Unlike onion chives (hollow leaves), garlic chives grow flat like long, sturdy blades of grass. Native to China, these deliciously pungent leaves taste more like garlic than chives and are commonly used in stir frying. Younger, skinnier leaves should be used to finish a dish while mature, thicker leaves can hold up to heat. All parts of the plant are edible, including its beautiful flowers which add a nectary sweetness to the garlicky bite.
