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Garlic chive is a perennial herb with flat, garlic-scented leaves and delicate white flower clusters. It is prized in Asian and contemporary cuisines for its mild garlic flavour, used fresh in salads, stir-fries, and as a garnish. Gardeners grow it for its reliable production, ornamental appeal, and ability to self-seed.

Sow seeds indoors at 65–70 °F; germination occurs in 10–14 days and does not require light. Seeds may benefit from a warm stratification period of 2–4 weeks before sowing to improve germination rates. Alternatively, direct sow outdoors in spring after last frost.

Start seeds indoors 6–8 weeks before the last spring frost, sowing thinly at a depth of 1/4 inch in moist seed-starting mix. Transplant seedlings outdoors after hardening off, spacing plants 6–8 inches apart in well-draining soil. Direct sowing is also reliable; sow seed directly in the garden in spring or autumn, thinning seedlings to proper spacing once established.

Water regularly to keep soil consistently moist, especially during the growing season and dry spells. Fertilize monthly with a balanced, all-purpose fertilizer or compost in spring and early summer. Pinch back flower buds if you want to focus leaf growth; otherwise allow flowering for ornamental interest and seed production. Garlic chive is pest-resistant and generally trouble-free; watch for occasional spider mites or aphids in hot, dry conditions.

Begin harvesting leaves once plants are established, typically 60 days after transplanting. Pinch or cut outer leaves and stems as needed throughout the season, which encourages bushier growth. Harvest flowers when they open for a delicate garlic-onion flavour; both leaves and flowers can be used fresh. Store fresh leaves in a plastic bag in the refrigerator for up to two weeks, or freeze or dry for longer storage.