Chinese Chives plants - Allium tuberosum

Chinese Chives, also known as Garlic Chives, is an aromatic vegetable plant that is similar to Chives. It develops flat leaves that have 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 your young plants after the last frost and harvest the foliage from June to September.

Chinese Chives, in Latin Allium tuberosum, is a flavourful perennial aromatic plant. It belongs to the same family as garlic, onion, and shallot. It is a larger version of chives with a clumping habit, reaching a height of up to 70 cm (28in), and hollow, cylindrical leaves. It is a bulbous perennial plant that will be cultivated for two or three years because beyond that, it tends to become less productive.

Its mild flavour, which resembles garlic, complements many dishes, especially in Asian cuisine. It is also used in Western cuisine to flavor salads, soups, etc.

Harvest: Harvesting chives extends over a long period, from late spring to autumn, and is simply done using scissors to cut the stems at the base of the clump. Regular harvesting stimulates the renewal of the foliage.

Storage: Chives can be stored in the refrigerator for a few days or preserved 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 limit watering, we recommend, from late May, mulching the soil with thin successive layers of grass clippings, preferably mixed with dead leaves. This protective layer helps keep the soil moist and also reduces weed growth. The mulch should ideally be renewed every year.