Allium tuberosum Garlic Chive seeds produce white flowers that are attractive in your herb garden! The thin flat leaves have a sweet garlic flavor and can be added to items like sauces, dips, salads, and steamed vegetables. Seed stems are also harvested and used in Asian dishes. This herb is moderately hardy. Originating in western China, garlic chives (Allium tuberosum) have been used in Asian cuisine for thousands of years. Unlike the traditional tubular leaves of regular chives, garlic chives have flat, narrow blades; some gardeners blanch their garlic chives, causing them to develop a pale yellow color. Traditional pad Thai, Chinese jiaozi, and various Korean dishes such as buchukimchi often contain garlic chives; they also make a popular addition to stir fries, soups, and dishes with eggs or fish. The delicately garlic scented leaves of Allium tuberosum are often used more as a vegetable than an herb, and may also substitute for standard chives. Garlic chives provide abundant vitamins and minerals, including vitamin C, calcium, and iron. FAST FACTS Common Names: Oriental Garlic, Asian Chives, Chinese Chives, Chinese Leek Latin Name: Allium tuberosum Type: Open Pollinated, Heirloom, Cool Season|Warm Season Life Cycle: Perennial USDA Zones: 3, 4, 5, 6, 7, 8, 9 Planting Method: Direct Sow Sunlight: Full Sun, Part Sun Height: 14 Inches Color: Green Bloom Season: Blooms Late Summer, Blooms Early Fall Uses: Attracts Butterflies, Aromatic