SCIENTIFIC NAME:
Allium tuberosum

Thin, flat leaves with delicate garlic flavor.

Attractive white flowers in midsummer, in the second year of growth. Flowers make a great addition to bouquets. The budded flower stalks are sold as "gow choy" in Chinese grocery stores.

Edible Flowers: Pull the florets apart and sprinkle on salads, dips, sauces, soups, stir-fries, and pizza. Great as an addition to potato salad. Flavor is of mild garlic.

DAYS TO GERMINATION:
7-14 days at 65–70°F (18–21°C).

SOWING:
Direct seed (recommended): In spring, sow 1/4" deep as soon as the soil warms up. Place 4-6 seeds every 6" or 1-2 seeds per inch. Thin to 2-3 plants every 2-8". Keep free of weeds.
Transplant: Start seeds in flats
6-8 weeks before the last frost. Sow several seeds per plug, thinning to 3-4 seedlings per plug. Transplant seedling clusters 2-8" apart in rows 18" apart.

LIGHT PREFERENCE:
Sun/Part Shade.

SOIL REQUIREMENTS:
A fairly rich soil that is high in humus.

PLANT HEIGHT:
12-18".

PLANT SPACING:
2-8".

HARDINESS ZONES:
Zones 4-9.

HARVEST:
Individual leaves may be harvested once the plants are established. Harvest leaves before flowering begins. Leaves can be harvested 3-4 times per year, cut at ground level.

Leaves may be used fresh or dried. To dry, cut bundles into 1/4- 1/2" lengths. Spread one layer on a screen, allowing for air circulation. Place in a well-ventilated location out of direct sunlight. Stir periodically while drying.

Note:
Mature chive clumps should be divided every 3 to 4 years.