Light
Garlic chives prefer full sun but will also grow in part shade.
Soil
Give this plant average, dry to medium soil that is rich and well-draining and has a neutral pH of about 6.0.
Water
While the plants are drought-tolerant, they do thrive in moist soil. Water as needed.
Fertilizer
Feed garlic chives a slow-release fertilizer.
Harvesting
Harvest young leaves anytime and pick edible flowers shortly after they open. To harvest, cut leaves down to the soil line using scissors or kitchen shears. Fresh garlic chives have the most potent flavor, but leaves can also be preserved by chopping them up and drying them or storing them in a resealable bag in the fridge for up to a week.
Uses
Cook garlic chives just as one would traditional chives as they are known to be beneficial to the digestive system and to stimulate appetite and blood circulation. Add chives to herbal vinegars, salads, soups, soft cheeses, compound butters, or grilled meat. Crumble the flowers and add them to egg dishes or soups or use them in floral arrangements for a little whimsey.
Pruning
Deadhead flowers before they go to seed to prevent undesired spread. Clip stems either to the ground or with two inches to spare to encourage new growth. In the event of a long-term freeze, garlic chives may die back and grow again in spring.
Propagating Garlic Chives
Plants tend to spread aggressively by self-seeding and tuberous rootstocks. Propagate from seed or division. To prevent an invasion of garlic chives, be sure to pick (and eat) the flowers before they drop seeds. Divide bulb clumps in the spring every three years or so. While there are no serious pest or disease problems to consider, note that garlic chives can be known as an invasive weed. Easy to care for in USDA Zones 3 through 9, this type of allium is very rewarding to grow. If you are fond of this perennial herb, welcome it to your yard for its versatility, low maintenance care, and many uses in the garden and the kitchen.
