Joseph Littleshoes wrote:
>
>
> rox wrote:
>
>> Greetings. Do any of you smart cooks know what this is? At the produce
>> market they told me it was garlic, but when I google "Green Garlic" I
>> get things which look more like scallions. This may just be a less
>> mature versionof green garlic, but I'm trying to figure out what to do
>> with it. Thanks for any insight.
>>
>> http://tinyurl.com/qo4jla
>>
>
> Some times called spring or early garlic, used a lot in Asian cuisine,
> use like a green onion.

Ooops ... that's what i get for trying to be informative before im fully
awake. Originally i saw what i have heard called 'chinese garlic' but
is actually garlic chives or Allium tuberosum which is a member of the
Amaryllidaceae (amaryllis) family.

Varieties usually are listed as Chinese Chive or Garlic Chive.

It is grown only a little in the US, but extensively in China, where it
is called "Kau tsai"; in Japan, "Nira".

Other names. Ndoh dah (Hmong); nira (Japanese); jiu tsai (Mandarin
Chinese); gow choy (Cantonese Chinese); gil choy (Chinese).
--
JL