Garlic Chives
Botanical Name: Allium tuberosum

Garlic chives are a perennial; they have strappy flat leaves and grow in clumps. The attractive star shaped flowers grow in clusters on the top of tall stalks and bloom in late summer. Flowers and leaves of garlic chives may be eaten, they taste strongly of garlic and can be used to season cream cheese, butter, eggs, potatoes and other vegetables. Sprinkle into salads, soups, sauces and dressings. Goes well with most meat and fish dishes. Add the chopped leaves just before serving, as the leaves lose flavor and become stringy if overcooked. Garlic chives are a staple of Asian cooking, the fresh leaves are used, and are typically fried with vegetables and meat. Garlic chives are essential for Japanese miso soup.

Growing Conditions

Garlic chives grow in most soils, do best in well-drained, fertile soil. They prefer full sun but will tolerate part sun. Plants do best if lifted and divided every 3-4 years. When dividing cut back leaf to 2cm above the soil.