Allium tuberosum
herbGarlic chives, also called Chinese chives, are a hardy clumping perennial with flat, grassy leaves that taste of mild garlic and a flush of edible, fragrant white flowers in late summer. They are tougher and slower to spread than common chives and are a staple in Asian cooking.
Sun
full sun
Water
Every 5 days
Harvest
~80 days
Difficulty
easy
Lifecycle
perennial
Comes back every year
Spacing
6-12 in. apart
Planting Depth
Seed 1/4 in. deep
Soil pH
6.0-7.0
Soil Type
Fertile, well-draining
Hardiness Zones
Zones 3 – 9
When to Fertilize
Light feed in spring
Fertilizer
Balanced or compost; low needs
Start seed indoors or sow in spring, or simply divide an existing clump, setting plants in fertile, well-drained soil in full sun to part shade. Garlic chives are very low-maintenance; cut them back to refresh growth and harvest only a third of a clump at a time. Deadhead the flowers if you want to prevent prolific self-seeding.
Start seeds indoors
Feb 18
Transplant outdoors
Apr 15
Projected first harvest
Jul 4
Good neighbors that attract beneficial insects or deter pests
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
Snip leaves at the base once clumps are established, taking no more than a third at a time so they regrow. Cut the flower stems young to use as a delicacy, or leave a few for pollinators and deadhead the rest before they seed.
Garlic chives supply vitamins A and C and organosulfur compounds, and the late white flowers are an important nectar source for bees when little else blooms.
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.