OKAYAMA, Jan. 12 — As shipments of yellow garlic chives, the specialty of the Makiishi district in the city of Okayama, are reaching peak levels, they are seen dried under sunlight at farms as a final touch after harvesting.
Yellow chives are grown from regular green chive plants under what is known as “light shielding cultivation.” After the plants’ green leaves are trimmed, leaving a small base of stubby leaves, they are kept in darkness to regrow with chlorophyll synthesis being inhibited, thus turning yellow.
At this time of the year, yellow chives are sundried for about an hour immediately before being shipped to make the yellow leaves brighter.
Unlike green chives, yellow chives, known for their crisp texture, are soft enough to be eaten raw. They are milder, sweeter and have a stronger umami taste than regular chives and their bright color is also pleasing to the eye.
Twenty-eight farmers who belong to the yellow chive growers’ group of JA Okayama, a local agricultural cooperative, cultivate the vegetable on land totaling some 10 hectares.
They ship around 100 tons a year mainly to markets in Okayama and Hiroshima prefectures.
Masahiko Fushimi, head of the group, said, “We hope the delicious yellow chives will brighten up winter meals.”
Yellow garlic chives are hung to dry in the sun in the city of Okayama before being washed and shipped to markets.