Recipes
Culinary Dictionary
| Search: | All culinary Terms | ||
| Back to categories | |||
| Category: Vegetables and fungi |
|
|
| Term(s) | ||||
Chinese chive | ||||
 Chinese chive which is used as an aromatic substitute for chives, garlic, and shallots. Blanched Chinese chives are milder in taste than their dark green counsins. Chinese chives have a broader, flatter stalk that is grey-green in colour.Appearance: Chives are long, thin leaves that grow from 6-20 inches long (15-50 cm.). Some species' leaves are flat, while others are tubular. They resemble green onions or scallions, but are thinner. There are several related species, including Siberian chives and garlic chives. The flowers are lavender on most chives and white on the garlic chive plant. Origin: A chive is a wild plant thought to have originated in Central Asia and now grown as a culinary herb in almost every country in the world. A chive is a word used to describe an herb, but is actually the smallest member of the Onion family. History: The Ancient Chinese have used chives for thousands of years, and they were reportedly brought to Europe from China by Marco Polo. Nutrition Fact:
| ||||