What is a flowering pore?

The

flowering pore is a member of the onion family, which was brought up so that at the end of narrow solid stems it produces distinctive flowers similar to the bulb. The plant is also sometimes called Chinese chives, Chinese flowering pore or garlic. As alternative names indicate, flowering pores are very popular in Chinese and Asian cuisine in general. They also have a strong garlic taste that can add enthusiasm to a large number of meals. Many Asian markets carry a delicacy, fresh and dried and flowering leeks can also be grown at home. The plant can be used similarly to common chives, because all parts of the plant above the ground are edible. Many chefs blast leaves and stems in various meals from fries to quiches for taste. Stems and buds are also treated as vegetables in many Chinese dishes.

usually flowers are yellowish to white and look somewhat like bulbs. When flowers begin to open, they become papers and unpleasant for taste, so they are harvested before they are fully ripe. At pFresh -fresh should be used in a slight degree, because the taste and odor can be very strong. Dried flowering pores can be used in abundance, although it can still wrap the blow.

When searching for a flowering pore in a shop, look for sharp samples without any color or slime. Keep the vegetables under cooling for up to three days, with stems in the water if you need to store it longer. Dried flowering leeks should be kept in a cold dry place from the light. Avoid it directly through the food, to prevent moisture in the spice container and prevent excessive joining. In general, dried vegetables will take about six months to a year.

If you want to grow tokening pores, start them from seeds at the end of spring or early summer, after the last risk of frost. Plants enjoy rich soil that has been processed with compost and a small amount of mulch, and are happy to be kept moist but not undulating. How rosTliny ripens, cut off the leaves and buds, and the rest of the plant leave. Finally, plants will be exhausted at the end of the summer, when they can be discarded to create space for something else in that vegetable bed.