Chinese chives

Allium tuberosum

Easy-to-grow, perennial herb with a very nice aroma, a more unusual and delicate variety of chives. The growth habit is the same but the taste is a little spicier with a distinct garlic aroma. The leaves are used fresh in salads, sauces and many dishes. They can also be frozen for winter use.

Sowing in autumn can give earlier germination in spring. Thrives best in humus-rich, calcareous soil, preferably clay soil, but undemanding. Cover the plant for safe overwintering, especially when sowing in autumn.

Chinese chives taste like sweet, mild garlic, and are also called garlic chives, oriental garlic, chinese leek and gow choy. Unlike common chives they have flat leaves and white blossoms.

Don't let the plant flower abundantly as it takes energy from other growth, but with that said - allowing some flowers for harvest (buds and flowers from onions, garlic and chives are called scapes) make a beautiful and tasty garnish! Thrives on loamy calcareous soil, preferably clay soil, but unpretentious.

Pre-cultivation: March-mid-May in moistened soil, keep moist until germination. Sow in clusters 5-10 seeds per cell.

Direct sowing: April-August / October for earlier germination in the Spring. Water before sowing and keep moist until germination. Sow in clusters of 5-10 seeds.

Sow depth, cm: 1

Spacing: 5 cm between clusters of 5-10 plants / 2 clusters of 5-10 plants per GreenStalk pocket

Location: Sun, partial shade

Perennial, can also be grown as an Annual

Number of seeds: approx. 260