Scientific Binomial Name: Allium tuberosum (cultivated), Allium ramosum (wild)
NIRA - also called Chinese Garlic Chives, Korean Shersum, Suan Tai, green garlic, Gau Wong, or garlic flower stems.
Certainly the most flavorful of all the available chives, Nira and its golden brother Gou Wong have an incredible garlic overtone mixed with the sweetness of a sweet onion.
Usage: Used in a wide variety of dishes calling for garlic. Raw out of hand it is very pleasant for the garlic lover. It can even be used as the string that ties together your fresh lumpia wraps or spring rolls. Any way you choose to use this fantastic form of garlic it is truly a hidden secret. Don't miss out on using this in any dish that calls for either chives or garlic as Nira is the best of both worlds.
Selection & Storage: Choose stalks of Nira flower that are firm and not limp and snap when you bend them. Or choose the grassy looking garlic chives that are medium to dark green with out yellowing tips or clear to translucent areas where the chive is breaking down.
Avoid: Avoid wet or slimy packs as these are going or already bad.
Nira is available year round at specialty or Asian markets.
Just like garlic these have an incredible health benefit and are extremely flavorful juiced.
Nira Nutritional Information
Nira is low-fat, cholesterol-free and a great source of Vitamin A and Vitamin C.
Nira Tips & Trivia
- Use fresh or keep for up to a week in your crisper in a breathable bag. Only the flowered version can be successfully frozen for use later.