Chinese yellow chives; yellow garlic chives
A vegetable produced by growing garlic chives (Allium tuberosum) without light, resulting in a yellow color and milder flavor. Used in various Asian cuisines.
Yellow chives are delicious when stir-fried.
This recipe requires yellow garlic chives.
Commonly used spelling; the 黄 kanji indicates the yellow color.
Full kanji spelling; 韮 is not a jōyō kanji, so this form is less common.
Katakana spelling, often used in culinary contexts or for emphasis.
Compound of 黄 (ki, 'yellow') and にら (nira, 'garlic chives'). The yellow color results from growing the chives without sunlight.