Description
This Japenese cultural cuisine gem is some chive to come home to. They are super hardy and can grow in rocky soils and more tolerant to extreme heat than normal chives.
This chive is used to remove odor from fish and meat and add an onion, garlic and chive taste to dishes.
The flowers can be used in salads or soups.
If you have really cold winters they will die back but come back stronger in spring. They can be grown in containers and makes a beautiful display with their lavender to pink colored flowers. Their bulbs are also known as fire onions, so you don’t need much to add a lot of flavour to your dishes. Love them, the leaves are divine in potato salad.
Reviews
There are no reviews yet.