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Medical Forum / Diseases and Disorders / Diabetes / March 2009Garlic greens
Anyone heard of them? They have started to appear in my local supermarket. Looks like a bunch of chives but thicker and not hollow. Smells like garlic. I bought some and have included them in a Chinese cabbage salad for dinner. No idea what they taste like yet. But.. anyone know if they have similar goodness to green onions etc? > Anyone heard of them? They have started to appear in my local > supermarket. Looks like a bunch of chives but thicker and not hollow. > Smells like garlic. I bought some and have included them in a Chinese > cabbage salad for dinner. No idea what they taste like yet. But.. anyone > know if they have similar goodness to green onions etc? Haven't had them, but they sound good. Did you nibble a little before putting them in the salad?  SignatureNick, KI6VAV. Support severely wounded and disabled Veterans and their families: https://www.woundedwarriorproject.org/ Thank a Veteran! Support Our Troops: http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~ USMC 1365061 >> Anyone heard of them? They have started to appear in my local >> supermarket. Looks like a bunch of chives but thicker and not hollow. [quoted text clipped - 4 lines] > Haven't had them, but they sound good. Did you nibble a little before > putting them in the salad? No I didn't but i could taste them in the salad. Here is a pic, mine were in a thick bunch and looked like spaghetti, lol. They were tied in two places so they looked long and straight. In the pic they are loose: http://www.recipezaar.com/Early-Garlic-Greens-Garlic-Scapes-239597 I think they would be quite nice in scrambled eggs. > >> Anyone heard of them? They have started to appear in my local > >> supermarket. Looks like a bunch of chives but thicker and not hollow. [quoted text clipped - 12 lines] > > I think they would be quite nice in scrambled eggs. I love garlic. In scrambled eggs sounds yummy! SignatureNick, KI6VAV. Support severely wounded and disabled Veterans and their families: https://www.woundedwarriorproject.org/ Thank a Veteran! Support Our Troops: http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~ USMC 1365061 >>> Anyone heard of them? They have started to appear in my local >>> supermarket. Looks like a bunch of chives but thicker and not hollow. [quoted text clipped - 12 lines] > >I think they would be quite nice in scrambled eggs. It is hard to tell from the photo if they are what we call Chinese chives here. We'd need to see the unprepared allium spears. The tips have gone and we can't see from the photo whether the stems are flat. I'm wondering whether we are talking about different vegetables. SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >> Anyone heard of them? They have started to appear in my local >> supermarket. Looks like a bunch of chives but thicker and not hollow. [quoted text clipped - 4 lines] > Haven't had them, but they sound good. Did you nibble a little before > putting them in the salad? http://www.viddler.com/explore/Gardenfork/videos/3/ > Anyone heard of them? They have started to appear in my local supermarket. > Looks like a bunch of chives but thicker and not hollow. Smells like > garlic. I bought some and have included them in a Chinese cabbage salad > for dinner. No idea what they taste like yet. But.. anyone know if they > have similar goodness to green onions etc? I could get them last year from my CSA, but I didn't. I don't like garlic. I did grow some onions that were flavored like garlic and were meant to be eaten green. Angela loved those on salads. >Anyone heard of them? Yes; they're the foliage of regular garlic when it starts to grow in early spring. More than you really need to know: When planting garlic, the grower separates the bulbs into individual cloves to plant out, and doesn't use the smaller cloves, since these make smaller bulbs. Some just plant the small cloves in their own bed willy-nilly, and cut the greens in spring. Nice cash crop when there isn't much else for sale. Likewise, the "scapes" that hardneck garlic puts up are broken off to put more energy into the bulbs. They are good stir-fried or ground for pesto. Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic Zone 5/6 in upstate New York, 1420' elevation. NY WO G > >Anyone heard of them? > [quoted text clipped - 8 lines] > to put more energy into the bulbs. They are good stir-fried or ground for > pesto. Yes, I get these in the local farmers' market in the late spring. They are different from garlic chives. I used some in a stir fry last year, but I can't remember how they were. They look sort of Martian. ;-) PP > > >Anyone heard of them? > > [quoted text clipped - 12 lines] > are different from garlic chives. I used some in a stir fry last year, > but I can't remember how they were. They look sort of Martian. ;-) I got some last year, and downloaded a recipe, but I must have done something wrong because they were chewy and fibrous to the point of being inedible. Signature"[xxx] has very definite opinions, and does not suffer fools lightly. This, apparently, upsets the fools." ---BB cuts to the pith of a flame-fest >>>> Anyone heard of them? >>> [quoted text clipped - 18 lines] > something wrong because they were chewy and fibrous to the point of > being inedible. Maybe they were too old. Mine weren't chewy and I had them raw. They were about the thickness of regular uncooked spagetti (not the thinner vermicelli). >I got some last year, and downloaded a recipe, but I must have done >something wrong because they were chewy and fibrous to the point of >being inedible. Hi Alice. How old were they? How quickly were they grown? Of course you won't know the answer to the later question and the answer to the first question might not be as simple to assess as you might think. Asparagus is sometimes kept fresh looking by standing in water. Unfortunately something nasty occurs like conversion of sugar into fibre. Put simply the fibrous bit at the base of the stem spreads upwards. Suckers. Maybe the same thing happens with Chinese chives. SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > >I got some last year, and downloaded a recipe, but I must have done > >something wrong because they were chewy and fibrous to the point of [quoted text clipped - 5 lines] > > How quickly were they grown? I bought them at a farmstand, but didn't think to ask when they'd been picked. Signature"[xxx] has very definite opinions, and does not suffer fools lightly. This, apparently, upsets the fools." ---BB cuts to the pith of a flame-fest >>> Anyone heard of them? >> [quoted text clipped - 13 lines] > last year, but I can't remember how they were. They look sort of > Martian. ;-) Yes, except mine were bound together with both ends cut straight so they looked like spagetti, i.e. no curling. Probably so it is easier for supermarkets to sell bound like that instead of all curly like long beans. I tasted them separately, they taste very much like shallots (scallions) but a sweetish taste and of course the garlic flavour. I'd still like to know if they have any particular health benefit as well. : >>> Anyone heard of them? : >> [quoted text clipped - 13 lines] : > last year, but I can't remember how they were. They look sort of : > Martian. ;-) : Yes, except mine were bound together with both ends cut straight so they : looked like spagetti, i.e. no curling. Probably so it is easier for : supermarkets to sell bound like that instead of all curly like long beans. I : tasted them separately, they taste very much like shallots (scallions) but a : sweetish taste and of course the garlic flavour. I'd still like to know if : they have any particular health benefit as well. Now I remeber. I had some last year and found them delightful in a salad. Tha all curly like lng beans did it! Wendy >Now I remeber. I had some last year and found them delightful in a salad. >Tha all curly like lng beans did it! > >Wendy Hi Wendy, I've seen some fine onion greens split at the ends then opened with cold water to form a flower like a lily. Don't quote me on the trick that is used. It appears in books on Asian cooking. SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >>Now I remeber. I had some last year and found them delightful in a salad. >>Tha all curly like lng beans did it! [quoted text clipped - 6 lines] >cold water to form a flower like a lily. Don't quote me on the trick >that is used. It appears in books on Asian cooking. That's easy to do - cut onion greens half-way down, rotate onion slightly, repeat as often as possible; then stand in iced water for a short time. Nicky. T2 dx 05/04 + underactive thyroid D&E, 100ug thyroxine Last A1c 5.3% BMI 25 >That's easy to do - cut onion greens half-way down, rotate onion >slightly, repeat as often as possible; then stand in iced water for a >short time. > >Nicky. LOL. Thanks Nicky, This is one reason I love watching demonstrations on tv. Descriptions are often so hard to write and follow. SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >Yes, except mine were bound together with both ends cut straight so they >looked like spagetti, i.e. no curling. Probably so it is easier for >supermarkets to sell bound like that instead of all curly like long beans. I >tasted them separately, they taste very much like shallots (scallions) but a >sweetish taste and of course the garlic flavour. I'd still like to know if >they have any particular health benefit as well Hi Jan, It is so unwise to assume that because it has a garlic flavour it will have garlic like properties or scallion like properties or a mix of both. How wonderful if it were true. I feel a visit to scholar.google.co.nz coming on. <grin> Thanks. It would appear to be gau choi (Allium tuberosum), I tried Nira but that is the name of an author making it tricky to sort through. Apparently lutein is the major bioflavonoid which means it is good for enhanced peripheral vision ie seeing cars coming out of side roads. Lutein also protects the aorta from scarring which reduces the risk of arterial blockages developing. More to the point people with a high lutein intake tend to live longer healthier lives. That could be of course because the also get other valuable substances when the eat foods rich in lutein. You know how it works. The actual mechanism doesn't matter most of the time. Best wishes Ozgril. Hey I just wanted to say that so you could say "What's wrong with us Ozzie grills" and I could say "The barbie smoke gets in your eyes." And someone could say "A smoking barbie is not PC.' Perhaps not. SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >> Yes, except mine were bound together with both ends cut straight so >> they looked like spagetti, i.e. no curling. Probably so it is easier [quoted text clipped - 38 lines] > > Perhaps not. lol. Now, on the tape that is binding these shoots in very tiny writing is "allium sativum". So that would be garlic shoots? Not that it matters what name it goes under :) I just thought being dark green and part of a garlic plant it would surely have some health-giving benefits :) >lol. Now, on the tape that is binding these shoots in very tiny writing is >"allium sativum". So that would be garlic shoots? Not that it matters what >name it goes under :) I just thought being dark green and part of a garlic >plant it would surely have some health-giving benefits :) Hi Jan, it is bound to have some pretty special health benefits. I have yet to give scholar.google.com a thorough go. And here was I looking at allium tuberosum. One has to laugh at oneself on occasions. I'm delighted and don't really know why. Perhaps I've been taking myself or my situation too seriously lately. SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >Yes, I get these in the local farmers' market in the late spring. They >are different from garlic chives. I used some in a stir fry last year, >but I can't remember how they were. They look sort of Martian. ;-) > >PP Garlic chives and Chinese chives are the same thing. SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > >Yes, I get these in the local farmers' market in the late spring. They > >are different from garlic chives. I used some in a stir fry last year, [quoted text clipped - 3 lines] > > Garlic chives and Chinese chives are the same thing. And neither of them are garlic scapes, which is what is under discussion. PP >> Garlic chives and Chinese chives are the same thing. > >And neither of them are garlic scapes, which is what is under discussion. > >PP Quite. SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >>Anyone heard of them? > [quoted text clipped - 11 lines] >Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic >Zone 5/6 in upstate New York, 1420' elevation. NY WO G Hi Gary, Darn you are talking about garlic greens like the thread title says. Sorry I've been playing around with an update to Agent and not paying attention. Ignore what I've been saying about Chinese chives. SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > Sorry I've been playing around with an update to Agent and not paying >attention. Ignore what I've been saying about Chinese chives. No worries.... the Allium family and I are good friends, sisters and cousins whom they reckon by the dozens and of course, aunts! Garlic chives haven't done well for me, though regular ones do fine, verging on weeds. I grow perhaps a hundred pounds of garlic a year, mostly hardneck, so have lots of scapes in season. Sweetie ground and froze a bunch last summer; just the ticket for smearing on fish before broiling. Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic Zone 5/6 in upstate New York, 1420' elevation. NY WO G >> Sorry I've been playing around with an update to Agent and not paying >>attention. Ignore what I've been saying about Chinese chives. [quoted text clipped - 3 lines] >Garlic chives haven't done well for me, though regular ones do fine, >verging on weeds. Hi Gary, We get a black aphis that attacks garlic chives. I don't spray and find it easy to buy large bunches grown locally so I don't bother. >I grow perhaps a hundred pounds of garlic a year, mostly hardneck, so have >lots of scapes in season. Sweetie ground and froze a bunch last summer; >just the ticket for smearing on fish before broiling. Gary I'm trying to imagine your family getting through a hundred pounds of garlic in a year. I sometimes grow a few bulbs often elephant garlic because it is easier. Now I rely on a friendly Gardner because of the standing. Still I love to explore what's there to put into my lunch. >Gary Woods Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >Gary I'm trying to imagine your family getting through a hundred >pounds of garlic in a year. I sometimes grow a few bulbs often >elephant garlic because it is easier. Well, my "family" is just me and partner Patti- I give away some at the garden club and monthly "geezer lunch" (retirees from former workplace; I'm one of the _youngest), plus my two daughters, Patti's 3 kids, related family units, etc. etc.. I'm being "encouraged" to grow less, but I'm preserving 15+ varieties, so there's kind of a minimum there. Hey, Koreans eat 65+ pounds per capita...most Asians are similarly up there, and the European folk we think of as big garlic eaters only account for 15 or so. So, there are goals to reach! Raining today; off to local fund-raiser garden and flower show for a bit of inspiration, and sights of what I could do if I had all the time and money in the world. It will doubtless give Patti ideas of things for me to do to while away the empty hours.... Cheers! Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic Zone 5/6 in upstate New York, 1420' elevation. NY WO G >>Gary I'm trying to imagine your family getting through a hundred >>pounds of garlic in a year. I sometimes grow a few bulbs often [quoted text clipped - 5 lines] >family units, etc. etc.. I'm being "encouraged" to grow less, but I'm >preserving 15+ varieties, so there's kind of a minimum there. Hi Gary, I'm amazed there are 15+ varieties available. One year I grew 19 varieties of chili. However chili are grown from seed so creating new varieties isn't so difficult. With garlic grown from bulb division creating new varieties is a slower process. >Hey, Koreans eat 65+ pounds per capita...most Asians are similarly up >there, and the European folk we think of as big garlic eaters only account >for 15 or so. So, there are goals to reach! So when someone says they eat "a lot of garlic" or "a little garlic" it very much depends on who they are as to how much that is. >Raining today; off to local fund-raiser garden and flower show for a bit of >inspiration, and sights of what I could do if I had all the time and money >in the world. It will doubtless give Patti ideas of things for me to do to >while away the empty hours.... >Cheers! Partners are like that. Finding things that have to be done seems to be genetically proscribed. I was sent this joke of two old men sitting on park bench. One says to the other, "What are you doing today?" "Nothing" comes the reply. "You did that yesterday" says the first man. "Well I wasn't finished," comes the reply. Hey, it is simple and oh so true. >Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic >Zone 5/6 in upstate New York, 1420' elevation. NY WO G Thanks Gary. SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >Anyone heard of them? They have started to appear in my local supermarket. >Looks like a bunch of chives but thicker and not hollow. Smells like garlic. >I bought some and have included them in a Chinese cabbage salad for dinner. >No idea what they taste like yet. But.. anyone know if they have similar >goodness to green onions etc? We have those growing in our herb garden, and we frequently have them on salads, etc. We've always called them garlic chives, however.... They are good. Will, T2 >>Anyone heard of them? They have started to appear in my local supermarket. >>Looks like a bunch of chives but thicker and not hollow. Smells like garlic. >>I bought some and have included them in a Chinese cabbage salad for dinner. >>No idea what they taste like yet. But.. anyone know if they have similar >>goodness to green onions etc? > We have those growing in our herb garden, and we frequently have them > on salads, etc. We've always called them garlic chives, however.... > They are good. Wild garlic like this is sometimes found growing alongside bluebells in bluebell woods. A good bluebell/wild garlic wood could provide more garlic greens in season than your entire family could carry :-) SignatureChris Malcolm >Wild garlic like this is sometimes found growing alongside bluebells >in bluebell woods. A good bluebell/wild garlic wood could provide more >garlic greens in season than your entire family could carry :-) What's a bluebell? Weren't they naughty dancing girls? SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >>Wild garlic like this is sometimes found growing alongside bluebells >>in bluebell woods. A good bluebell/wild garlic wood could provide more >>garlic greens in season than your entire family could carry :-) > >What's a bluebell? A darn good reason to be in England in late spring: many ancient woodlands have this carpet. http://www.momentoflight.co.uk/Images%20Original/Hertfordshire/Bluebell%20Wood.jpg Nicky. T2 dx 05/04 + underactive thyroid D&E, 100ug thyroxine Last A1c 5.3% BMI 25 > >>Wild garlic like this is sometimes found growing alongside bluebells > >>in bluebell woods. A good bluebell/wild garlic wood could provide more [quoted text clipped - 6 lines] > http://www.momentoflight.co.uk/Images%20Original/Hertfordshire/Bluebell%20Wood > .jpg I planted some in the wild area behind my house, but they didn't take off the way I'd hoped they would. PP >>What's a bluebell? > [quoted text clipped - 3 lines] > >Nicky. Hi Nicky, That is heavenly. We have nothing comparable for sheer beauty. What a gorgeous blue. Thank you. I may occasionally have seen some in gardens in the South Island of NZ. It is a long time ago. They just don't grow wild in the parts where I've lived. Still we have other beautiful flowers that do. It is not uncommon to see whole paddocks filled with naturalized daffodils. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > Anyone heard of them? They have started to appear in my local supermarket. > Looks like a bunch of chives but thicker and not hollow. Smells like > garlic. I bought some and have included them in a Chinese cabbage salad > for dinner. No idea what they taste like yet. But.. anyone know if they > have similar goodness to green onions etc? These are most likely Japanese nira. My late wife loved them, and used them in a lot of things. Be advised they can be tough if not chopped in short pieces. >> Anyone heard of them? They have started to appear in my local supermarket. >> Looks like a bunch of chives but thicker and not hollow. Smells like [quoted text clipped - 5 lines] >in a lot of things. Be advised they can be tough if not chopped in short >pieces. Locally they are just called Chinese chives. Bought some myself this week. SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >Anyone heard of them? They have started to appear in my local supermarket. >Looks like a bunch of chives but thicker and not hollow. Smells like garlic. >I bought some and have included them in a Chinese cabbage salad for dinner. >No idea what they taste like yet. But.. anyone know if they have similar >goodness to green onions etc? http://www.gourmetsleuth.com/greengarlic.htm enjoy SignatureMåck©® Deltec CoZmore Pumper Type 1 since 1975 http://www.alt-support-diabetes.org http://www.diabetic-talk.org http://www.insulin-pumpers.org http://diabetes.niddk.nih.gov/dm/pubs/type1and2/ http://www.pandora.com enter "Jason & Demarco" http://www.ratbags.com/dechunging/ "To announce that there must be no criticism of the President, or that we are to stand by the President right or wrong, is not only unpatriotic and servile, but is morally treasonable to the American public." ...Theodore Roosevelt (o ô) --ooO-(_)-Ooo-------------------- "I don't know half of you half as well as I should like; and I like less than half of you half as well as you deserve." ....Bilbo Baggins DISCLAIMER If you find a posting or message from me offensive, inappropriate, or disruptive, please ignore it. 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