"Garlic Chives" have more a taste of garlic than of chives, and they are wonderful in cooking. Both the starry white flowers and the leaves are often boiled into soups and they are a major ingredient in dumplings in the east. Of course, they add spark to any salad, too.
Everyone loves chives, and having some in the garden makes all kinds of special dishes a snap. Forget the dried ones in the supermarket...you own fresh ones will have great, strong taste!
When and Where to Plant: Select sunny location (will tolerate
filtered shade) and sow seed as soon as ground can be worked.
Cultivate soil and enrich with vegetable food and organic matter.
Firm soil over seed.
Care: Feed every 2 months. Divide clumps every 2-3 years.
Harvesting: When mature can be clipped with scissors almost
continuously. Can be frozen.