishes. Besides the topper part of the plant, the bulbs are also collected, and in this case, are used for cooking, in a similar way to garlic.

 Chinese leek has a delicate aroma. That is why many people prefer it to garlic.

 As we have already mentioned, it is used mostly in the Far East, but it is becoming more and more widespread in other Asiatic countries. This is due to its nutritional qualities. It is low in calories, rich in vitamins and minerals, and has antibiotic properties.

 Chinese leek is a perennial plant which adapts to various kinds of pedoclimatic conditions. Its height varies, ranging from 30 - 40 cm, and it develops in thick groups of 4 - 6 bulbs, each of which develops 5 - 6 thin leaves. Its leaves stand out because of their lanceolate shape and dark green colour, while the colour of the hollow stalk is less intense.

 A more beautiful lily there has never been. For lovers of garlic, this certainly holds true. The subtle garlic flavor of Garlic Chives are perfect for use in uncooked dishes where raw regular garlic might be overwhelming or too spicy.

 This Asian beauty is sometimes called Perennial Chinese Chives or Chinese leeks or even just leek. While not the true leek, this is probably a reference to their blades which resemble little leek leaves. Garlic Chives are sometimes grown blanched, or without light, to produce white blades, similar to white asparagus. Like all plants, Garlic Chives prefer fertile ground. Divide every few years when production seems to slow.

 The finely chopped blades are great added to stir-frys and egg dishes. Garlic Chives do make a very small bulb that can be used like a small green onion. Harvest bulbs before the flower opens, while it is just a bud. Be sure to leave some bulbs in the ground so they will continue to make more. Harvest blades by cutting all the way to the ground. This allows new foliage to be free of grassy half blades that have been left behind.

 Their flowers, which are also edible, bloom in the warmth of summer, which is in contrast to the early spring flowers of regular Chives. Let a few flower heads go to seed and ripen. The shiny black seeds are a peppery delicacy when sprouted: the perfect winter treat.

 As you can see here, Garlic Chives have a flat blade. Regular Chives, on the other hand, have hollow spears. Both are great tasting and easy to grow and can be used interchangeably in recipes.

Last PageNext Page

Reference:

citations1.What is Chinese Leek-Chinese Chives and its quotes,modern research.

last edit date:25th,June.2009.