If you're growing vegetables in your backyard, perhaps it's time to up your game and include something spicy in your harvest from the allium clan of edible bulbs and leaves. All of the following ...

In Asian markets, garlic chives often are referred to as Chinese chives. They have flat, wide leaves similar to blades of grass and a subtle garlic flavor. The soup needs to be refrigerated for ...

This video shows how to make niratama, a classic Japanese stir-fry of garlic chives and eggs. Fluffy scrambled eggs are ...

Garlic chives also pair exceptionally well with certain proteins, including tofu, fish, pork, shrimp and of course egg. For the next few days I proceeded to feverishly mix and match all of the above.

Is it a weed or a garden plant? Garlic chives are among those plants — paulownia tree, Jerusalem artichoke, mint and anise hyssop are others — that can parade under either guise. Garlic chives come ...

Q. I was given two plants, each in a pot 4 1/2 inches deep and 6 inches in diameter. One plant is Allium tuberosum, or garlic chives. The other is Tulbaghia violacea, or society garlic. Are these ...

Other than salt and pepper, garlic and onions are the two ingredients that bridge almost all cuisines. Both members of the allium family, they contain volatile sulfurous compounds that contribute ...

Is it a weed or a garden plant? Garlic chives are among those plants — paulownia tree, Jerusalem artichoke, mint and anise hyssop are others — that can parade under either guise. Garlic chives come ...

Kristin Nguyen has always been passionate about cooking — just ask her family. “Every family party, I cooked, and I never did the same dishes twice,” Nguyen said. “I’d call people up, say, ‘Come over ...

What would we do without the genus Allium? I am convinced that our kitchens and dinner tables (and literature) would be much duller in its absence. Allium is what we call a “genus”…which is to say, a ...

I can’t talk about garlic without immediately creating recipes for its use. My palate craves that edge in many a savory dish, which I’m sure many of you have noticed over the years in this column.