How to Grow and Use Gandana (Afghan Leek)

Gandana is the name used in Afghanistan for the perennial herb Allium tuberosum, which is cultivated across Asia. In English, it is commonly called garlic chives, Chinese chives, or Chinese leek. As a member of the onion family, it forms clumps of flat, grass-like green leaves that are visually different from the hollow leaves of common chives. These clumps expand over time from rhizomes just below the soil surface.

Culinary Uses and Flavor Profile

The flavor of gandana is a blend of mild garlic and onion, making it more subtle than a raw garlic clove but more pronounced than common chives. The leaves are used in a similar fashion to green onions or chives and can be added to salads, soups, and various egg dishes. Its flavor does not hold up well to prolonged cooking, so it is often added near the end of the cooking process.

In Central and South Asian cuisine, gandana is an ingredient in well-known Afghan dishes, providing the primary flavoring for the fillings in both Bolani, a stuffed flatbread, and Aushak, a type of dumpling. It is also incorporated into stir-fries and used as a garnish. The small, star-shaped white flowers that bloom in late summer are also edible and can be used to add a decorative and flavorful element to dishes.

How to Grow Gandana

Gandana is a hardy perennial that is simple to cultivate, making it suitable for beginner gardeners. It can be propagated by sowing seeds or by dividing established clumps, which is the faster method. Seeds can be started indoors before the last frost or sown directly in the garden in the spring. Division of existing plants is best done in the spring every three to five years to reinvigorate the clump.

This plant thrives in locations that receive full sun to partial shade. It prefers well-draining soil rich in organic matter, and incorporating compost before planting is beneficial. Once established, gandana is drought-tolerant but performs best with consistent moisture, requiring about one inch of water per week. Fertilizer is not necessary in fertile soil, but plants that are harvested frequently may benefit from a top-dressing of compost.

Harvesting and Storing Gandana

The plant’s growth habit allows for repeated harvesting throughout the season, a characteristic described as “cut-and-come-again.” You can begin harvesting once the leaves are about a foot tall. Using sharp scissors or a knife, cut the leaves about one to two inches above the ground. This practice encourages the plant to produce new growth.

For short-term use, fresh gandana leaves can be stored in the refrigerator. Wrap the unwashed leaves in a damp paper towel and place them inside a plastic bag in the vegetable crisper, where they should keep for a few days. For longer-term preservation, the leaves can be chopped and frozen. Freezing is a better method than drying, as dried leaves tend to lose much of their characteristic flavor.

Potential Health Benefits

As a member of the Allium family, gandana shares health-supportive properties with relatives like garlic and onions. The plant contains sulfur compounds like allicin, which contribute to its antioxidant properties. It is a source of several vitamins and minerals, including:

• Vitamin A
• Vitamin C
• Calcium
• Iron

In traditional medicine, it has been used to support digestion and improve kidney function. While it has a history of use for various wellness purposes, it is best viewed as a nutritious addition to a balanced diet rather than a standalone remedy.