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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.

Scientific Binomial Name:


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 g

Just like garlic these have an incredible health benefit and are extremely flavorful juiced.


In general, herbs should be fresh looking, crisp and brightly-colored. 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 without yellowing tips or


Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.


Most herbs benefit from being stored with freshly cut stems in a glass of water - either in or out of the refrigerator.


Herbs will not ripen further after harvest.

  • Nutritional Information
  • Nira is low-fat, cholesterol-free and a great source of Vitamin A and Vitamin C.

  • 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.

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