Garlic Chives – 100 Seeds

Originating in western China, garlic chives (Allium tuberosum) have been used in Asian cuisine for thousands of years. It is also known as “Chinese chives”. Unlike the traditional tubular leaves and lilac flowers of regular chives,  these chives have flat, narrow blades and white flowers. Perennial growing to 50cm. Plants grow in slowly spreading clumps.

Culinary Uses

• Leaves have a mild flavor,  a cross between regular chives and garlic.
• Can be eaten raw or cooked.
• Good in salads, sauces, stir-fries and with fish, poultry and egg dishes.

Growing Garlic Chives

Indoor Sowing: Spring.

Direct Sowing: Spring and Autumn.

• Chives will grow well in full sun or in partial shade.
• They grow best in a fertile, moist but well-drained soil.
• You can direct sow chives herb seeds thinly outdoors in spring or autumn, where you want them to grow.
• Prepare the soil well with added compost and rake to a fine tilth before sowing.
• Surface sow the seeds and cover with a thin layer of soil.
• Water well and keep soil moist.
• Thin out the young plants to 23-30cm apart when large enough to handle.
• Seeds can also be sown indoors in Spring at a temperature of 18-21C.
• Surface sow the seeds and cover with a thin layer of soil and keep moist.
• When seedlings are large enough to handle, transplant into 10cm pots in bunches of 4-6 seedlings per pot.
• Plant outside when the last frosts are over, after hardening off – gradually acclimatizing them to outdoor conditions – for 10-14 days.
• Chives are very easy to look after and need minimal maintenance.
• Keep the soil moist by watering regularly during prolonged dry periods in summer.
• Feed with a general granular plant food each spring.
• Plants may need rejuvenating every 3 to 5 years. Carefully lift, divide the plant into smaller portions and replant in well-prepared soil in spring.