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Confusion reigns with this herb, you will often see garlic chives sold under the name ‘Chinese’ but they are quite different.
They both have broad, flat leaves and a noticeable garlic/onion aroma and taste but garlic chives have beautiful flowering heads and thinner leaves whilst Chinese chives have a tough white stem and are considered more as a vegetable herb with medicinal qualities.
 Garlic - Chinese Chives How to Grow Garlic chives are easy to grow; I sow the seeds directly into the soil in shallow drills from late March to the middle of May. Cut as required but take a little from each plant rather than a lot from one and do not cut too short. Look out for the wonderful white flowering heads from August through to September, which make an attractive finishing touch to a salad or main course. How to Cook Perfect for a spicy note in a salad or sprinkled over some boiled new potatoes I use them mainly in Asian soups and stir-fries when a subtle garlic flavour is called for. Content and picture © Miles Collins |