Nice set of information !!! Tanay On Tue, Jan 4, 2011 at 1:08 PM, Gurcharan Singh <singh...@gmail.com> wrote:
> Allium tuberosum from Delhi > Common Names: garlic chives, Chinese leeks, Chinese chives, flat chives > > The leaves are used for various purposes and not the delicate rhizome or > small bulbs.The flavor, at once sweet and garlic-like, is useful in salads, > stir fries and soups. It goes well in egg dishes and with fish. I use garlic > chives raw in salads and as a substitute for chives. Younger leaves are > more tender than older ones. In China, garlic chives usually is cooked as a > vegetable potherb rather than used as a flavoring in other dishes. The > Chinese often blanch alternate crops of garlic chives. Blanching causes the > garlic chives to yellow and gives them a softer texture. Typically, the > garlic chives are cut back, then shaded for 3-4 weeks before harvesting the > pale yellow leaves. > > -- > Dr. Gurcharan Singh > Retired Associate Professor > SGTB Khalsa College, University of Delhi, Delhi-110007 > Res: 932 Anand Kunj, Vikas Puri, New Delhi-110018. > Phone: 011-25518297 Mob: 9810359089 > http://people.du.ac.in/~singhg45/ > > -- *Tanay Bose* Research Assistant & Teaching Assistant. Department of Botany. University of British Columbia . 3529-6270 University Blvd. Vancouver, B.C. V6T 1Z4 (Canada) Phone: 778-323-4036 (Mobile) 604-822-2019 (Lab) 604-822-6089 (Fax) ta...@interchange.ubc.ca
