Exotics & Asian flavours
Download the product sheet (PDF)
Thai chives
Flat leaves with a garlic fragrance, essential to Asian stir-fries.
Thai chives, also called Chinese chives or garlic chives, stand out for their long, flat leaves. Their fragrance combines chives and garlic, with more intensity than regular chives. They are eaten raw or quickly seared, in stir-fries, dumplings, omelettes and soups.
- Origin
Thailand- Availability
- All year round
- Flavour
- Allium, garlic note, herbaceous
In the kitchen
- Wok-fried with eggs
- In a gyoza dumpling filling
- Raw over a pad thai or in a broth
Origins, sizes and packaging vary with the seasons: our sales team will confirm current availability.
Seasons and origins
- Early season
- Peak season
- Late season
- Available but scarce
| Origin | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Thailand |
Indicative calendar based on our sales over the last two years. Our sales team will confirm current availability.
Packaging
- Bag 100 g × 10Thailand
Italy
Vietnam, Morocco
Indonesia
