GARLIC CHIVES HAS AN EASY CARE ATTITUDE AND A PROLIFIC HABIT, PLANTS ARE ATTRACTIVE RIGHT THROUGH THE GROWING SEASON AND THE FLOWERS SMELL LIKE ROSES!

IF YOU COLLECT SEEDS YOU WILL NEVER NEED TO BUY THEM AGAIN!

Garlic chives are elegant herbs adorned with delicate white flowers, combining the look of traditional chives with a robust garlic flavour, making them a favoured seasoning in various cuisines.

Freshly chopped, garlic chives are a staple in Chinese cooking, especially in stir-fries, and are also widely used in Japanese cuisine.

The Chinese have been cultivating and cooking with garlic chives for over 3,000 years, with their use tracing back to the Chou dynasty (1027 BC to 256 BC).

However, the appeal of garlic chives goes beyond China. In Japan, they are known as “nira” and are commonly used in meat and seafood dishes.

Their strong garlic flavour enhances slow-cooked meals, particularly those simmered in sauces, such as stews or soups, and they make an excellent addition to stuffings.

Garlic chives are also ideal for adding flavour to stir-fries, complementing eggs and seafood exceptionally well—you’ll often find them paired with scrambled eggs or prawns.

Grow Notes
Plant in full sun, well-draining soils.

Natsuyo is a cold tolerant and heat tolerant variety that is a good bunching onion for all year round production.

Resistant to disease especially downy mildew.

Sow
Sow direct or raise seedlings all year round. Plant seeds 8mm deep and 15cm apart.

Keep soil moist but never wet.

Germination
14-21 days at 15-25°C

Maturity
60-90 days, hardy Perennial.