What Is the Difference Between Chinese Leeks & Regular Leeks?

Appearance, Taste

• Despite their name, Chinese leeks are not true leeks, although they resemble the flat-bladed leaves of leeks, which distinguish both from the hollow leaves of chives and spring onions. Unlike pungent onions, both Chinese leeks and regular leeks have a mild flavored. The latter are reminiscent of garlic in taste and indeed are also called by the name garlic chives, or Chinese chives.

Nutrition

• Regular leeks have much of the same nutritional benefits as regular onions, with their help in reducing cholesterol, blood pressure and heart disease. Full of vitamin C and carotene as well as calcium, and vitamins B1 and B2, Chinese leeks have nutrition aplenty. With their low-calorie, low-fat and high-fiber content, they are more than just a tasty garnish.

Culinary and Other Uses

• Regular leeks may be used ornamentally or in cooking. Their dark green portion should not be eaten, although the lighter green and white portions may be. They can be included in stews and casseroles, boiled and steamed, and added in soups. Chinese leeks, including their small bulb portion, may be used much as green onions and garlic are, as a garnish and flavoring agent for meat, eggs and fish. They may be used where a mild garlic flavor is desired. Because Chinese leeks contain sulfur-rich mustard oil, they have been used to improve digestion and stimulate blood flow. The Chinese have also used the mustard oil in the leeks as an antiseptic to heal wounds.

Cultivation

• Growing regular leeks is challenging and requires patience. Biennial by nature, garden types can be grown like annuals. They can grow in a diverse range of climates, from subtropical to cool conditions. They can be harvested at any stage of growth but require at least five months to reach maturity. The Chinese leek is a perennial that may be grown without sunlight to obtain a white appearance. They should be harvested prior to the flower buds blossoming, although a few should be left to grow to seed. Cut the blades down to the ground to avoid half-grown stubble while leaving some bulbs in the ground so that they can continue to grow.