Garlic Chives – Allium tuberosum

Garlic Chives
Garlic Chives

This native of Asia looks like chives, but smells and tastes like mild garlic with sweetish undertones. They bloom in late summer, producing clusters of small white star-shaped flowers. It has been collected in the wild since antiquity, and cultivated since the Middle Ages in Asia. In some areas it has become an invasive plant with Arkansas listing it as a Noxious weed.

 

After its first year growing you may then harvest the leaves by cutting what you need all the way to the ground. They may then be frozen, but it is recommended not to dry them. The leaves are used much like garlic, chives, or green onions. In China they are used in dumplings to compliment eggs, shrimp or pork. In Japan and Korea they are used in a similar fashion!

 

In Chinese Traditional Medicine Garlic Chives have been used to treat fatigue, top control bleeding, and acts as an antidote for poisons. To treat insect bites, cuts, and other wounds the used of the leaves and bulbs applied directly is helpful. While the seeds have been used successfully to treat kidney, liver, and digestive issues.

 

When in full bloom, their scent attracts insects and bees by the droves. The flashy white flowers can be utilized in bouquets either fresh or dried!

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