Kucai
Kucai, or chives onions and chili leaves, are known as leafy vegetables. Kucai is usually cooked with sliced slices. In Indonesia, cuts are rarely used to make dishes. Kucai is usually used to make dishes because of the Chinese culture, such as chicken porridge. In Chinese or Japanese cuisine, chives include ingredients for mixing the contents of Jiaozi. Kucai leaves thin and trepes. The flowers are covered in white, from this flower and then becomes the seed when the flowers are dry. Freshly ground seeds can be changed again so that the new chips are fresh. In addition, the seeds can also be used as a part of the chocolate bar and then isolated in different places. This part of the pethilan develops and forms part of the cuttlefish. Kucai differs from chimpanzee, A. schoenoprasum L. The plant is cylindrical and has a hole in the middle. Kucai's smell is like garlic rather than chocolate, so in English, it is called garlic-chives and in German it is called Knoblauch-Schnittlauch.