Chinese Chives Garlic Chives

Botanical Name: Allium tuberosum

Approx 250 seeds
NZ$4.45

Details

Easy to grow herb with a subtle garlic flavour. Flower buds and leaves are often included in Thai stir-fries and the decorative flowers can be added to salads. Easily grows in pots. Try delicious scrambled eggs with Chinese chives and a little soy sauce.

How To Grow

Sow seeds 5 mm (¼in) deep direct where they are to flower. Cover lightly with fine soil. Firm gently and keep them moist. When large enough thin as necessary spacing 20cm (8in) apart. Harvest: All year round. Cut leaves as required once plants have developed. Best cut before the flowers form.

When To Plant

Spring through to Autumn.

Sow

Spring, Autumn

Soil Type

well cultivated

When

Spring through to Autumn.

Where

Direct where they are to flower.

How Sow

Sow seeds 5 mm (¼in) deep. Cover lightly with fine soil. Firm gently and keep the moisture.

Care

When large enough thin as necessary spacing 20cm (8in) apart. Harvest: All year round. Cut leaves as required once plants have developed. Best cut before the flowers form.

Our Seed Guarantee

If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.

Learn More

Recipe

Stir-fried Chicken & Vegetables

Stir-fried Chicken & Vegetables

Ingredients

  • 1 tbsp peanut oil
  • 2 cloves garlic, minced
  • 500g skinless chicken breast, cut into strips
  • 1 bunch of garlic chives or 3 spring onions
  • 2 carrots, sliced
  • 1 red or yellow capsicum, sliced
  • 1 cup baby corns
  • 1 cup bean sprouts
  • ¼ cup soy sauce
  • 2 tsp corn flour

Instructions

  1. Heat oil in a wok or large skillet over high heat. Add garlic and ginger and cook 1 minute.
  2. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly.
  3. Add carrots and capsicum and cook 1 minute.
  4. Add baby corn and chives and cook 2 minutes.
  5. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
  6. Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.
The Garden Patch