Garlic chive is a herbaceous plant in the Allium genus of the Liliaceae family. Also known as Evergreen chive, Yang-raising chive, Stone-milk herb, or Potency grass, it is even hailed as "the first delicacy of spring." It is native to regions like Hebei and Shaanxi in China. Its vibrant green color and rich flavor make it an excellent flavor enhancer for both meat and vegetable dishes. Yellow garlic chive, also called yellow chive or white chive, is a blanched variety of garlic chive that appears yellowish-white because it is grown without sunlight. Its nutritional value is inferior to that of regular garlic chive.
【How to Select】
When selecting garlic chives, it is best to choose a whole plant that is deep green, fresh and tender, with thick leaf blades, not withered or damaged. If not consumed immediately, it is best to wrap it in plastic wrap and place it in the refrigerator to extend its freshness.
Garlic chives can be divided into broad-leaf and narrow-leaf varieties based on the width of their leaves. Broad-leaf chives look tender and have a mild aroma, while narrow-leaf chives are less attractive in appearance but have a much richer flavor. True garlic chive lovers should narrow-leaf chives as their first choice. Be cautious when purchasing garlic chives with exceptionally broad leaves, as growth stimulants (synthetic plant hormones) may have been used during cultivation.
The leaf of garlic chive consists of the leaf blade and the leaf sheath. The leaf sheaths together form a "pseudo-stem." Harvesting is done by cutting near the ground at the pseudo-stem. When freshly cut, the cut at the pseudo-stem is flat and even, indicating freshness. If it has been cut for a few days, the cut will be uneven, appearing like an inverted pagoda.
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【Nutritional Value】
Every 100 grams of fresh garlic chive contains 3.12 mg of carotene, 39 mg of vitamin C, 84 mg of calcium, 43 mg of phosphorus, 8.9 mg of iron, and 1.2 grams of dietary fiber. Notably, its vitamin C content is four times that of a tomato. Additionally, it contains considerable amounts of fat, protein, and the spicy volatile substance—allyl sulfide.
【Medicinal Properties】
(1) Traditional medicine holds that garlic chive is warm in nature, capable of warming the kidneys to support yang, benefiting the spleen and stomach, and promoting qi circulation and blood regulation. Eating more garlic chive can nourish the liver and strengthen the spleen and stomach.
(2) The sulfur-containing compounds in garlic chive can lower blood lipids and dilate blood vessels, making them suitable for treating cardiovascular and cerebrovascular diseases and hypertension. Furthermore, these compounds can enhance the tyrosine system function within melanocytes, thereby changing the melanin in skin hair follicles, eliminating skin white patches, and making hair black and shiny.
(3) Garlic chive can be used for medicinal purposes. Mashed garlic chive juice dripped into the nose can treat heatstroke and coma. Applying heated garlic chive to the affected area can treat urticaria. The high dietary fiber content in garlic chive has a significant therapeutic effect on colon cancer.
(4) Women with skin vitiligo can achieve the dual effects of removing spots and losing weight by regularly eating garlic chive.
(5) Garlic chive contains aphrodisiacs that can stimulate the sex organs.
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【How to Eat】
Garlic chive can be prepared in many ways; it can be stir-fried with other ingredients, used as a seasoning, or made into fillings.
【What to Eat and What to Avoid】
Eating garlic chive in spring is beneficial for the liver. The quality of garlic chive is best in early spring, followed by late autumn, and worst in summer, hence the saying, "It is fragrant when eaten in spring, but foul when eaten in summer."
Leftover cooked garlic chive should not be eaten again. Overconsumption can lead to "internal heat" and is difficult to digest. Therefore, people with yin deficiency and excess fire, eye diseases, or weak gastrointestinal systems should not eat it in large quantities.
( ⊙o⊙ ) Wow, garlic chive has so many benefits. Xiaomei will introduce you to a few ways to prepare it...
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