Allium tuberosum, commonly known as garlic chives, is a clump-forming onion family member. It is grown for both culinary and ornamental purposes. It has chive-like, gray-green leaves that can grow up to 12" long and be used in cooking like chives (Allium schoenoprasum). The plant produces small, star-shaped, white flowers with brown-striped tepals in loose clusters on leafless stems that are 9-18" tall. These flowers bloom from late summer into fall.



Plants can spread quickly, and a small planting can expand rapidly. When any part of the plant is cut or crushed, it releases an oniony smell; however, the scent of the flowers is more reminiscent of violets. This plant is also known as Chinese chives because it is extensively grown in China for culinary purposes.



Garlic chives thrive in dry to medium, well-drained soil in full sun to part shade. They can spread aggressively through self-seeding and tuberous rootstocks. Removing the flowers before they go to seed is essential to control unwanted spreading.