Allium tuberosum aka Garlic Chives

Allium tuberosum has two common names: garlic chives and Chinese chives. It belongs to Amaryllidaceae, the amaryllis family. Its native range starts in the Himalaya. It extends to southwestern Shanxi, China. Some sources say its first wild habitat is still unclear. This plant grows from bulbs and lives for many years. It forms upright clumps. People in eastern Asia have long grown it for food.

Garden plants reach about 1.5–1.6 feet [0.46–0.5 metres] tall. Clumps can grow to 2 feet [0.61 metres] wide. Useful Tropical Plants gives flower stem heights of 2 feet [0.6 metres]. Small bulbs grow along a short rhizome, an underground stem. Flat, narrow leaves grow from the base of each clump. They reach about 1 foot [0.3 metres] long. Leaves range from green to grey-green. Cut or crushed leaves smell of onion or garlic. They die back in cool climates. In warm ones, they may stay on the plant.

Small white or cream flowers grow in clusters called umbels. Bare stems hold them above the leaves and clump. Some sources say the flowers look like stars. NC State says they look like bells. Their scent recalls violets, not garlic. Most blooms come in late summer and autumn. Missouri Botanical Garden lists August to September. NC State also notes flowers in early summer. Seed cases called capsules form after the blooms. The flowers draw butterflies and other insects that pollinate them.

Grow garlic chives in full sun and soil that drains well. It accepts some shade and can cope with dry spells. RHS favours fertile loam that holds moisture but does not stay wet. RHS lists its hardiness as H5. American sources give USDA zones 3–9. Grow clumps in herb beds, rock gardens, border fronts, or pots. Plants spread by seeds and growth below ground. They can become weeds. Remove old blooms before seeds form to limit new seedlings. Divide clumps in early spring. Or remove offsets, the small new plants, in autumn.

Leaves, bulbs, flowers, and flower buds all have food uses. Eat leaves raw or cooked. Long cooking weakens their mild garlic taste. NC State also warns of low-level poisoning when people eat it. Signs may include nausea, vomiting, and diarrhoea. Most plants have few serious pest or disease problems. Slugs, snails, bulb mites, and onion flies may attack them. Flies that mine the leaves can cause damage too. Wet soil can rot bulbs. Onion white rot and downy mildew pose further risks.