(Allium tuberosum)
Garlic chives, also called Chinese chives, have slim flat grass-like leaves that taste like a perfect combination of sweet garlic and chives. Just snip them over salads, fresh vegetables, or any savory dish to add a subtle and delicious garlic accent without any of the fuss. The green strappy leaves form neat mounding plants with pretty white edible blossoms. This permanent perennial herb is a joy to have ready at hand a gardening cook’s secret!

 

PERENNIAL

Spring/summer/fall harvest
Frost hardy

TO START EARLY INDOORS

In early spring, sow seed thinly in a container of seed starting mix and cover 1/4 inch deep. Keep evenly moist as seedlings slowly emerge and provide a good light source until ready to plant outdoors. Transplant when seedlings are about 2 to 3 inches tall after gradually acclimating plants to outdoor conditions.

THIN OR TRANSPLANT

Space clusters of 7 to 10 seedlings 8 to 10 inches apart.

GROWING NOTES

Garlic chives grow slowly at first, but soon mature into sturdy bright green mounds crowned with pretty white edible blossoms in late spring and summer. After bloom finishes, shear entire plant back to 4 inches to encourage regrowth of tender new leaves. These hardy, self-sufficient plants are attractive additions to the flower or herb garden.