They’ve been a powerhouse of white blooms and a bee magnet for weeks but their time has drawn to a close. They began to bloom for me in mid-summer just as the allium Millenium in the background had reached its peak of color.
Garlic chives (Allium tuberosum) aren’t as common in gardens as regular chives (Allium schoenoprasum) but are just as easy to grow. Known in Asian cooking as Chinese chives with a flavor in cooking more like garlic than onions. We don’t use them as much as we should in the kitchen but the leaves are great for garlic butter spread, in soups, and salads. For us they mostly serve as an ornamental accent in a short walkway border and as nectar for insects.
These plants were a pass-along from a neighbor who grew tired of pulling up a multitude of garlic chive babies in her borders. The plant is a prolific self-seeder just like regular chives and a gardener must be on top of deadheading before the seeds are dispersed. For me, planting them in pots helps keep them contained.
All those beautiful blooms have since developed late summer seedheads. But before the seeds dropped, I removed all of the dried seedheads. I first cut the few with seeds ready to drop and didn’t lose a one.
It’s easy to deadhead the bunch. Just pull them together and cut… almost like a ponytail.
The neighbor who passed along the garlic chives to me can see the pots from her window. Last summer she came over and took photos. She’d never thought of putting them in pots at her house and thought they were beautiful on our pathway.
PS: I didn’t offer to give them back.