Garlic Chive (Allium tuberosum)

A hardy perennial allium with flat, grassy leaves, red-tinged stems, and a bold garlic aroma. This dependable cut-and-come-again herb is a staple for dumplings, stir-fries, eggs, and savory pancakes. In midsummer it sends up clusters of starry white flowers that pollinators love. Grow in full sun to part shade. Start indoors in early spring or direct sow after last frost, keeping soil moist; germination can be slow. Thin to 15–20 cm (6–8″). Feed after a cutting—plants respond well to rich fertility with thicker stems and broader leaves. Harvest when leaves reach 20–25 cm (8–10″), cutting 2–3 cm (1″) above the base for quick regrowth. Overwinters well; divide clumps every few years. Chigarden 2026