Allium tuberosum

Szczypiorek czosnkowy (Allium tuberosum) — mrozoodporna bylina z rodzaju Allium o płaskich liściach, delikatnym smaku czosnku i pachnących, jadalnych białych kwiatach. Łatwy w uprawie z nasion.
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    Chinese chives seeds for versatile herb gardens chinese chives seeds produce a clump-forming, perennial herb valued for its slender, grass-like leaves and gentle garlic-like aroma in the kitchen. Also known as garlic chives, this plant...
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    Garlic Chives Seeds Allium Tuberosum Perennial Herb White Flowers
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    Szczypiorek czosnkowy do ogrodu i doniczek na tarasie Nasiona szczypiorku czosnkowego są idealne dla każdego, kto chce trwałego, długowiecznego ziela o łagodnym aromacie czosnkowo-cebulowym. Ta bylina tworzy estetyczne kępy wąskich, trawiastych liści i świetnie sprawdza...
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    Garlic Chives Seeds Organic Allium Tuberosum Perennial Herb
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    Organiczne nasiona szczypiorku czosnkowego do doniczek i rabat Nasiona szczypiorku czosnkowego to wszechstronny wybór dla ogrodników pragnących uprawiać niezawodne, wieloletnie zioło o łagodnym aromacie czosnkowym i atrakcyjnym, trawiastym ulistnieniu. Ta organiczna odmiana ziół jest powszechnie...
  • Nasiona szczypiorku czosnkowego (Allium tuberosum) – bylina Szczypiorek czosnkowy (Allium tuberosum) – nasiona byliny ziołowej od SeedsChoice
    17%
    Garlic Chives Seeds Allium Tuberosum Perennial Herb
    $5.00$6.00

    Garlic chives for pots and borders garlic chives seeds are a popular choice for gardeners who want a reliable, leafy herb with a distinctive garlic-like aroma and flavor. This perennial herb forms neat clumps and...

Allium tuberosum — garlic chives

Allium tuberosum, known as garlic chives or Chinese chives, is a hardy perennial allium that bridges the worlds of onion and garlic, offering a mild garlic flavour from flat, leek-like leaves. It is the botanical name behind our garlic chives range within the culinary herb collection.

History & origin

Garlic chives are native to the mountains and valleys of China and Southeast Asia, where they have been cultivated for thousands of years. Long central to Chinese, Korean, Japanese and Vietnamese cooking — in dumplings, stir-fries and pancakes — they reached Western gardens far more recently, where they are valued as much for their late flowers as for the kitchen.

The name tuberosum refers to the plant's slightly tuberous, rhizome-like roots, distinguishing it from its hollow-leaved cousin Allium schoenoprasum, the common chive.

Botanical characteristics

Unlike common chives, Allium tuberosum has flat, solid, strappy leaves and a clear garlic taste. It forms slowly spreading clumps 30–50 cm tall and, in late summer, sends up starry white flowers that are richly scented, edible and a magnet for late-season bees. A tough, long-lived perennial, it sits among our perennial herbs and grows readily in pots with our container-friendly herbs.

Growing Allium tuberosum from seed

Sow in spring in trays or directly into well-drained soil, keeping the surface lightly moist — germination can be slow, so be patient. Once established the plants are virtually carefree, thriving in sun or light shade and forming neat clumps that divide easily every few years. Cut leaves regularly to keep them tender. Our herb growing guide and herb sowing calendar cover timing and care in full.

Ready to grow garlic chives? Explore the varieties or learn the basics first.

Related categories: Garlic Chives · Culinary Herbs · Perennial Herbs · Container Herbs · All Herb Seeds

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What is Allium tuberosum?
It is the botanical name for garlic chives, also called Chinese chives — a perennial allium with flat leaves and a mild garlic flavour. How is it different from common chives?
Allium tuberosum has flat, solid leaves and a garlic taste, while common chives (Allium schoenoprasum) have hollow leaves and a mild onion flavour. How do I grow garlic chives from seed?
Sow in spring in trays or directly into well-drained soil and keep lightly moist. Germination can be slow, so be patient. Are the flowers useful?
Yes. The late-summer white flowers are scented, edible and an excellent late source of nectar for bees.