Chinese chives or garlic chives have flat dark green leaves with white flowers. Its taste is stronger than chives in the U.S. Both leaves and flowers are edible. They are available at oriental groceries. The leaves are flat and will wilt when cooked quickly in a hot wok.

These are the blossoms that you can cut off of the Chinese chives, if you wish. They have a different mouth feel than Chinese chives - the blossoms are big and angular and can stay crunchy, like asparagus, when cooked quickly in a wok.