Common Name: Garlic Chives
|Scientific Name: Allium tuberosum|
|Plant Type: Herb|
Soil type: sandy
Height : to 9’’
Garlic chive, Oriental garlic, or Chinese chive is a member of the onion family. It is a perennial and can grow in clumps, but also sprouts from seed. The flowers are white and relatively small (the flowers are edible). It can take over an entire garden, so it is recommended to put in a pot or you can move them when they start to grow too large. In warmer areas, garlic chives may remain green all year round.
The Garlic chives have a have a taste between a garlic & onion. You can use fresh for flavoring salad & soups. Use garlic chives as you would regular chives. The leaves are used chopped in sauces, soups, salads and as a garnish.
The chives are also used as an antibacterial.
- You can air dry the chives. Try hanging it inside a paper bag to dry. First, tear or punch holes on the sides of a bag, bundle the herbs and place inside the bag with stems sticking out. Close the bag with string or rubber band. Place where air currents will circulate through the bag. When the leaves are crisp and crumble easily, they are ready to be stored in an airtight container.
- To freeze, just wash, drain and pat dry with paper towels. Wrap a few sprigs or leaves in freezer wrap and place in a freezer bag and seal. These herbs can be chopped and used in cooked dishes.