The miniature version of Asian garlic chives in mature form (the Chinese aromatic plant jiǔcài, essential to dumplings and stir-fries in southeastern China). As microgreens you get fine upright shoots 8-12 cm tall, with a translucent white stem topped by a flat tender-green leaf that resembles a blade of grass — a silhouette similar to onion and leek microgreens, but even slimmer and finer.

Delicate, fresh garlic flavour — concentrated, persistent, with a slightly herbaceous finish; distinguished from onion microgreens (oniony) and leek microgreens (sweet-mild) by its characteristic garlic note. Fine, tender, delicate in the mouth.

Gastronomic use: garnish on Chinese steamed dumplings (jiaozi), on Asian soups (wonton, miso, pho), on tartare or ceviche, on omelettes, on fresh cheese, or as a finishing touch on any Asian dish where you want a subtle hint of garlic without the bite of raw garlic.

• Soaking: not required.
• Germination time: 7-14 days (slow).
• Microgreen harvest: 14-21 days after sowing.
• Yield: about 2 tsp of seeds produces a 20 × 20 cm tray of microgreens.
• Best uses: Chinese dumplings, Asian soups, tartares, omelettes.