Garlic chives that are indispensable for stamina dishes such as stir-fried foods and dumplings. Contrary to its strong taste, it is a delicate vegetable because the leaves tend to swell or get damaged and smell.


This time, I will introduce how to save when such garlic is not used up and is left over. You can enjoy it for a week by refrigerating it with a crispy texture!

Cut while fresh

Garlic chives that are easily damaged cannot be stored at room temperature. It is also easy to break in the vegetable room, so it is recommended to cut it while it is fresh at the time of purchase.


Remove any damaged leaves in advance, wash with water and cut into easy-to-use lengths of about 3-4 cm.


Put it in a storage container with a lid, pour enough water to soak the whole, cover it and put it in the refrigerator. Change the water every 3 days.




With this method, it can be stored fresh for about 1 week to 10 days. It's already cut, so it's convenient to use it for cooking as it is.

By the way, the one used in the article is " Nakaya's storage container with colander " that you can buy for 100 yen. You can change the water quickly, so if you are interested, please check it out.


You can also save bean sprouts in the same way (for details, see the article " Keeping the crispy feeling easily! How to save bean sprouts"). Both are vegetables whose freshness is life, so let's save them wisely and eat them early!