Allium tuberosum Open-pollinated. Also called Chinese chives or Chinese leeks. Known as jiu cai in China. Grows like chives, 1' tall, but has flat strap-like leaves that taste like garlic and can be used as a garlic substitute in salads and sautéed vegetables. White flowers are edible, long-lasting in bouquets and good in dried arrangements. Sow thinly in spring, harvest sparingly till plants are established; after that they are vigorous and self-sowing. Seed is very short-lived. Perennial, but protect in cold areas. Easier than chives to bring indoors for winter. Zone 4. ~210 seeds/g. ②
4577 Garlic Chives
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See Herb Chart in the sidebar for uses and cultural information.
About medicinal herbs: Archeological evidence dates the medicinal use of herbs back 60,000 years to the Neanderthals. 85% of the world’s population employ herbs as medicines, and 40% of pharmaceuticals in the U.S. contain plant-derived materials. Fewer than 10% of higher plant species have been investigated for their medicinal components. Interest in traditional herbal remedies continues to grow.
Statements about medicinal use of plants have not been evaluated by the FDA, and should not be used for the diagnosis, treatment, cure or prevention of any ailment. Before using or ingesting any medicinal plant, consult a healthcare practitioner familiar with botanical medicine.
Using herbs: Drying herbs at home is not difficult. Whole leaves retain their flavor at least a year. To substitute fresh herbs for dried in cooking, use triple the dried quantity called for in a recipe.
Culture: Some herbs are customarily grown from divisions because they cannot come true from seed, such as scented thymes and flavored mints. Some require fall sowing of fresh seed, such as sweet cicely and angelica, and these become available in August or September.
For the latest results of our germination tests, please see the germination page.