Garlic leaves can be used as herb in cooking. They bring some of the garlic taste, but a lot weaker compare to garlic.
Garlic can be planted in soil or water. It grows better and stronger when planted in soil. I normally plant them in winter, in water when planted inside, in soil outside.
To use garlic leaves, just cut them for any length you need, and they will keep growing. Normally you can cut at least twice. Of course, once you start cutting leaves out of the garlic plants, you won’t be able to harvest garlic later.
Below are garlic leaves from my vegetable garden after raining:
Luffa to me, is one kind of vegetables only. I noticed that wiki says it’s fruit.
Luffa can be cooked as vegetable when it’s young. You can stir fry, or cook it in soup, any way you like. If you let it grow too old, the center part can be used as sponge for cleaning purposes after it gets dry.
There are 2 popular kinds of luffa, one has smooth skin, the other kind looks like giant okra.
One thing you need to know is, if you let chopped luffa stays in air too long, it will change to darker color. Sometimes even after you cook it. So luffa means eat when fresh.
There is a saying that if you cook luffa in boiling water along with some white vinegar first, then luffa won’t change color.
Chinese chive is very popular vegetable in China. So far, I haven’t see it in American Supermarket.
Compare to regular vegetables, Chinese chive has a strong taste/smell, similar to onion and garlic, but different and lighter. It normally is used in fillings, sometimes in stir fry dishes, but not very often. One of the popular dish is stir fry with eggs.
Chinese chive is a perennial plant, when you harvest, all you need to do is cutting the part about ground, it will keep growing. You can harvest as many time as you like.