If you love the flavor of garlic but aren’t a fan of the lingering “garlic breath,” garlic chives are about to be your new best friend. They offer that same savory punch but in a much more subtle, delicate way. Plus, they’re incredibly versatile in the kitchen! Here’s everything you need to know about harvesting your garlic chives and some tasty ways to use them.
Which parts of the garlic chives can you eat?
One of the coolest things about garlic chives is that the entire plant is edible—even the roots! However, since they are hardy perennials, most gardeners prefer to stick to harvesting the leaves and flower buds. This allows the plant to keep growing so you can enjoy it for years to come. You can enjoy them raw for a fresh bite or toss them into cooked dishes for a mellow savory flavor.
When and how should you harvest garlic chives?
Your harvest schedule depends on whether you’ve just planted new chives or if you’re working with an established patch from last year. Established plants usually start popping up as early as March. If you’re starting with brand-new plants, you’ll want to wait until June to start picking. Generally, you can keep harvesting all the way through late summer.
When you’re ready to harvest, grab a pair of sharp kitchen shears. Make sure they’re clean so you don’t accidentally introduce any garden diseases. To keep the plant healthy, cut about 2 inches (5 cm) above the ground—this ensures you don’t damage the new growth points. Also, try not to give the plant a “buzz cut” by taking all the leaves at once; it’s better to harvest a little at a time so the plant stays strong. Since they taste best fresh, just snip off exactly what you need for your meal.
Creative ways to use garlic chives in the kitchen
When it comes to seasoning with garlic chives, the sky is the limit! Just a quick pro-tip: if you’re making a hot dish, stir the chives in right at the very end. If they cook too long, they lose that signature flavor. Here are a few of my favorite ways to use them:
- Stir-fries
- Homemade herb butter
- Omelets
- Scrambled eggs
- Fresh salads
- Soups
Don’t forget about the flower buds! They are absolutely delicious in August when they are still green and tightly closed. Once the flowers actually bloom, they make a beautiful (and edible!) garnish for your plates.
