Description

Garlic Chives, also known as Chinese Chives, are a perennial to 50cm, growing in slowly spreading clumps. The leaves have a mild garlic flavour, and can be used raw or cooked.
Seeds are easy to collect. Wait until the flowers have died off. They will split open revealing the black seeds within. Harvested carefully, there will be very little cleaning. The easiest way to do this is to cut off the dead flowering stems and place them upside down in a paper bag. Hang to dry, out of direct sunlight, for two weeks before cleaning and storing.
Garlic chives should not be confused with ‘Society Garlic’ (Tulbaghia violacea), a similar looking plant with a much stronger smell and taste, and very different, usually pink, flowers.