Hooker Chives
What is it?
Hooker chives have flat, straight, and relatively short leaves with white fleshy roots; both these parts are edible. They are different from the hollow-leafed and bulbous spring onions and shorter than the garlic chives. Their taste is a slight mix of onion and garlic, used as a substitute for both. In many households in North-East India, hooker chives are used as supplementary food and in sides like chutneys. They are foraged or cultivated, and found at local markets. They also have an ornamental value owing to their green leaves and white flowers. Despite their distinct taste and aroma, they are undercultivated. This is largely because of reasons such as farmers’ interest in other cash crops and decline in forging, the depletion of soil quality and forests which are habitable for hooker chives, and misinformation or lack of knowledge on indigenous foods.
What other names does it have?
Botanical Name: Allium hookeri Thwaites
Regional Names: jaut (Khasi), maroi napakpi or maroi nakuppi (Meiteilon), namrei (Tangkhul), zhiva (Sangtam), rupji (Ao), lavatsuna (Sumi), East-Himalayan chives (common name)
When is it in season?
Where is it found?
Native to India, China, Nepal, Sri Lanka, and other South East Asian countries, hooker chives are perennials that grow in sunny, well-drained soil rich in organic matter with a pH between 6 to 7. The favourable temperature for them to grow is between 17-25 degrees Celsius .
What is its history/cultural significance?
How can you use it?
Hooker chives can not only be used as sides but also as condiments and substitutes for onions. The leaves and the roots can be used together or separately, after a thorough wash. The leaves can be chopped for stir-fries, pakoras, and chutneys or simply boiled/steamed. The dried leaves can be used as an aromatic seasoning herb and can be stored for a longer time.
What states can I find it in?
What parts of the plant are edible?
Leaves, flowers, and roots
Is it nutritious?
These chives are not only nutritious but are also valued for their medicinal properties. Due to the high amounts of protein, vitamin C, and ascorbic acid,hooker chives are a healthier alternative to onions. They are also a great source of antioxidants, and have anti-inflammatory and antimicrobial properties.
How do you store it?
Hooker chives can be wrapped in a slightly damp cotton cloth and stored in the vegetable crisper of the refrigerator, where they usually last up to a week without losing their aroma. For longer storage, they can be finely chopped and frozen in airtight containers to retain flavour, though their texture might soften.
TL Stories & Recipes:
Nga Atoiba Thongba Recipe by Beauty Thounaojam, The Locavore
Other Recipes:
Are Green onions and Chives different? by The Times of India
The article explains the differences between green onions and chives — how they taste, look, and are used in cooking.
Antioxidative and Sensory Properties of Allium hookeri Fermented by Leuconostoc mesenteroides in Pork Patties by Nayeon Lee
This research article explores how fermented hooker chives (Korean-style), due to its antioxidant property, can help store meat.
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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