In the garden, Allium tuberosum (garlic chives) really pulls its weight this time of year. It takes the heat in the Piedmont, reliably blooms a spray of white blossoms about now, attracts butterflies and bees, and as we'll discuss below, is a welcome addition to many dishes.
This past weekend, the buds began opening here in the White Garden. Each bud contains many individual flowers arranged in an umbel. The buds, flowers, leaves and bulbs of this Allium are all edible and, to garlic lovers, delicious. In about a month, as the seed pods begin to mature but before the seeds are black, the tiny green three-lobed pods give the strongest garlic flavor of any part of the plant.
Try creating your own long lasting edible bouquet from cut garlic chive stems. Complete it with some parsley and branches of cherry tomatoes, and viola - you can quickly assemble your own salad! Or toss as many chive buds, flowers and seed pods as possible into salads, pasta, soups - any time you want a garlic flavor.
Another benefit of eating the seeds: it prevents them from developing! Otherwise, every seed that hits the dirt will germinate, and you'll have plenty of new garlic chive plants every year.
In the garden, garlic chives don't ask for much. They just want moist well-drained garden soil with 6-8 hours of direct sun a day. They'll do well in dappled light, such as in a high-pine-shade yard. Clumps should be divided every few years to reinvigorate them. Fewer, larger bulbs give the best display.
Few perennials are as easy to grow and enjoyable as this plant. Try it out and tell us what you think!