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Garlic chives (sprouting seeds)
Eco seeds
Chines chives (oriental garlic) microgreens - Allium tuberosum L.
Chines chives sprouts have a delicious garlic flavor and are great for garlic dressing.
The chopped sprouts taste great, similar to garlic, but much softer. They can be combined with many dishes.
Without GMO. This chives is native to the regions of Asia and Europe. This species is also called "Oriental garlic".
Garlic chives sprouts are a popular side dish in Asian and French cuisine.
The maximum taste and nutritional value of microgreens occurs within 6-8 days after sowing.
The seedlings contain vitamins A, B, C and E, calcium, iron, magnesium, phosphorus, potassium, zinc, carotene, chlorophyll, amino acids, trace elements, protein (20%).
Microgreens require very little light for 6-8 days of germination, just enough light from a table lamp.
Water thoroughly if you notice wilting plants.
Chines chives sprouts have a delicious garlic flavor and are great for garlic dressing.
The chopped sprouts taste great, similar to garlic, but much softer. They can be combined with many dishes.
Without GMO. This chives is native to the regions of Asia and Europe. This species is also called "Oriental garlic".
Garlic chives sprouts are a popular side dish in Asian and French cuisine.
The maximum taste and nutritional value of microgreens occurs within 6-8 days after sowing.
The seedlings contain vitamins A, B, C and E, calcium, iron, magnesium, phosphorus, potassium, zinc, carotene, chlorophyll, amino acids, trace elements, protein (20%).
Microgreens require very little light for 6-8 days of germination, just enough light from a table lamp.
Water thoroughly if you notice wilting plants.
Eng.: Chinese Chives, Garlic chives. Suom.: Kiinansipuli, "kiinanruohosipuli". Sven.: Kinesisk gräslök. Bot. syn.: Allium argyi H.Lev., Allium chinense Maxim., Allium clarkei Hook f., Allium roxburghii Kunth, Allium sulvia, Allium uliginosum G.Don, Allium yesoense Nakai.
* The leaves of garlic chives should be soft and juicy, dark green in colour. In Japan, the quality of greens is determined by the presence of a weak garlic aroma and the length of the leaves: the highest grade - leaves are 23-28 cm long, 18-22 cm - good quality and 15-17 cm - average.
In China, they also grow bleached sweet chives- weakly coloured delicate leaves, with little or no pungency. In the field, plants are protected from light with awnings, straw mats, dark paper, etc.
Chinese chives are used mainly in their raw form since up to 80% of vitamin C is lost during processing. Its juicy leaves quickly lose their freshness and supply of vitamins; they can be stored for no more than 2-3 days at temperatures from 0 to +2 ° C.
Even in small quantities, fresh green onion stimulates appetite, enhances the secretion of digestive juice, and promotes better absorption of nutrients by the body.
Green leaves contain up to 3% sugars and are rich in vitamin C, carotene, mineral salts, especially calcium and iron salts and vitamins B1 and B2.
In cooking, it is widely used to decorate dishes, as the main component of salads with various sauces, as well as in salads with other vegetables, eggs, fish and seafood.
Thanks to the lush grass-like dark green leaves and loose openwork umbrellas with fragrant, white, star-like flowers, the oriental garlic is very attractive. Therefore, at all times it was grown as an ornamental plant, and flowers were used for bouquets.
As an ornamental plant, fragrant chives look very beautiful in mixborders, curtains on lawns, and undersized forms are indispensable for rock gardens. It is also an excellent honey plant, and the honey from it does not have any onion smell or aftertaste.
