Garlic Chive - Easy Perennial Food Crop
Regular price $3.50
Garlic chive (Allium tuberosum) is an underrated food crop and herb that I couldn't live without. In my Toronto garden, this tough-as-nails reliable is one of the earliest edibles to emerge after a long, cold winter. Mild, tender, first of the season leaves are a welcome addition to early salads and steamed sautéed leafy greens mixes that continue straight through to late fall. As the leaves mature in size and flavour, I add them to stocks, soups, and Asian stir fries, or minced in dipping sauces and my favourite Vietnamese summer rolls. Excess bulbs can be dug up and pickled or used as a strongly-flavoured substitute for onion. Harvest healthy leaves before the end of the growing season and freeze for winter use.
The pretty white flowers, which bloom in late summer/early fall are also edible and taste mildly of garlic with just a hint of sweet nectar. Bees and wasps are especially drawn to them, making this an excellent companion plant that will attract pollinators and beneficial insects to your garden even if the flavour is not your thing.
Special Notes: Prefers full sun and well-draining soil, but I have found it to be adaptable to shadier, moister locations. Loved by pollinators. Ornamental. All parts edible. Flat leaves and white flowers. Blooms late season. Hardy zones 3-10
Approximately 100+ seeds per packet. Grown and harvested in the 2018 gardening season.
Seed Starting and Growing: This is an easy plant to start from seed. Direct sow seed outdoors after last frost. To start indoors, sow into pots about 8-10 weeks before the last frost in your area. Here in Toronto, I prefer to start as early as February so they have lots of growth before planting out around the time of the last frost (May). Be sure to harden off seedlings before planting them outside. Detailed instruction on how to grow onion family plants (Alliums) from seed and the hardening off process can be found at YouGrowGirl.com.
About You Grow Girl Seeds:
All of the seeds that I sell were lovingly homegrown and harvested by me, small scale, in my urban garden using organic methods only -- no chemicals or pesticides whatsoever. Tomato varieties are isolated to stay true using the flower bagging method and I test for germination quality. I take special care in choosing varieties that I find unusual, interesting and fabulous, and/or especially suitable for growing in small space gardens.