Garlic chives (buchu)
Flat green allium leaves with a distinct garlic flavour, called buchu in Korean cooking.
Garlic chives have flat leaves that are sturdier than ordinary chives and taste distinctly of garlic. They are sold fresh in Asian grocers, usually in bunches in the chilled section, and as plants in garden centres, where they grow easily in a bed or pot.
Substitute:
Ordinary chives with a little finely chopped fresh garlic come close in flavour, but they are more delicate and wilt faster when fried or cooked into pancakes; for fillings and pancakes the green parts of spring onions will do at a pinch, though the garlic note is then missing.