Common name: Garlic chives, Chinese leeks, Chinese chives, Fragrant Onion • Manipuri: ꯃꯔꯣꯏ ꯅꯥꯀꯨꯞꯄꯤ মরোঈ নকুপ্পী Maroi nakuppi • Nepali: Dundu
Botanical name: Allium tuberosum Family: Alliaceae (Onion family)
Synonyms: Allium roxburghii, Allium sulvia
Garlic chives is bulbous herb commonly eaten as vegetable.
Bulbs are cylindrical, 4-6 cm long, light brown, erect. Outer coat is
net-veined fibrous. Leaves are 4-6 in number, linear, 1-4 mm broad,
not hollow, shorter than the flowering stem. The plant grows in a clump
and the leaves bend down under their own weight. Flowers are borne in dense
flowered umbels atop a leafless stem (scape). Flower-stalks are thread-like,
1-1.5 cm long. Tepals are elliptic, white to pink, 6 mm long, tip pointed
to long-pointed. Each tepal has a brown stripe. Stamen filaments are
shorter than the tepals, entire, inner ones broader, narrowly triangular.
The subtle garlic flavor of Garlic Chives are perfect for use in uncooked dishes
where raw regular garlic might be overwhelming or too spicy. Garlic chives is
grown for its leaves, and not its little bulb. The finely chopped
blades are great added to stir-frys and egg dishes. Called maroi
nakuppi in Manipuri, garlic chives are very popular in Manipuri
cooking. The unique flavor of garlic chives is both sweet and garlicky.
Garlic chives is found in the Himalayas, NE India and China, up to
altitudes of 2300-2600 m.
|Photographed in the Garden of Five