Chives Chinese Garlic HEIRLOOM Seeds

Chives Chinese Garlic HEIRLOOM Seeds

Allium tuberosum

Item #5030

Perennial. A very tasty and versatile herb used widely in Asian cooking. When young, leaves and flower buds have a delicate aroma, and a garlic flavor with hints of honey and onion. Add to stir fries, scrambled eggs, soups and noodles; sprinkle on meats and fish. Plant comes back every year, is very attractive, good for containers and grows well indoors in a sunny window for fresh herb all winter long.

This packet plants 20 clumps.



Perennial

Full Sun

18” tall

Days to Emerge:
10-15 days

Seed Depth:
1/4”

Seed Spacing:
A group of
10 seeds
every 8”

Row Spacing:
A group every 8" or as
desired

Thinning:
When 2” tall,
thin groups to 1
every 12”


When to sow outside: 4 to 6 weeks before average last frost or as soon as soil can be worked, or as late as 2 months before first fall frost.

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

Special sowing instructions: Seed requires darkness to germinate; sow at a depth of 1/4". Use fresh seeds; they degrade quickly.

Harvesting: FOLIAGE: When outer spears of chives are at least 6" long, cut back to 2" above ground level. Once or twice a season, shear plants to 2" above ground; this will keep the new, tender foliage available.
FLOWERS: Harvest for dried flowers & consumption when in full bloom. See vinegar recipe for information on harvesting blooms for vinegar.
FLOWER BUDS : Harvest when stems are 12" tall before bud has opened.
NOTE: Some gardeners recommend not harvesting garlic chives the first year to allow plant to strengthen.

Artist: Jackie McFarland



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