{"id":3431,"date":"2025-02-13T03:44:58","date_gmt":"2025-02-12T18:44:58","guid":{"rendered":"https:\/\/yasai-yakuzen.com\/?p=3431"},"modified":"2026-09-07T18:15:15","modified_gmt":"2026-09-07T09:15:15","slug":"chive","status":"publish","type":"vegtable","link":"https:\/\/yasai-yakuzen.com\/en\/vegtable\/chive\/","title":{"rendered":"The benefits of Chinese chives"},"content":{"rendered":"

Chinese chives are pungent and sweet and warm in nature, held to warm the body from within, circulate qi and replenish the yang. They suit daily care when you feel the cold, or through the seasons when the body chills easily, and their fine aroma has long earned them the name kiyoso, the herb that raises the yang. They go well with oil in stir-fries, soups and gyoza fillings, which makes them easy to bring into daily life.<\/p>\n

\"Chinese<\/figure>\n

When Chinese chives are in season, the kinds, and how to choose<\/h2>\n

If you want to bring in what Chinese chives do, deliciously, knowing the season, the kinds and how to choose makes them easier to use. Their appeal is a vivid green and a distinctive aroma that whets the appetite, and they are the aromatic vegetable that hearty cooking cannot do without.<\/p>\n

In season in spring, when the aroma is strongest<\/h3>\n

Chinese chives are a relative of the onion, a hardy vegetable that keeps sending up new growth after cutting. Greenhouse growing keeps them in the shops all year, but the open-field season is spring, roughly March to May, when the leaves are particularly tender and both aroma and sweetness are rich. The first cutting, ichiban nira, is held to be thick, tender and strongly aromatic. The main producing areas are Kochi Prefecture, which grows more than anywhere in the country, along with Tochigi and Ibaraki. They are available all year, but for the aroma, spring chives are the ones.<\/p>\n

Leaf chives, yellow chives and flowering chives<\/h3>\n

Chinese chives come in several kinds, differing in how they are grown and which part is used.<\/p>\n

\n\n\n\n\n\n\n\n
kinds<\/th>\nWhat stands out<\/th>\n<\/tr>\n<\/thead>\n
Leaf chives<\/td>\nThe most common, green chives. Strongly aromatic, for stir-fries and gyoza<\/td>\n<\/tr>\n
Yellow chives<\/td>\nGrown without light, yellow. Tender, with a refined sweetness<\/td>\n<\/tr>\n
Flowering chives<\/td>\nThe bolted flower stems and buds. Crisp, for Chinese stir-fries<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

Strongly aromatic leaf chives for everyday cooking, yellow chives for a refined sweetness, flowering chives for crispness: choose by use. Yellow chives are known as a speciality of Okayama Prefecture and are valued for colour and aroma. Using each for what it does best widens what you can cook.<\/p>\n

How to choose it and how to cut it<\/h3>\n

When choosing good Chinese chives, these points make it easier to tell.<\/p>\n