We're familiar with chives, the long, thin green blades that are most often used as a mild onion-flavored ingredient in cooking. Garlic chives, however, are similar to regular chives, but have a flat, rather than hollow, tubular blade. As the name indicates, they have a garlic flavor.
I rarely see regular garlic chives outside Asian cooking. Koreans pickle the blades in a seasoning similar to kimchee, producing what is called "boo-choo kimchee." However, only recently have I tasted yellow chives, thanks to my Chinese brother-in-law and his family. Yellow chives are "blanched" by shielding them from sunlight as they grow, the same way white asparagus are grown. These albino chives still have a mild garlic flavor and are one of my new favorite dishes when they are stir-fried with beef or pork. I only have to wonder if they have any nutrients.
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