Private: Garlic Chives

Also known as Chinese leeks, garlic chives impart oniony flavor with a distinctly garlicky overtone. Young leaves are most tender and work well in egg dishes, soups, marinades and Asian cooking (dumplings, pot stickers, and dipping sauces, for example). White, edible flowers appear in summer, and attract pollinators and other beneficial insects. Gather stems for bouquets or deadhead to keep plants from self-sowing. (That kind of growth tends to be aggressive in colder regions.) Give garlic chives full sun for best flowering and upright growth. The strappy-leafed clumps make an attractive edging in herb or vegetable gardens. Tolerates frost.

  • Type Perennial in zones 3 to 10
  • Planting time Spring, fall
  • Features Flat, grass-like leaves with mild, part onion-part garlic flavor
  • Light Full sun
  • Soil Fertile, moist but well-drained
  • Spacing 12 to 15 inches
  • Plant size 18 to 24 inches tall, up to 12 inches wide
  • Garden use Containers, herb and flower gardens
  • Culinary use Use leaves fresh, dried, or frozen in water or oil

Some Bonnie Plants varieties may not be available in your local area, due to different variables in certain regions. Also, if any variety is a limited, regional variety it will be noted on the pertinent variety page.

Categories: , SKU: 715339012135
Nutrition Information

Nutrition Facts

1 tablespoon, fresh:
  • Calories: 1
  • Carbohydrates: 0g
  • Dietary fiber: 0g
  • Sugars: 0g
  • Protein: 0g
  • Vitamin A: 3% DV
  • Vitamin C: 3%
  • Vitamin K: 8%
  • Vitamin B6: 0%
  • Folate: 1%
  • Potassium: 0%
  • Manganese: 1%

Nutritional Information

Chives, relatives of the onion and the leek, are well recognized by their long and slender green, hollow stems. The chive has a milder flavor than onions, and its delicate lavender-colored flower is also edible. Chives are a good source of Vitamin A, which helps the body metabolize proteins and sugar, and they contain a fair amount of calcium. A high presence of Vitamin K means that eating chives diminishes the risk of blood clots, reduces blood pressure and blood cholesterol levels, and aids in bone strength. When cooking with chives, add them toward the end to retain their flavor.