Chives - Garlic
SKU:
CA$3.25
CA$3.25 - CA$8.05
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:
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.
- Start indoors February to May, and transplant or direct sow once the soil has warmed in late spring. Sow 6 mm-12 cm (¼-½") deep and keep moist until germination. If starting indoors, use bottom heat and plant 10-15 seeds per cell in a 72 cell plug tray. Transplant either into containers or into the garden once the soil has warmed up. Space clumps 15-30 cm (6-12") apart. Clumps of chives spread to about 30 cm (12") across. They should be divided at that point and replanted to stand 30 cm (12") apart or broken up for container planting.
- Soil Conditions: Well worked loose soil. When growing Garlic Chives, it’s best to plant them in full sun, but plants also grow in partial shade, especially in the South and Southwest. Set out plants in early spring in soil amended with plenty of compost. Space them 20-30 cm (8-12”) apart. (Plants are tough enough to withstand poor soil, but just won’t grow fast.) They need little care other than watering until well-rooted.
- Planting Depth: Sow 6 mm-12 mm (¼-½") deep and keep moist until germination. If starting indoors, use bottom heat and plant 10-15 seeds per cell in a 72 cell plug tray. Transplant either into containers or into the garden once the soil has warmed up. Space clumps 15-30 cm (6-12") apart. Germination: 7-14 days. Temperature: 21-26°C (70-80°F).
- Height at Maturity: Height: 40 cm (16”). Spread: 30 cm (12”).
- Days to Maturity: 80-110 days. Pick when plant is able to support harvesting.
- Sun/Shade: Full Sun to Partial Sun
- Spacing after Thinning: 15-30 cm (6-12") apart.
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.
