Chinese chives (jiucai)

• Latin name：Allium tuberosum
• Common names：Garlic chives
• Nature：Acrid; warm
• Part used：Leaves (seed is a separate herb)

• Warms the middle, moves qi; used in dietotherapy with caution
• Often paired with shrimp in folk recipes—pattern differentiation required; “aphrodisiac” claims are debated

Leaves available year-round; moderate amounts; caution with yin deficiency, heat, or eye/skin sores.

Flat leaves, strong garlicky aroma. Chive seed (jiucai zi) is a different product.

• Chive, Goji & Shrimp Stir-Fry
• Stir-Fried Chives with Fresh Shrimp