Garlic Chives seed Allium tuberosum

LATIN NAME: Allium tuberosum

COMMON NAME: Garlic Chives

The garlic chives star the borders with the small, white pompons, the flat, grassy leaves below them, and the whole clump carries the fine, neat look of the herb bed. The hardy, perennial herb carries the flat, linear, dark-green, garlic-scented leaves in the dense clumps, and the small, white, star-like flowers in the loose, globular umbels, on the upright, solid stalks, through the late summer, one of the neat, bright sights of the herb bed, drawing the bees, to be followed by the small, black, glossy seeds. The glossy seeds have a very long record as the fine, cut herbs of the old gardens, and the plant is a historic presence of the herb bed. It is a plant of the open, sunny, deep, rich, moist, well-drained ground.

Scientific Research & Plant Biotechnology

The garlic chives are a historic subject of the plant science, and the globular umbels keep showing up in the work on the perennial herbs. The way the small, white, star-like flowers form in the loose, globular umbels has been studied closely, and it keeps appearing in the studies of the perennial herbs, the flat leaves and the members of the onion family. The glossy seeds and the tidy habit have also made it a fine study herb, and the garlic chives are a regular subject of the work on the globular umbels of the temperate world.

Ecological & Economic Value & Wide Applications

The garlic chives are a neat, useful plant of the herb bed and the study collection. The flat, linear, dark-green, garlic-scented leaves in the dense clumps carry the neat look of the herb bed, one of the neat, bright sights of the herb bed, drawing the bees, and the glossy seeds have a very long record as the fine, cut herbs of the old gardens, the mild, garlic-flavoured tops coming to the dumplings, the stir-fries and the steady practice of the old kitchens, while the small, white, star-like flowers in the loose, globular umbels, on the upright, solid stalks, open through the late summer, to be followed by the small, black, glossy seeds. It is one of the fine choices for the herb bed, the edging row and the study collection, and it has been written about in the horticultural and the culinary papers for the glossy seeds and the very long history. It is a neat, useful plant of the open, sunny, deep, rich, moist, well-drained garden.

The garlic chive seeds germinate easily in a rich, loamy mix kept moist. The young clumps are tidy and quick, and they appreciate the deep, rich ground of the herb bed.

To grow the garlic chives from seed, sow the small, black seeds over the surface of the deep flat of loamy, rich soil, water gently, then keep the flat in a bright, open spot. The seedlings appear within a couple of weeks, and they grow on steadily. With the sun and the deep, rich, moist ground, the white stars will open over the late summer.

Uses: Culinary/Medicinal

Flat leaved variety from Japan. Irresistable combination of garlic and chives. Has become popular wherever regular chives are used. Showy white flowers.

A great culinary herb, Garlic chives can be used to season cream cheese and butter, and in salads and soups, sauces, meat and poultry, and seafood. Garnish salads, soups (think vichyssoise!), and entrees with a sprinkling of freshly snipped chives.