Garlic chives, also known as Allium tuberosum, is a herbaceous perennial plant that is native to China. It is a member of the Allium family, which includes other common vegetables such as onions and garlic.
The plant has thin, hollow green leaves that are similar in appearance to those of ordinary chives, but have a distinct garlic odor when crushed or cut. The leaves grow to about 20-50 cm in height and have a grass-like appearance. Garlic chives produce small, white, star-shaped flowers that bloom in the summer.
Garlic chives are relatively easy to grow and prefer full sun to partial shade. They can be grown in a variety of soil types, but do best in well-drained soil with a pH range of 6.0-7.0. The plants are winter hardy and can tolerate cold temperatures, but may die back in colder climates.
The leaves and unopened flower buds of garlic chives are edible and can be used as a culinary herb. They have a mild garlic flavor and are commonly used as a flavoring in soups, salads, and stir-fries. The leaves can be stored in the refrigerator for several days after harvest.
In addition to their culinary uses, garlic chives have also been used medicinally to treat a variety of ailments, such as indigestion and respiratory problems. The plants are also valued for their ability to attract pollinators and other beneficial insects to the garden.