Garlic Chives










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Care & Harvest

🌱 Germination: Garlic Chives are slow to germinate, taking around 21-28 days for the first sprout to appear. They prefer a warmer climate around 65-70°F to germinate well.


✂️ Pruning: Check the roots monthly and trim any that are brown or extending past the yPod


🌿 Harvest: For ongoing harvests, let the scapes grow at least 4-6 inches tall before cutting them down to 1-2 inches above the base. The harvested stalks will regrow in 1-2 weeks. To extend the plant’s life, harvest the flowers as soon as buds appear and use as a garnish.

Quick Facts

Typically only found in home gardens, farmer’s markets, or Asian markets, Garlic Chives have been around for over 4,000 years and are native to southwestern China. This popular culinary herb was also a favorite of the famous artist Vincent van Gogh, who used them as an inspiration for one of his paintings.

Garlic Chives have wide, flat leaves that are high in vitamin C. They also grow white, star-shaped flowers that are edible. Garlic Chives have a mild garlic flavor that is sometimes described as a combination of garlic and onion.

Enjoy raw or cooked. Garlic Chives are a staple in many Thai and Asian dishes and are excellent in stir-fries, tempura, dumplings, and more. You can also add them to sauces, marinades, and soups, or as a simple yet flavorful garnish.

Harvest to Plate Recipe

How To Cook Garlic Chives


  • 7 eggs
  • ½ cup heavy cream
  • salt to taste
  • freshly cracked black pepper
  • ½ bunch garlic chive stems
  • ½ white onion (4 oz)
  • 1 garlic clove
  • 1 teaspoon dry oregano leaves
  • ½ teaspoon paprika
  • 1 tablespoon butter or oil


  1. Preheat the oven to 350 F
  2. Whisk the egg and cream with salt and pepper.
  3. Finely chop the bottom of garlic chive and leave the bud with the stem to layer on top of the frittata.
  4. Finely chop the onion and garlic.
  5. In a 10-inch cast iron pan on medium low heat, add the butter or oil.
  6. Scatter the chopped garlic and onion. Sprinkle with salt and pepper. Cook until the onions are softened.
  7. Then add just the chopped garlic chives along with oregano and paprika. Stir it around and cook for a minute or two.
  8. Finally, pour the whisked egg and cream and let it slow cook for 5 minutes.
  9. Switch off the heat and very carefully layer the garlic chive stems with bud on the frittata. Sprinkle little paprika if you like. The egg will still be quite soft on top.
  10. Place the pan in the oven and bake for 16 minutes.
  11. Let it cool down for 5 minutes and then slice the frittata.
  12. Enjoy with salad or bread.

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