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Chives ‘Garlic’


Allium tuberosum

Garlic chives are not mentioned in many of the old western herbals, but have been used in Asian cuisine for centuries. Like normal Chives, the are a hardy herbaceous perennial. The only differences being they have a mild garlic and onion flavour, and small white starry like flowers. They are great in pots or in the ground, preferring full sun to part shade. They can grow up to 50cm tall, and splitting the plant every few years will help ensure the plants survival. When harvesting, cut the leaves near to the ground, as it’s better for the plant. Garlic chives are great used in salads, stirfrys, rice, and as a garnish for curries, soups, and potatoes. They will keep in the fridge for up to a week. Alternatively you can preserve them in butters, oils and vinaigrettes.

botanical name

Allium tuberosum, or Chinese chives

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