Garlic chives (Allium tuberosum), also called Chinese chives, are clump-forming perennials. Unlike common chives, their leaves are flat rather than hollow, and their flavour is gently garlicky.
- Grow them in sun or light shade in well-drained soil. Water young plants regularly; established clumps tolerate brief dry spells but produce better leaves with steady moisture.
- Sow according to the packet, or start with a nursery plant. A seedling may take more than one season to make a harvest-sized clump.
- Cut leaves several centimetres above the soil so the plant can regrow. Harvest before the oldest leaves become coarse.
- White flower clusters appear later in the season and attract pollinators. Remove spent heads if you do not want seedlings around the clump.
- Divide an overcrowded clump in spring every few years.
Use only a plant that a knowledgeable adult has identified as garlic chives. Wash leaves under cool running water just before cooking or eating them. Freezing usually preserves their fresh flavour better than drying.