Flowering Chinese Leek, chive seed – Perennial Asian Vegetable CARIBBEAN GARDEN SEED

The Chinese Leek, also known as Chinese Chive or Garlic Chive, has a long history in Chinese and Japanese kitchens as well as the medicine cabinet. Both of the varieties described below have a delicate garlic-chive flavor.

The leaves can be prepared in stir-fries, egg dishes, meat or fish dishes, or even by themselves. The Japanese make a tempura snack by tying the leaves into a bundle, dipping them in batter, and deep-frying them.

The star-like white flowers make this herb an attractive addition to the garden. If they’re not being used in a vase on the table, the flowers and flower buds can be part of your meal. other name  names: bong he, buchu, dok kui chaai, flowering Chinese chive, flowering Chinese leek, gau tsoi fa, gow choy, jiu cai, kuichai, kutsay bulaklak, nin hua, nira no hana, oriental chive, yellow Chinese chive.

The flowering stems retain their color when cooked and can be steamed as you might prepare asparagus. Flower buds are tasty in a salad, dressed with a little oil. In Asia, the flowers are sometimes ground into a spice.
Perennial
Maturity: Approx. 70 days
Planting season: Late spring/summer

Chinese leek will not flower in the first growing season. Prepare fertile, well-drained soil. Direct sow seeds in late spring/ early summer after last frost in sun or partial shade. Keep soil moist. Fertilize as needed. If transplanting, do so when 5-6 leaves appear. Fully mature plants can grow 14-16″ tall.

Harvest by cutting just above ground level. For growing blanched leeks, only strong plants should be grown in this manner. Cover with a tunnel and exclude all light while continuing to provide all of the plant’s other needs. Harvest as usual. Used in soups, stir-fries, tempura, dumplings, and salads. Excellent in egg dishes. Flowers are used as an edible garnish with dishes like sashimi.

Alt names: bong he, buchu, dok kui chaai, flowering Chinese chive, flowering Chinese leek, gau tsoi fa, gow choy, jiu cai, kuichai, kutsay bulaklak, nin hua, nira no hana, oriental chive, yellow Chinese chive.

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