Plant Details

Allium tuberosum

Garlic chives

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Explore the size, hardiness, soil, light, edible uses and harvest period of Allium tuberosum.

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General Information

Scientific name: Allium tuberosum
Also known as: Garlic chives

Plant Properties

Layer: Herbaceous, Vegetable
Size: Small
Height: 0.30 m
Width: 0.30 m
Growth Rate: None
Leaf: None

Growth conditions

USDA Hardiness: 4-8
Soil Moisture:
Well-drained, Moist
Soil:
Sand (light) Loam (medium) Clay (heavy)
pH:
Acidic Neutral Alkaline
Light:
Full sun

Usage properties

Edible part:
Leaves, Flowers, Root, Oil
Edibility:
(5)
Medicinal:
(2)
Features:
Oil, Repellent

Description

Leaves - They can be eaten raw or cooked and have a mild flavor reminiscent of a mix of garlic and chives. They are tasty in salads, but the flavor diminishes with prolonged cooking. The leaves are available from early spring to late autumn. They contain about 2.6% protein, 0.6% fat, 2.4% carbohydrates, and 0.95% ash, as well as some vitamin A, B1, and C. The small bulbs, approximately 10 mm in diameter, grow in clusters on a short rhizome. Flowers and flower buds - can be eaten both raw and cooked and make a delicious garnish for autumn salads. Root - is edible and can be consumed both raw and cooked. Edible oil is also extracted from the seeds.

Harvest Data

Start Harvest: 01/08
End of Harvest: 30/11