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Chives - Garlic
SKU:
CV02600A
CA$3.90
CA$3.90
Unavailable
per item
Approximately 250-350 seeds per gram.
Lot# CV02600
Allium tuberosum
This perennial member of the onion family is simple and easy to grow, returning year after year, and attracting bees and butterflies to its pretty pink blooms. Garlic chives, native to China, are the smallest species of the onion family. They are referred to only in plural, because they grow in clumps. Garlic Chives are an essential addition to the herb garden. Garlic Onion chives are perfect for baked potatoes, soups, fish, salads and many more savory dishes. Wispy tubular stems make way to the beautiful purple flowers that are common of the allium family. Both the greens and the flowers are edible, though the greens are most commonly used. Chives are ideal for edging paths and borders and also make an excellent companion plant, deterring pests such as carrot root fly. Height: 40 cm (16”). Spread: 30 cm (12”).
Lot# CV02600
Allium tuberosum
This perennial member of the onion family is simple and easy to grow, returning year after year, and attracting bees and butterflies to its pretty pink blooms. Garlic chives, native to China, are the smallest species of the onion family. They are referred to only in plural, because they grow in clumps. Garlic Chives are an essential addition to the herb garden. Garlic Onion chives are perfect for baked potatoes, soups, fish, salads and many more savory dishes. Wispy tubular stems make way to the beautiful purple flowers that are common of the allium family. Both the greens and the flowers are edible, though the greens are most commonly used. Chives are ideal for edging paths and borders and also make an excellent companion plant, deterring pests such as carrot root fly. Height: 40 cm (16”). Spread: 30 cm (12”).
Planting Instructions:
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Additional Information
Open pollinated-untreated Seeds. You can begin harvesting leaves as soon as they are big enough to clip and use. Cut Garlic chive leaves from the outside of the plant, roughly 12 -18 mm (½-¾ inches) above the soil level. It is a good idea to leave plenty of leaves to restore energy to the plant. Although fresh is best, you can store extra for winter use by chopping and freezing the leaves, or you can also preserve them in herb butters, oils, and vinegar, where they blend well with parsley and tarragon. |