The flowering leek resembles chives.
A flowering leek is a member of the onion family that was cultivated to produce distinctive bulb-shaped flowers at the end of narrow, firm stems. The plant is also sometimes called Chinese chives, Chinese flower leek, or garlic leek. As the alternative names suggest, the flowering leek is very popular in Chinese and Asian cooking in general. They also have a strong garlic flavor that can add flavor to a wide variety of dishes. Many Asian markets offer this delicacy, both fresh and dried, and blooming leeks can also be grown at home.
Flowering leek can be added to a healthy vegetable stir-fry and served with brown rice.
At first glance, the flowering leek looks more like chives, with thin green stems instead of leaves and the characteristic flower stalks. The plant can be used like a normal chive, as all above-ground parts of the plant are edible. Many cooks cut off the leaves and stems from a variety of dishes, from stir-fries to quiches, for flavor. The stems and shoots are also treated as vegetables in many Chinese dishes.
Flowers are typically yellowish to white in color and closely resemble bulbs. When the flowers begin to open, they become papery and unpleasant to the palate, so they are picked before they fully mature. When used fresh, flowering leeks should be used sparingly, as the flavor and odor can be very strong. Dried blooming leeks can be used more liberally, although they can still be very good.
When looking for blooming leeks in the store, look for crisp specimens without discoloration or slime. Keep the vegetable refrigerated for up to three days, with the stems in water if you need longer. Dried flowering leeks should be stored in a cool, dry place, protected from light. Avoid spraying directly on food, both to avoid moisture in the spice jar and to avoid over-seasoning. Generally, dried vegetables last between six months and a year.
If you want to grow flowering leeks, start from seed in late spring or early summer, after the last risk of frost. The plants have rich soil that has been worked up with compost and a small amount of mulch, and they like to be kept moist but not soggy. As the plants mature, cut off the leaves and shoots, leaving the rest of the plant to grow. Ultimately, the plants will be depleted at the end of summer, when they can be removed to make room for something else in that bed.