Allium tuberosum
Garlic chives
Explore the size, hardiness, soil, light, edible uses and harvest period of Allium tuberosum.
General Information
Plant Properties
Growth conditions
Well-drained, Moist
Sand (light) Loam (medium) Clay (heavy)
Acidic Neutral Alkaline
Full sun
Usage properties
Leaves, Flowers, Root, Oil
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.