Garlic Chives Seeds Vilmorin - Delicate Garlic Flavour, Asian Cooking

Garlic Chives Seed Packet Vilmorin (Reference: 3410541) represents the very best in herb seed for world cooking. This perennial plant, native to Asia and also called Chinese chives or garlic chives, offers a refined alternative to ordinary garlic. Vilmorin, a seed expert since 1743, selects this variety for its exceptional eating quality and its ease of cultivation.

Benefits and uses

Garlic chives have established themselves as the essential herb of authentic Asian cooking. Their flat, narrow leaves give off a subtle garlic scent that transforms your cooking on the spot. This versatile plant suits beginner gardeners as well as catering professionals looking for fresh, authentic ingredients.

The culinary uses are many: stirred into vegetable stir-fries, miso soups, noodle dishes, marinades for meat and fish. It also brings a remarkable visual dimension as a garnish, thanks to its intensely green leaves. Keen home gardeners value its ability to produce fresh leaves continuously, even grown indoors.

Technical features and innovation

This variety of Chinese chives (Allium tuberosum) stands out for its remarkable hardiness and its ability to adapt to different climates. Vilmorin seed guarantees a high germination rate and even growth. The plant reaches a height of 30 to 40 cm at maturity, developing flat leaves 3 to 5 mm wide.

Its bulbous root system gives it an excellent cold resistance down to -15°C, allowing it to be grown as a perennial in most of France. Its nutritional profile is remarkable: rich in vitamins C and K, in folates and in antioxidant sulphur compounds. The plant also has a spectacular summer flowering, with star-shaped white umbels that attract pollinators.

Sowing and practical use

Sowing garlic chives is best done in spring, from March to May, or in autumn from September to October. Prepare a well-drained soil rich in organic matter, with a neutral to slightly alkaline pH (6.5 to 7.5). Sow the seeds at the surface, 0.5 cm deep, allowing 15 cm between rows.

Germination takes 10 to 15 days at a temperature of 18-20°C. Keep the soil slightly moist without overwatering. Once the seedlings are up, thin them to leave one plant every 10 cm. The first picking comes 60 days after sowing. Cut the leaves 2-3 cm above the ground to encourage regrowth. Care comes down to moderate watering and a winter mulch in the coldest regions.

Tips, pairings and expert advice

Growing it alongside carrots improves the growth of both species significantly, as the chives naturally deter carrot fly. This companion planting technique makes the best use of the plot while cutting down on pest treatments. Do also plant it near tomatoes and leafy vegetables to benefit from its repellent properties against aphids.

For a continuous crop, stagger your sowings every 3 weeks from April to July. For growing indoors, use deep containers of at least 20 cm, placed near a well-lit window. Dividing the clumps in spring lets you multiply your plants for free. Avoid spots that are too damp, which encourage fungal disease.

Expert tip: pick preferably in the morning once the dew has evaporated — the aromas are then at their peak. Keep the fresh leaves in the fridge in a glass of water, or freeze them shredded in ice-cube trays.

Technical specifications