Chives Chinese Garlic HEIRLOOM Seeds

Chives Chinese Garlic HEIRLOOM Seeds

Allium tuberosum

Item #5030

Perennial. A very tasty and versatile herb used widely in Asian cooking. When young, leaves and flower buds have a delicate aroma, and a garlic flavor with hints of honey and onion. Add to stir fries, scrambled eggs, soups and noodles; sprinkle on meats and fish. Plant comes back every year, is very attractive, drought tolerant, good for containers, edible flowers are loved by bees, and grows well indoors in a sunny window for fresh herb all winter long. Perennial in USDA zones 3-9. Deer Resistant

This packet sows up to 15 ft.

Seedling Image


Full Sun

18" tall

Days to Emerge:
10-15 days

Seed Depth:

Seed Spacing:
A group of
6 seeds
every 8"

Row Spacing:
A group every 8"
or as desired

Not required

When to sow outside: RECOMMENDED. 4 to 6 weeks before average last frost or as soon as soil can be worked, or as late as 2 months before first fall frost and when soil temperature is at least 45°F, ideally 60°-70°F.

When to start inside: 6 to 8 weeks before average last frost.

Special sowing instructions: Seed requires darkness to germinate; sow at recommended depth of 1/4".

Harvesting: FOLIAGE: When outer spears of chives are at least 6" long, cut back to 2" above ground level. Once or twice a season, shear plants to 2" above ground; this will keep the new, tender foliage available.
FLOWERS: Harvest for dried flowers & consumption when in full bloom. See vinegar recipe for information on harvesting blooms for vinegar.
FLOWER BUDS : Harvest when stems are 12" tall before bud has opened.
NOTE: Some gardeners recommend not harvesting garlic chives the first year to allow plant to strengthen.

Artist: Jackie McFarland

Customer Photos:
Send your photo to us

Learn & Grow

View all Articles

9 Plants to Repel Mosquitos

Spending time outside is the best part about summer, but battling the mosquitos... not so much fun. Here are nine plants to grow that are not only…