Chives Garlic

Allium tuberosum

Characteristics

Culture

Garlic Chives grows easily in average, dry to medium, well-drained soil in full sun to part shade. Spreads somewhat aggressively by self-seeding and tuberous rootstocks. Deadhead flowers before seed set to control unwanted spread. Garlic chives are graceful herbs with pretty white flowers. The combination of a chive-like appearance and strong garlic flavor makes garlic chives a popular seasoning. Chopped fresh garlic chives are found in recipes for Chinese dishes including stir-fries, and they are used in Japanese cuisine as well. With their white flowers and long green shoots, these plants bear a strong resemblance to regular chives. That’s not surprising since both are members of the onion family. They’re a great substitute for garlic when you don’t feel like smashing and peeling cloves.

Noteworthy Characteristics

Allium tuberosum, commonly called garlic chives, is a clump-forming onion family member which may be grown for both culinary and ornamental purposes. Features chive-like, gray-green leaves up to 12″ long which may be used in cooking in the same manner as chives (Allium schoenoprasum). Tiny, star-shaped, white flowers with brown striped tepals appear in loose clusters (umbels to 2″ wide) atop leafless 9-18″ stems in late summer into fall. Plants will colonize, and a small planting can expand rather quickly. All parts of the plant have an oniony smell when cut or crushed, however the flower scent is more suggestive of violets. Also commonly called Chinese chives because the plant is grown extensively in China for culinary purposes.

Problems

No serious pest or disease problems. Can become a weed.

Garden Uses

Herb gardens, vegetable gardens, cottage gardens or naturalized areas. Attractive flowers have good ornamental value and are pleasant additions to rock gardens or border fronts, however flowers must be deadheaded before setting seed or seedlings will sprout up throughout the garden.