Garlic Chives

Garlic chives (Allium tuberosum) are a bulbous perennial herb with green leaves that smell and taste like garlic. They are also called Chinese chives and Chinese leek. Clumps of leaves usually reach about 10 to 20 inches (25 to 51 cm) tall. Flower stalks rise above the leaves with small white or cream umbels that attract butterflies, bees and other pollinators. Sources differ on timing: one places the flowers in late summer and early fall, while another says early summer. The plants are hardy in zones 3 to 9.

Garlic chives can be grown from seed or from divisions. For direct sowing, wait until spring, when the soil warms up, and sow about ¼ inch (0.6 cm) deep. Seed can also be sown as soon as it is ripe, or in spring in a cold frame. When seeds are kept at 65 to 70 °F (18 to 21 °C), they usually come up in 7 to 14 days. To start indoors, sow several seeds per plug 6 to 8 weeks before the last frost. Thin the seedlings so each plant stands 2 to 8 inches (5 to 20 cm) apart. Plant in full sun in well-drained soil; the plants grow best in full sun but can also grow in part shade. Seedlings are fairly easy to pull while young, although there can be many of them.

Once established, the plants tolerate heat, cold and drought well. Cut the leaves back to encourage new growth. Divide clumps about every 3 years to keep them vigorous; another guide says every 3 to 4 years. Cut off the flower stalks once they finish blooming, because the plant self-seeds very readily; deadheading prevents unwanted self-seeding. Potted plants can be brought indoors over winter for a supply of leaves.

Garlic chives resist deer, rabbits and many insect pests. Bulb rot can occur in soils that stay too wet, and bulb mites can occur. Slugs, snails, allium leaf mining fly and onion fly can attack the plants, though they are usually trouble free in the border. They may be susceptible to onion white rot and downy mildews. Because the plant can spread aggressively by seed, it should be planted with care.

Leaves can be picked once the plants are established, and before flowering begins. Plants can be cut 3 to 4 times a year at ground level. Leaves can be harvested any time they are green. The flowers are also edible and can be used as a garnish or added to salads.

Leaves can be used fresh or dried. To dry them, spread the cut pieces in a single layer on a screen in a well-ventilated spot out of direct sunlight, and stir them now and then.

Garlic chives are grown as a food plant, and their leaves, bulbs and flowers are edible. One entry for this plant lists low-level toxicity from ingesting its parts (flowers, fruits, leaves, roots, seeds and stems), with possible nausea, vomiting and diarrhea. It notes that effects can depend on age, amount and whether the plant is eaten raw or cooked. Consult a medical professional with questions about this.