Hardy perennial Garlic Chives are a substantial leafy herb found particularly east-Asian grocery stores. They can be sautéed in butter as a side dish, added to stir-fries, added raw in salads or used as a garnish for many cooked dishes. Young flowers can be added to any plate as a tasty, pretty garnish as well!
Much like our common chives, this plant will return after cold Québec winter, given that the root is established and somewhat insulated. It thrives in full or part sun. Plant in a soil compost mix in the ground or in a pot. Pots may be wintered indoors but must get plenty of sun and water to stay green all winter. Most likely, they will dry out in January, but bounce back in spring if kept in the house, although some people do manage to keep them green year round.
Harvest, Bloom and Propagation
Beautiful edible flowers will pop up at the end of summer or early fall. The young flowers are tasty, but more mature flowers will become more spicy and bitter. This self-pollinating plant will self-propagate via bulbs, and clumps can be split in springtime.