What Is Chive Flower Stems (Allium tuberosum)? Market Price, Harvest Time and How to Eat Them Explained

Chive stems are the tender stalks that grow and flower after chives mature. They are rich in vitamins, and regular consumption is said to have skin-care and lung-moistening benefits, so many people like to stir-fry them with eggs. So what are chive flower stems? What is the market price per jin? When are they harvested? How do you eat them?

Chive flower stems are the tender stalks that flower in autumn on the plant Allium tuberosum (Chinese chives) of the Liliaceae family. It is a perennial herbaceous plant with slender, flat leaves that grow in clumps. It is widely cultivated across the country, and wild plants also exist. Chive stems are the slender stalks that grow from the central part of the chive plant once it reaches a certain stage of growth, flowering and setting seed at the top; the tender ones can be eaten as a vegetable.

Latest market price:

Harvest time:

In the first 1 to 2 years after chives are planted, yields are relatively low; years 3 to 6 are the peak growth period, with the highest yields; after 10 years they enter the aging stage and should be divided and transplanted in time. The number of harvests each year depends on the growth of the chives, the fertilisation situation and market conditions. The standard for cutting chives is 7 leaves and 1 heart, and harvesting in the early morning is best. It is advisable to cut down to the yellow leaf sheath 3 to 4 cm above the bulb. Each subsequent cut should be made slightly higher than the previous one to ensure normal growth.

How to eat them:

Stir-fried chive flower stems with eggs

[Ingredients] Chive flower stems, eggs, cooking wine, white vinegar, salt, oil, chicken essence.

[Method] 1. Remove the flower heads from the chive flower stems, wash them clean, drain the water and cut into sections. 2. Crack the eggs into a bowl, add cooking wine, white vinegar and a little salt, and use chopsticks to beat them into egg liquid, always stirring in one direction. 3. Pour an appropriate amount of oil into the wok; once the oil temperature rises, pour in the egg liquid, and after it slightly sets, break it up with a spatula and set aside. 4. Pour in more oil; once the oil temperature rises, add five-spice powder, stir briefly until fragrant, then add the thick parts of the chive flower stems, stir-fry for a while, then add the thin parts, add salt and chicken essence, and stir-fry. 5. Add the eggs, stir-fry evenly and dish out.

Stir-fried chive flower stems with shredded pork

[Ingredients] Chive flower stems, shredded pork, salt, cooking wine, light soy sauce, garlic, ginger.

[Method] 1. Wash the chive stems and cut into sections, slice the garlic, and shred the ginger. 2. Marinate the shredded pork with light soy sauce, cooking wine and a little salt for about 10 minutes. 3. Heat the wok and add oil; once the oil is hot, add the garlic slices and ginger shreds and stir-fry until fragrant. 4. Add the shredded pork and stir-fry. 5. Once the meat changes colour, add the chive flower stems and stir-fry; once the chive flower stems are just cooked, add salt to season and dish out.

Stir-fried chive flower stems with chicken gizzards

[Ingredients] Chive flower stems, chicken gizzards, appropriate amounts of spring onion, ginger and dried chilli.

[Method] 1. Wash the chicken gizzards clean and cut into slices, and marinate with cooking wine and salt for 15 minutes. 2. Wash the chive flower stems and cut into sections for later use; wash the spring onion and ginger and shred, and cut the dried chilli into sections. 3. Heat the oil in the wok to 60% hot, add the spring onion sections, ginger shreds and dried chilli and briefly fry until fragrant. 4. Add the marinated chicken gizzards and stir-fry quickly over high heat until the gizzards turn white, then add a little light soy sauce and cooking wine, stir-fry a few times and dish out for later use. 5. Pour in a small amount of oil again, stir-fry the chive flower stems for about 2 minutes, then add the chicken gizzards and stir-fry together for 1 minute, add salt and stir-fry evenly.

Spicy stir-fried chicken with chive flower stems

[Ingredients] Chive flower stems, chicken thigh meat, light soy sauce, dark soy sauce, sugar, chilli sauce, oil, water, salt.

[Method] 1. Cut the chive flower stems into small sections. Cut the chicken into small pieces and marinate with light soy sauce, dark soy sauce and sugar for a while. 2. Add a little oil to the wok and first stir-fry the chicken until the surface is basically cooked. 3. Then add the chilli sauce and stir-fry the sauce until fragrant; once a little red oil appears, add a little water and let it simmer briefly. 4. When the water has reduced until almost dry, add the chive flower stems to the wok, stir-fry quickly, and finally add a tiny bit of salt.

Stir-fried chive flower stems with lotus root

[Ingredients] 200 g chive flower stems, 300 g lotus root, 20 g fresh ginger, 10 Sichuan peppercorns, 1/2 tsp salt, 2 tbsp oil.

[Method] 1. Cut the fresh ginger into fine shreds. Remove the flower buds at the top and the old, hard parts at the base of the chive flower stems, wash them clean and cut into 4 cm long sections. Peel the lotus root, wash it clean and cut into fine shreds. 2. Add oil to the wok; when it is 60% hot, add the Sichuan peppercorns, fry until fragrant and then remove. 3. Add the ginger shreds and stir-fry until fragrant, add the chive flower stem sections and lotus root shreds, stir-fry a few times, add salt, and stir-fry for another 2 minutes.

Squid with chive flower stems

[Ingredients] Fresh squid, chive flower stems, cooking wine, ginger shreds, spring onion sections, salt, chicken essence.

[Method] 1. Wash the squid clean, peel off the outer membrane, cut into shreds and marinate with a little salt for later use. 2. Cut the chive flower stems into sections. 3. Add water, cooking wine, ginger slices and spring onion sections to a pot and bring to a boil; blanch the marinated squid shreds in it, remove once they change colour, rinse clean under running water and drain. 4. Add oil to the wok, sauté the ginger shreds until fragrant, add the chive flower stems and stir-fry for a while, then add the squid shreds and stir-fry together; if you are worried about fishiness, you can add a little cooking wine and stir-fry together. 5. After quick stir-frying, add salt and chicken essence and dish out.