Vegetables

Chinese Chives

Chinese chives form bunches of flat, solid, narrow dark-green leaves.

繁體中文: 韭菜
English: Chinese Chives
Bahasa Indonesia: Kucai (韭菜)
Tagalog: Kuchay / Chinese Chives (韭菜)

What is it?

Chinese Chives is a food item commonly encountered in Hong Kong homes and markets.

How to identify it

Look for strap-like flat blades and fibrous white bases, not hollow tubular leaves.

Chinese chives form bunches of flat, solid, narrow dark-green leaves.
Look for strap-like flat blades and fibrous white bases, not hollow tubular leaves.
Chinese chives are dark green; yellow chives are pale yellow from blanching.

Common confusion

Spring Onion / Scallion / Yellow Chives / Blanched Chives

Chinese chives are dark green; yellow chives are pale yellow from blanching.

Common Hong Kong household uses

Use in a recipe that specifically names this vegetable; this page identifies the market item only.

Preparation or handling

Wash thoroughly under clean running water before cooking; do not use soap, special detergent or produce wash.

Storage

Wash only immediately before cooking or eating; if pre-washing is necessary, dry thoroughly and follow the label or supplier storage directions.

Helper tip

Use the Hong Kong name and check the physical features or original label when buying. Look for strap-like flat blades and fibrous white bases, not hollow tubular leaves.

What Ma’am or Sir may say

唔該要韭菜，俾我睇清楚先。

The employer wants Chinese Chives and asks for it to be checked before purchase.

Useful market phrase