Garlic Chives

Also known as Chinese leeks, garlic chives impart oniony flavour with a distinctly garlicky overtone. Young leaves are most tender and work well in egg dishes, soups, marinades and Asian cooking (dumplings, pot stickers, and dipping sauces, for example). White, edible flowers appear in summer, and attract pollinators and other beneficial insects. Gather stems for bouquets or deadhead to keep plants from self-sowing. (That kind of growth tends to be aggressive in colder regions.) Give garlic chives full sun for best flowering and upright growth. The strappy-leafed clumps make an attractive edging in herb or vegetable gardens. Tolerates frost.

  • Type Perennial in zones 3 to 10
  • Planting time Spring, fall
  • Features Flat, grass-like leaves with mild, part onion-part garlic flavour
  • Light Full sun
  • Soil Fertile, moist but well-drained
  • Spacing 12 to 15 inches
  • Plant size 18 to 24 inches tall, up to 12 inches wide
  • Garden use Containers, herb and flower gardens
  • Culinary use Use leaves fresh, dried, or frozen in water or oil

Some Bonnie Plants varieties may not be available in your local area, due to different variables in certain regions. Also, if any variety is a limited, regional variety it will be noted on the pertinent variety page.

Categories: , SKU: 715339012135
At a glance
Nutrition Information

Light requirements Full sun. Plants can also grow in part shade in the South and Southwest.

Planting Space 8 to 12 inches apart.

Soil requirements Plants grow fastest in rich, well-drained soil, but also tolerate a range of soil types.

Water requirements Keep soil moist after planting until plants are well-rooted. Once established, plants in beds survive on rainfall.

Frost-fighting plan Onion chives are perennial in zones 3 to 10. Plants can survive light frost (29-32º F). Protect newly planted seedlings from late spring frosts or prolong the growing season by covering plants with a frost blanket.

Common issues Give chives a midsummer trim if plants are floppy and scraggly from lack of harvest. Keep an eye out for aphids.

Harvesting Pick leaves at any point in the growing season. Flowers are edible, too; break them apart into individual blooms before adding to dishes for less intense flavor. Cut from the outside of the clump, about ½ inch above the soil level.

Storage Store in water at room temperature to enjoy fresh clippings for a few days. Otherwise, wrap unwashed stems loosely in a paper towel and stash in a very loosely closed plastic bag in a warmer spot in your refrigerator, like a compartment in the door. For longer storage, dry or freeze leaves.

For more information, visit the Onion Chives page in our How to Grow section.

Nutrition Facts

1 tablespoon, fresh:
  • Calories: 1
  • Carbohydrates: 0g
  • Dietary fiber: 0g
  • Sugars: 0g
  • Protein: 0g
  • Vitamin A: 3% DV
  • Vitamin C: 3%
  • Vitamin K: 8%
  • Vitamin B6: 0%
  • Folate: 1%
  • Potassium: 0%
  • Manganese: 1%

Nutritional Information

Chives, relatives of the onion and the leek, are well recognized by their long and slender green, hollow stems. The chive has a milder flavor than onions, and its delicate lavender-colored flower is also edible. Chives are a good source of Vitamin A, which helps the body metabolize proteins and sugar, and they contain a fair amount of calcium. A high presence of Vitamin K means that eating chives diminishes the risk of blood clots, reduces blood pressure and blood cholesterol levels, and aids in bone strength. When cooking with chives, add them toward the end to retain their flavor.

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