Garlic Chive Microgreens

Garlic Chive Microgreens – Delicate Greens with a Savory Kick

Garlic chive shoots stand up. That sounds trivial until you plate with them. Most microgreens lie flat once they touch a dish. These grow straight and hold their shape, so a chef can stand three or four shoots upright and build height on a plate. Height is what separates a considered dish from a flat one. The flavour is garlic and onion together but soft, nothing like a raw clove. It reads as seasoning rather than a garnish shouting for attention.

Asian kitchens across Dubai use them on dumplings, ramen, congee, dim sum and steamed fish. Beyond that they work on scrambled eggs, potato dishes, seafood, soups and anything with cream or butter. Add at the end. Heat destroys both the aroma and the upright shape within seconds. If you need chives in volume for chopping into a dish, buy mature chives instead. These are for finishing. Keep the pack sealed and refrigerated at 2 to 5 degrees. Use within four days. Do not wash before plating. Kitchens ordering microgreens weekly usually add Micro Mint Cress for their dessert section.