$1.89   Garlic Chinese Chives  - Heirloom

 

Perennial. Hardy to USDA zone 3. The leaves, flower buds, and flowers of garlic chives have a delightful mild garlic flavor. The flavor can also be described as onion-y, honey-like, with a delicate garlic aroma. Chopped chive leaves can be a great substitute for garlic cloves when you want a mild garlicky flavor in a dish. Garlic chives are very popular in Asian dishes and can also be used with any stir-fry with meat, poultry dishes, noodles, egg dishes, and soups. Chopped leaves are decorative and flavorful when scattered on the top of vegetables, meats, fish, and chicken. The flowers can be used as a pretty garnish. Garlic chives can be grown in a container and can be grown indoors on a sunny windowsill for a fresh winter addition.

When to plant outside: In early spring, as soon as the soil can be worked, or as late as 2 months before first fall frost.

When to start inside: 6-8 weeks before last frost.

Special Germination Instructions: Seed requires darkness to germinate. Make sure seed is planted at depth of ¼” – ½”. Use fresh seeds every season – they degrade quickly.

Harvesting: FOLIAGE: Cut the outer spears of chives when they are at least 6” long and cut them back to 2” above ground. Once or twice a season, shear the plants to 2” above ground level. This will keep the new, tender foliage available. (Recipe for chive vinegar inside packet.) FLOWERS: Harvest for dried flowers & fresh consumption when in full bloom. FLOWER BUDS: Harvest when stems are 12” tall, but before the bud has opened. NOTE: Some gardners recommend not harvesting garlic chives in the first year to allow the plant to strengthen.

An Heirloom Variety