The flat, tender leaves have a flavor midway between garlic and onion. Delicious in salads, spreads and flavored vinegars. Perennial in Zones 3-10. Start early indoors or outdoors after danger of frost.
Sow in full sun and well-drained soil after danger of frost. In frost-free areas, sow from fall to early spring. Sow seeds thinly and cover with 1/4" of fine soil. Keep evenly moist. Seedlings emerge in 7-14 days.
How to Grow
Thin to stand about 3" apart when seedlings are 1-2" high. Cut the clumps to the ground after blooming to encourage the production of new leaves. Divide the clumps every 3 to 4 years to keep them vigorous. For garlic chives, pinch off spent flowers to prevent rampant self-sowing.
Harvest the leaves by clipping them back to 1" above the ground; new leaves will emerge. Add fresh leaves to salads, soups, cream cheese, butter, or sandwiches. Sprinkle the florets on salads. The leaves and flowers make a flavorful vinegar. Try adding the pink-lavender blooms to a white vinegar--they will give it a light onion flavor and a beautiful pink color. After garlic chive plants flower, the attractive seed heads can be harvested and used in herbal wreaths and arrangements. Include garlic chives in perennial borders, herb gardens, vegetable gardens, and containers.