One of the most easily grown and useful herbs in my southern kitchen garden is garlic chives (Allium tuberosum). Also known as Chinese chives, this onion family member tastes of both onion and garlic. It is similar to garden chives, but has flat instead of tubular leaves and is simple to cultivate. The leaves can be used interchangeably with chives and the flowers are edible.

These plants are tough, standing up to our hot and humid north Florida summers and they are also extremely hardy to cold. Cultivation is by seed or division.  They can be grown in containers, flower borders, garden beds, or used to border pathways. We are experimenting with garlic chives grown as ground covers and as green roof plants.  They like a good, composted soil but are not demanding once established. If plants start to look battered they can be cut back to within an inch of the crown. New growth is amazingly rapid. An added bonus are the clusters of white, star-shaped flowers appearing in early fall. These attractive blossoms are irresistible to beneficial insects such as bees, butterflies and other pollinators.

Garlic chives can be added to salad dressings, soups, egg dishes, infused vinegars, herbal butters, dips, and spreads. They should be added at the end of the cooking time, as prolonged heat can destroy the flavor. They are antioxidant, antimicrobial, and a good source of vitamins A and C. Garlic chives contain calcium, potassium, iron, and folic acid. They have been used in folk medicine for thousands of years. Some of the medicinal uses attributed to garlic chives are; as a tonic to reduce fatigue, lower blood pressure, lower cholesterol, stimulate the appetite and aid digestion. The seeds are used in Chinese medicine as a kidney and bladder tonic.