Chinese Chives, also known as Garlic Chives, are a versatile perennial herb grown for their flat, green leaves with a mild garlic-onion flavor. Highly popular in Asian cuisine, they are used in stir-fries, dumpling fillings, soups, and sauces. The plants also produce beautiful white star-shaped blossoms that are edible and attract pollinators. Hardy and low-maintenance, this herb comes back year after year, making it an excellent addition to both garden beds and containers. Seeds are heirloom, Non-GMO, and open-pollinated, perfect for gardeners who enjoy fresh herbs in cooking.
How to Plant
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When: Sow indoors 6–8 weeks before last frost or direct sow outdoors after frost danger has passed.
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Soil & Sun: Fertile, well-drained soil; full sun to partial shade.
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Depth: ¼ inch.
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Spacing: Sow seeds 2–3 inches apart; thin to 6–8 inches. Rows 12 inches apart.
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Water: Keep soil moist during germination; once established, plants tolerate light drought.
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Days to maturity: 70–80 days for leaves.
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Harvest: Cut leaves when 8–12 inches tall. Flowers can also be harvested for garnish or flavoring.
Cooking Tips
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Stir-Fry: Chop fresh leaves for a mild garlic kick.
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Dumplings: Essential filling ingredient in many Asian dumplings.
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Soups & Sauces: Adds subtle garlic flavor without overpowering.
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Garnish: Use flowers or finely chopped leaves to finish dishes.