Leek Seeds - Chinese Flowering

Chinese Leek, also called Chinese Chive or Garlic Chive, is widely used in Chinese and Japanese cooking and medicine. Both varieties have a tasty garlic-chive taste and can be added to stir-fries and egg dishes. meat or fish dishes, or even by themselves. The Japanese make a tempura snack by tying the leaves into a bundle, dipping them in batter, and deep-frying them.

• 1 oz - Approximately 10,250 Seeds
• 4 oz - Approximately 41,000 Seeds
• 1 lb - Approximately 164,000 Seeds

The star-like white flowers make this herb an attractive addition to the garden. If they're not being used in a vase on the table, the flowers and flower buds can be part of your meal.

other name  names: bong he, buchu, dok kui chaai, flowering Chinese chive, flowering Chinese leek, gau tsoi fa, gow choy, jiu cai, kuichai, kutsay bulaklak, nin hua, nira no hana, oriental chive, yellow Chinese chive.

The flowering stems retain their color when cooked and can be steamed as you might prepare asparagus. Flower buds are tasty in a salad, dressed with a little oil. In Asia, the flowers are sometimes ground into a spice.
Perennial
Maturity: Approx. 70 days
Planting season: Late spring/summer

Leek seeds will flower in the second growing season. Prep fertile, well-drained soil. Direct sow in late spring/early summer, keep soil moist and fertilize as needed. If transplanting, wait for 5-6 leaves to appear. Mature plants grow up to 16" tall.

Harvest by cutting just above ground level. For growing blanched leeks, only strong plants should be grown in this manner. Cover with a tunnel and exclude all light while continuing to provide all of the plant's other needs. Harvest as usual. Used in soups, stir-fries, tempura, dumplings, and salads. Excellent in egg dishes. Flowers are used as an edible garnish with dishes like sashimi.