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Chinese chives

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  • Vegetables and herbs
Chinese chives (Allium tuberosum)
Photo: Jardin botanique de Montréal (Josée Bouthot)
Allium tuberosum
  • Allium tuberosum
  • Allium tuberosum
  • Allium tuberosum 'Mauve'

Onglets

Botany

Origin and description

This plant native to China is less hardy than the chives (Allium schoenoprasum) usually cultivated in the West. The flat leaves and white flowers have a stronger flavour than those of its cousin.
Cycle: Perennial
Spacing: 15-20 cm
Height: 30 cm

Common name

Chinese chives

Latin name (genus)

Allium tuberosum

English common name

Chinese chives

French common name

Ciboulette chinoise

Botanical family

  • Alliaceae
Horticulture

Growing conditions

Exposure: Full sun, partial shade

Propagation

Sow seed indoors in March.
Sow seed outdoors in May.
Divide in fall or spring every 2-3 years.

Use

Culinary use: The leaves and flowers make a good substitute for garlic in dishes, for instance in making mild garlic butter. In Asian cuisine, the fresh leaves are stir-fried with vegetables and meat.

See also

Pests and diseases
Physiological disorders