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Chives (Allium tuberosum)

Color Name: Chives Garlic

A more beautiful lily there has never been. For lovers of garlic, this certainly holds true. The subtle garlic flavor of Garlic Chives is perfect for use in uncooked dishes where raw regular garlic might be overwhelming or too spicy. 

Easily grown in average, medium, well-drained soils in full sun to part shade. Forms dense clumps which are easily divided in spring or fall. Easily grown from seed and will self-seed in the garden if spent flower heads are not promptly dead-headed. Leaves are best harvested by clipping them off at the base so as to maintain the attractiveness of the clumps.

Chives are small bulbous perennials which are commonly used as culinary herbs to impart mild onion flavor to many foods, including salads, soups, vegetables and sauces. Plants also have good ornamental value.  Flower heads can be used as a garnish for soups and salads.

The plant has a distinctive growth habit with star-shaped leaves and straight thin white-flowering stalks that are much taller than the leaves. It grows in slowly expanding perennial clumps, but also readily sprouts from seed.

Growing Tips: Harvesting Chives: When cutting bunches of chives, leave about 5cm for regrowth. Chives can withstand this level of harvesting 4 times a year so it is advisable to grow several plants to ensure a continuous supply. Also, remember that as chives are bulbs, a certain amount of greenery will be needed to rejuvenate the bulb for next years crop of chives. Pick the flowers of chives when they have fully opened and they can be used in salads or in flower displays. Preserving Chives Chives are one of the herbs that do not dry well so keeping chives fresh is the key to keeping the flavor and the color. Seal bunches of chives in a plastic bag and keep in the fridge for up to seven days. Chop chives and freeze them in ice cube trays and they can be available at any time for cooking. History of Chives Chives are one of the most ancient of all the herbs and the first record of chives dates back 4000 years to China when Marco Polo reported his culinary appreciation of chives to the West. * Chives were used in China to stop bleeding and as an antidote to poison. * There are also records of chives being used in the Middle Ages but strangely, chives were not found in European gardens until the 16th Century. * Chives now grow wild in Europe, Australia and North America where they thrive in the warm and hot regions.

Flower Color: White shades / Foliage Color: Green shades

Height: 12-20 Inches / Spread: 12-20 Inches

Hardy in Zone:6
Blooms:Summer
Foliage Season:Summer
Exposure:
Full Sun
Full Sun
Partial Shade
Partial Shade
Soil Moisture Needs:
Moderate
Moderate
Growth Rate:Medium
Characteristics:
Cut Flower or Foliage
Cut Flower or Foliage
Dried Flower
Dried Flower
Fragrant
Fragrant
Container
Container
  • Specimen Plant
  • Landscapes
Critter Resistance:
Deer
Deer
Rabbit
Rabbit