Common name: Chive, garlic
Scientific name: Allium tuberosum
Uses: Culinary, decorative.Garlic chives have attractive flowers and can be used in containers. Culinary uses include salads, soups, soft cheese, herbal butters, herbal vinegars, & grilled meats. It also attracts butterflies.
History: Also known as Chinese Chives, this herb was first recorded between 4000 and 5000 years ago in China.
Description: Bulb plants with hollow dark green leaves that are cylindrical and very slender. Leaves are 6-10 inches high and surround the stem at the base and taper to a point at the top. Flowering stems shoot up from the bulb. Flowers are small white stars forming dense, umbel at top of stem. Petals are up to 1/2 inch long.
Plant type: Perennial
Hardiness: Hardiness zone 3.
Height: 18 inches
Width: about 1 foot
Light: Full sun
Soil: fairly rich, well-drained soil with a pH of 6.0
Pests: Generally free of pests
Cultivation: Transplant or thin to six inches. Water during
dry spells. Remove flowers for a better taste. Chives can be grown in
Companion planting: Plant with carrots, grapes, roses and tomatoes. Supposedly deters Japanese Beetles, black spot on roses, scab on apples and mildew on cucurbits. Chives will improve the growth and flavor of carrots and repel aphids from celery, lettuce, and peas.
Propagation: Divide in the spring every 3 years, or start from seed.
Flowering period: June
Flower color: white
Harvesting: Cut leaves, leaving two inches for regrowth.