Chive varieties »An overview of the most important types

Varieties differ in the thickness of the stalks

Within the leek family there are a number of chives that differ from each other mainly in the thickness of their stalks. Other differences also appear in the taste, which can be milder, but can also be hotter. By the way, chives are only considered if the plant with its botanical name "Allium schoenoprasum" is labeled - pay attention to this when buying, because the different types of leek plants can often be confused with one another similar. Incidentally, there is not only pink-violet flowering chives varieties, but also bright pink or even white flowering.

• "Forescate" has bright, bright pink and particularly large flowers. The stalks are long and quite coarse.
• "Elbe" is a very robust, white flowering variety.
• "Grolau" is a Swiss variety with broad and very aromatic stalks.
• "Profusion" is sterile, i. H. does not develop seeds. The delicate flowers are wonderfully suitable for consumption.
• "Miro" is a very fine tubed variety with a rather mild aroma. Perfect for freezing.
• “Staro” is rather coarse-boned and bred primarily for fresh consumption. This strain can be but soak it well in salt.
• "Middleman" is also rather rough.

More delicious types of leek

But the large Allium family still has a multitude of wonderful flavors to offer. Do you like the aroma of garlic? Allium sativum, as it is called in botanical terminology, has a distinctive taste that is indispensable in both Mediterranean and Asian cuisine. However, its enjoyment is not entirely without consequences, which is why some people do without it. But you can enjoy the typical garlic taste without having to fear the strong smell that follows:

• Chopped garlic (e.g. B. "Wagner's Kobold") is the solution. The annual herb is grown like chives. Here, too, the stalks are harvested and processed.
• Wild garlic, also known as wild garlic or Allium ursinum, is also an excellent alternative to garlic.

Tips & Tricks

You are probably familiar with onions, garlic and leeks - but have you ever tried Japanese chives (Allium ledebourianum)? This variety is sometimes referred to as Altai chives and looks very similar to our chives. This very fine-tube variety is originally used for sushi and other Japanese delicacies.

IJA