Chinese chives  are a perennial herb with flat, grass-like green leaves and a mild garlic-onion flavor, distinct from round onion chives; they form clumps, produce edible white flowers, and are used in Asian cooking for stir-fries, dumplings, and eggs, adding savory flavor and texture. They are heartier than regular chives, with a strong aroma when crushed, and are a staple in many Asian cuisines. 

Leaves: Flat, long, and pale green, unlike the hollow, round leaves of common chives, with a strong garlic smell when crushed.

Plant: Forms clumps of foliage, reaching 10-20 inches tall, with edible white flowers on stalks.

Hardiness: A perennial that dies back in winter in colder climates but stays green in warmer zones. 

Taste: Stronger, garlicky flavor than onion chives, but milder than raw garlic.

Culinary Uses: Used in dumplings, pancakes, stir-fries, egg dishes, soups, and salads; added at the end of cooking to preserve flavor.

Edible Parts: Leaves, flowers, and even seeds are edible. 

Cultivated in Asia for over 3,000 years for culinary, medicinal, and ceremonial uses. 

Yellow Chives: A variety with a milder taste and more delicate texture than standard garlic chives.