Herb – Chives – Garlic

Description

50 Seeds per pack

Chives – Garlic – Garlic Chives (A.K.A. Chinese Chives, Oriental Garlic)

Days to Maturity: 80–90 Days

 Sun Requirements: Full sun; tolerates partial shade.

Botanical Name: (Allium tuberosum)

Garlic chives have been grown for centuries, particularly in China, where they remain a key ingredient in many traditional dishes. Unlike common chives, which have a mild onion flavor, garlic chives offer a delicate garlicky taste. This hardy perennial thrives in full sun but can tolerate partial shade, performs well in a variety of climates, and returns each year with increased vigor. At full maturity, plants reach 12–18″ in height and spread 12–24″ wide, forming tidy clumps of long, flat leaves and upright flower stalks.

Their deep green, flat leaves, typically 10–15″ long and about ¼–½″ wide, set them apart from the tube-shaped, hollow leaves of onion chives. By late summer, sturdy 18–24″ flower stalks bear clusters of tiny white, star-shaped florets about ½″ across, forming umbels 2–3″ wide. Each stalk is straight and upright, adding structure and visual charm to herb beds and borders.., adding ornamental appeal to the garden. Tolerant of both heat and light drought, they reliably bloom late into the season. Their starry white flowers attract pollinators, while the plant’s strong scent helps repel common garden pests, making it a valuable companion in mixed plantings.

Garlic chives are prized for their versatility in the kitchen. Their tender leaves can be chopped and used as a garnish, blended into butter, or added to soups, eggs, and seafood. They also hold up well to cooking, developing a texture similar to leeks when heated. Common in Asian cuisine, they are stir-fried, mixed into dumplings, or fried whole in batter. The delicate white flowers are also edible and can be sprinkled into salads or used as a garnish.

For the best flavor, they should be used fresh, as prolonged cooking diminishes their taste. They can be frozen or dried for extended use, with freezing offering the best preservation of flavor.

Rich in vitamins A and C, fiber, carotene, riboflavin, thiamine, iron, calcium, and potassium, garlic chives provide both culinary and health benefits. Like other members of the allium family, they contain sulfur-rich compounds that aid digestion and support circulation. Traditional medicinal uses include boosting immunity, promoting good digestion, and treating intestinal parasites. Garlic chives have also been used externally to soothe bug bites and minor cuts.

Packed with vitamins A and C, along with iron, calcium, and potassium, make it a healthy addition to the table.

Planting Instructions for Garlic Chive Seeds

When to Plant:
Sow garlic chive seeds indoors 6–8 weeks before last frost. For direct sowing outdoors, plant from April through August once the soil has warmed to at least 60°F (15°C). They can also be grown indoors year-round in a sunny window.

How to Plant: Sow seeds ¼″ deep (1 cm), placing 4 to 6 seeds every 6″ (15 cm) in garden beds or containers filled with humus-rich seedling compost. Lightly cover with compost and water gently. Maintain even soil moisture throughout germination, which typically takes 14–28 days at 65–68°F (18–20°C). Thin seedlings to 6″ (15 cm) apart once a few inches tall.

Growing Conditions:
Garlic chives prefer a full sun to sunny location but will tolerate some partial shade. Plant in soil that is rich in humus and nutrients, and keep the soil consistently moist—never let it dry out or become waterlogged.

Watering and Fertilizing:
Keep the soil evenly moist at all times. Do not allow the planting area to dry out. Avoid overwatering—garlic chives are sensitive to waterlogging. A naturally rich soil often eliminates the need for fertilizer, but compost can be worked in prior to planting for long-term nourishment.

Harvesting:
Garlic chives may be harvested once plants are well established, with harvests possible throughout the growing season, usually from late spring through early fall. Use scissors or a knife to cut stalks two fingers’ width above the soil. The edible white flowers can also be harvested when in bloom.

Storage:
Garlic chives are best used fresh. For short-term storage, place stalks in a glass of water or wrap in a damp towel and store in the refrigerator. For longer preservation, freeze chopped leaves or use in vinegar, oil, or pesto. Drying is not recommended, as it reduces flavor.

Special Notes:
Avoid planting garlic chives near peas, beans, or cabbages. Good companions include tomatoes, carrots, cucumbers, and strawberries. To propagate, divide mature plants (3+ years old) in spring or fall and replant immediately in moist soil.

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