Garlic chives are a perennial, clump-forming herb. They are in the onion family and have a strong onion or garlic scent. The edible leaves grow up to 12 inches long, and the fragrant, edible white flowers rise just above the foliage.
Garlic chives are commonly steamed whole, simmered in broths, stirred into thick soups, or cooked gently with vegetables. The tender leaves become sweet when cooked.
Plant seeds in moist soil with good drainage, in full sun to partial shade. Sow as soon as the seeds are ripe in the fall, or in a cold frame in the spring. Sow lightly, and thin to 12 inches apart on all sides when seedlings are 2 inches tall. Bulb clumps can be divided and planted in early spring.
Self-seeds aggressively. To control the spread, plant in containers and dead-head flowers before seeds are set.
Only harvest from established clumps. Cut back several times, beginning late spring and through summer, or snip individual leaves.
When cutting, cut to the base of the leaves, just above soil level, as the lowest part of leaves are most tender and this promotes new, vigorous growth. The edible white flowers can be picked shortly after opening.
Allow chives to flower in the spring. Collect flower heads when they are completely dry, then crumble heads with your fingers over a plate. Seeds will easily separate from the flower. Separate seeds from the chaff and store in a cool, dry place for up to two years.