How to grow garlic chives
Overview
Garlic chives (Allium tuberosum) is a perennial herb grown for its flat, grass-like leaves that carry a mild garlic flavour. Unlike common chives, it produces white starry flowers in late summer and is valued for both its culinary use and ornamental appeal. It thrives in warm conditions and benefits from regular cutting to keep growth tender.
Soil Preparation
Garlic chives prefer a neutral to slightly alkaline soil (pH 6.5–7.5) that is rich in organic matter. Before planting, dig in well-rotted compost or aged manure to improve fertility and drainage. Avoid heavy clay soils unless raised beds are used, as poor drainage can cause root rot.
Growing Guide
Plant garlic chives in full sun with well-drained, fertile soil. Space clumps 20–30 cm apart and set divisions or seedlings at the same depth they were growing. Water deeply once a week during dry spells, but avoid waterlogging. Mulch around the base to retain moisture and suppress weeds. For best leaf flavour, keep plants actively growing through summer with regular liquid feeds.
Sowing
Sow garlic chives seed directly into the garden at 5 mm depth, spacing 20 cm apart in rows. Germination takes 10–14 days at 15–20°C. Alternatively, start in punnets and transplant when 10 cm tall. Seed can be slow to germinate; pre-soaking for 12 hours helps.
Care
Feed garlic chives every 4–6 weeks during active growth with a balanced liquid fertiliser. Divide clumps every 2–3 years in early spring to maintain vigour and prevent overcrowding. Remove spent flower heads promptly to direct energy back into leaf production.
Companion Planting
Garlic chives grow well near carrots, helping to deter carrot fly, and near tomatoes, where they may improve flavour and repel some pests. Avoid planting near beans or peas, as alliums can inhibit their growth. They also pair well with brassicas and roses.
Common Pests & Risks
Thrips can cause silvery streaks on leaves; control with a strong water spray or insecticidal soap. Rust appears as orange pustules on leaves in humid weather — improve air circulation and remove affected leaves. Onion maggot may attack roots in cool soils; rotate beds and avoid planting where other alliums have grown recently.
Harvesting
Harvest garlic chives by cutting individual leaves close to the base, starting when plants are at least 15 cm tall. Regular cutting every 2–3 weeks encourages fresh, tender regrowth. Stop harvesting in late summer if you want to enjoy the edible white flowers, which can also be picked and used.
In the Kitchen
Use fresh garlic chive leaves chopped into salads, stir-fries, omelettes, or as a garnish. The flavour is milder than garlic and is best added at the end of cooking. Store cut leaves in a damp paper towel in the fridge for up to a week, or freeze them in ice cubes for later use.
Troubleshooting
Yellow leaves: overwatering or poor drainage — reduce watering and improve soil. Brown leaf tips: underwatering or hot, dry wind — increase watering frequency. Leaves taste bitter: plant has bolted or is stressed — cut back hard and water well. Rust on leaves: humid, still air — space plants wider and remove infected foliage. Slow growth: soil too cold or low in nitrogen — wait for warmth and feed with liquid fertiliser.