Garlic chives
Allium tuberosum
Perennial
The more elegant cousin of purple-flowered chives (which are pretty elegant in their own right!). Both the leaves and flower of garlic chives are edible and have a gentle garlicky flavour. The plants produce their small, star-shaped white flowers in late summer and autumn and provide late season nectar for pollinators, as well as flavour for cooks.
Grow Grow in moist but well drained soil, in sun of part shade. Clumps should be divided every three to four years to prevent overcrowding. Pick leaves as required, but harvest sparingly in the first year after sowing.
Sow An easy herb to grow from seed. Sow under cover from early spring to early summer, or directly into the ground from April to late summer.
Uses A versatile herb with many uses. Add to mashed potatoes, soufflés and sauces. Mix finely chopped garlic chives with soured cream or yoghurt, lemon juice, little sea salt and lots of freshly ground black pepper to make a dressing for roasted root vegetables. The pretty white flowers can be used to garnish salads.