Sometimes known as Chinese chives or Chinese leeks, garlic chives can actually be used in all kinds of dishes from around the globe. With longer, flatter leaves than common chives, garlic chives also have larger white flowers that blossom in summer. Garlic chives have a mild garlic flavor that can be used in place of garlic or in place of common chives if a more garlicky flavor is desired.

Garlic chives can be used in place of regular chives in almost any dish. Like their more common cousins, they are the perfect garnish for baked or mashed potatoes, rich soups like chili or corn chowder, and fresh crudités and creamy ranch dip. But, if you want to feature garlic chives prominently in a meal, try stir-frying them. Heat a wok or large skillet, add peanut oil, then toss in the garlic chives with ginger, a bit of extra garlic, red chile paste, and a touch of soy sauce. Perfect over white rice!

Garlic chives have long been thought to be good for the immune system. High in Vitamin C, garlic chives just might give you the extra boost you need to get over a cold.

Growing much faster than common chives, garlic chives are hardy perennials that are easy to plant. They can be grown from seeds, planted a fourth inch under light soil and spaced an inch apart. They do well in bright sun but can also survive in light shade. They should start germinating about two weeks after planting, and they spread easily so if you don’t want them all over your garden, be sure to trim buds before they blossom.

Both the leaves and flowers of the garlic chive are edible. The blossoms can be thrown into salads or stir-fried along with the leaves for a striking side dish.