Chives – Garlic Chives

Garlic Chives Seeds.

Also known as Chinese chives, garlic chives (Allium tuberosum), can be used the way you use regular chives. They are distinguishable from chives by their flat, broader leaves and fragrant white edible flowers in midsummer, in the second year of growth. Flowers make a great addition to bouquets. The budded flower stalks known as “gow choy” can be found in Chinese grocery stores. Pull the florets apart and sprinkle on salads, dips, sauces, soups, stir-fries, and pizza & potato salad.

Flavour is a delicate garlic, midway between garlic & onion – used extensively in oriental dishes. Good choice for those who shy away from full-flavoured garlic.

Full Sun/part shade, choose fertile, loamy soil, but you don’t want to over-fertilize, which will result in your Chives having a milder flavour.

Direct seed (recommended): In spring, sow 1/4″ deep as soon as the soil warms up. Place 4-6 seeds every 6″ or 1-2 seeds per inch. Thin to 2-3 plants every 2-8″. Keep free of weeds.
Transplant: Start seeds 6-8 weeks before the last frost. Sow several seeds per plug, thinning to 3-4 seedlings per plug. Transplant seedling clusters 2-8″ apart in rows 18″ apart.Plant in rows with groups of seeds about every 4 inches, or scatter your seeds onto the surface of the soil and compress. Don’t cover, as Chives seeds require sunlight to grow. You’ll see sprouts in 10-14 days. Once they’re 2 inches tall, thin to 1 plant every 4 inches. Planting indoors, can be done at any time as long as your chives get exposure to at least 6 hours of sunlight or supplemental lighting per day.

Once Chives are about 12 inches tall, simply snip off what you need. You can cut Chives down to about half of their height without causing any harm to the plant itself. If your chive plant starts to flower, the flowers can be eaten as well!

Perennial.in Zones 3-10, 90 days to maturity, open pollinated

approx 100 seeds