Garlic chives – Allium tuberosum

'Garlic Chives' is a perennial, vigorous herb with good resistance to rust. Its flat, round leaves grow very prolifically and are also suitable for outdoor cultivation. Its flavor is mild and aromatic, with a slight garlicky note that is only noticeable when eaten.
From the second year onwards, the chives bloom with attractive white spherical flowers, which are also suitable for consumption.

Details:
Sowing indoors/greenhouse: end of February to beginning of May
Planting outdoors: mid-March to July
Germination time: 14-21 days at 12-18°C
Sowing depth: 2 cm

Height: approx. 50 cm
Planting distance: 30 x 25 cm
Harvest time: May to November

Soil: humus, nutrient-rich
Fertilization: Organic fertilizer
Location: Sunny, partial shade
Water consumption: medium, regular

Growing tips:
Garlic chives prefer humus- and nutrient-rich soils in sunny to partially shaded locations. After sowing, the seeds should be pressed down well and kept moist. Sowing in pots can also be done year-round.
Harvesting is done with a sharp blade from spring to late autumn, and in pots throughout the winter. The more harvested, the more new leaves are produced.

Mixed culture:
Good neighbors: carrots, cucumber, onion, oregano, peppers, chili
Bad neighbors: cabbage, beans, parsley, asparagus

Use:
Garlic chives taste best freshly harvested, in quark, dips, butter, and salads. In warm dishes, they should not be heated for too long to preserve their beneficial properties. The flowers are edible and a popular garnish.

Bag contents: 100 seeds
Store in a cool, dry place.