Garlic Chives (Allium tuberosum), also known as Chinese Chives or Nira, are a perennial Allium species with flat, solid leaves and a distinctive garlicky-onion flavor that distinguishes them from ordinary chives. A staple herb in Chinese, Japanese, and Korean cuisines, garlic chives are used far more extensively in East Asian cooking than regular chives.
• The species epithet "tuberosum" refers to the short, thickened rhizomes from which the plant grows
• Flat, solid leaves distinguish garlic chives from the hollow, tubular leaves of regular chives (A. schoenoprasum)
• The white flowers are larger and more showy than regular chives and are highly ornamental
• In Chinese, called "jiu cai" (leek) or "nira" in Japanese — one of the most commonly used herbs in East Asian cooking
• The flowers are also edible and considered a delicacy
• Very easy to grow and highly productive — cut leaves regrow quickly
Taxonomie
• Cultivated in China for at least 2,000 years
• Widely used in traditional Chinese medicine as a warming, yang-enhancing food
• Spread throughout East and Southeast Asia as a culinary staple
• Introduced to Europe and North America as both a culinary herb and ornamental plant
• Has naturalized in parts of the southeastern United States
• Sometimes considered invasive due to its vigorous self-seeding habit
• The genus Allium contains approximately 750 to 900 species worldwide
Leaves:
• Flat, solid (not hollow), linear, 5 to 10 mm wide and 20 to 40 cm long
• Dark green, smooth, with a distinctive garlic-onion aroma when cut
• Arising in dense tufts from a short, thick rhizome
• More robust and broader than regular chives
Roots:
• Fibrous, white, from a short, stout rhizome (rootstock)
Flower stalk:
• Stiff, erect, triangular in cross-section, 30 to 60 cm tall
Flowers:
• Flat-topped umbels, 3 to 5 cm across
• Numerous small, star-shaped, white flowers — distinctly different from the purple flowers of regular chives
• Each flower approximately 5 to 8 mm across
• Fragrant — sweet, garlic-scented
• Blooms late summer to autumn
Seeds:
• Small, black, triangular, produced in papery capsules
• Germinate readily
Per 100 g raw garlic chives:
• Energy: approximately 30 kcal
• Vitamin K: extremely rich
• Vitamin A: significant amounts
• Vitamin C: good source
• Folate: notable amounts
• Calcium and iron
• Contains allicin, diallyl sulfide, and other organosulfur compounds
• Rich in antioxidants including quercetin and kaempferol
• Provides dietary fiber
• Low in calories but intensely flavorful
Planting:
• Sow seeds in spring, 6 mm deep — germinates in 10 to 14 days
• Or divide existing clumps in spring or autumn
• Space plants 15 to 20 cm apart
Site:
• Full sun to partial shade
• Any well-drained soil, pH 6.0 to 7.5
• Tolerates poor soils, drought, and neglect
• Hardy to -30°C (USDA zones 3 to 10)
Care:
• Keep soil moderately moist
• Fertilize lightly in spring
• Cut flower stalks before seeds form to prevent aggressive self-seeding
• Divide clumps every 3 to 4 years to maintain vigor
Harvest:
• Snip leaves 5 cm above the base — they regrow rapidly
• Harvest can continue from spring through autumn
• Flowers and flower buds are also harvested as a delicacy
• Can be grown indoors on a sunny windowsill
• In Chinese cuisine: stir-fries, dumpling fillings, chive boxes (jiu cai he zi), and egg dishes
• In Japanese cuisine: nira is added to miso soup, stir-fries, and gyoza filling
• In Korean cuisine: used in buchimgae (pancakes), kimchi, and jjigae (stews)
• In Vietnamese cuisine: added to pho, stir-fries, and egg dishes
• As a substitute for garlic in any dish where a milder, more herbaceous flavor is desired
• Flowers stir-fried with eggs — a Chinese delicacy
• Flower buds blanched and served as a vegetable
• Added to omelets, frittatas, and savory pancakes
• In compound butters and herb oils
• Pickled as a condiment
Anecdote
In Chinese cuisine, garlic chives are considered such an important vegetable that there are dedicated recipes featuring only chives — the most famous being "jiu cai he zi" (chive boxes), which are flat, pan-fried pastries stuffed with nothing but chopped garlic chives, vermicelli, and egg.
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