Organic Chinese Chives - Allium tuberosum

Chinese Chives, also known as Chinese Onion or Garlic Chives, have the particularity of developing flat leaves with a mild garlic flavour. They can be enjoyed raw, finely chopped in salads or cooked in omelettes and soups. The white star-shaped flowers can also be consumed. Plant in spring or autumn - Harvest from late May to September.

Chinese Chives are a tasty perennial aromatic plant. It belongs to the same family as garlic, onion, and shallot. It has long flat leaves with a garlic taste. With its small white star-shaped flowers, appearing in late summer, it can be grown in vegetable gardens or as a border plant, sometimes in pots. It is a perennial plant that will be cultivated for two or three years because after that, it tends to exhaust itself and become less productive. Note: Chinese Chives disappear in winter and reappear in spring.

Its mild flavour, which resembles garlic, suits many dishes, especially in Asian cuisine. It is also used in Western cuisine to flavour salads, soups, etc. The white flowers are used to decorate dishes and bring a hint of garlic flavour.

Harvest: The harvest of the leaves extends over a long period, from late spring to autumn. It is simply done with scissors, by cutting the leaves at the base of the clump. Regular harvests stimulate foliage renewal. The flowers are harvested in August-September.

Storage: The leaves can be stored for a few days in the refrigerator or for a few months by drying or freezing. However, it is preferable to consume them freshly picked to fully enjoy their aroma.

Gardener's Tip: To reduce watering, we recommend mulching the soil with thin successive layers of lawn clippings, if possible mixed with dead leaves. This protection, which keeps the soil moist, also reduces weed growth.