Chives Chinese Garlic Heirloom Seed
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 fi sh. 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: |
|
Seed Depth: |
Seed Spacing: |
Row Spacing: |
Thinning: |
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
Customer Photos:
Send your photo to us
$1.89
Item #5030
1.00 grams
