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Chinese chives

  • Vegetables and herbs
Chinese chives (Allium tuberosum)
Photo: Jardin botanique de Montréal (Josée Bouthot)
Allium tuberosum
  • Allium tuberosum
  • Allium tuberosum
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Origin and description

This plant native to China is less hardy than the chives (Allium schoenoprasum) usually cultivated in the West. The flat leaves and white flowers have a stronger flavour than those of its cousin.
Cycle: Perennial
Spacing: 15-20 cm
Height: 30 cm

Common name

Chinese chives

Latin name (genus)

Allium tuberosum

English common name

French common name

Botanical family

  • Alliaceae

Growing conditions

Exposure: Full sun, partial shade


Sow seed indoors in March.
Sow seed outdoors in May.
Divide in fall or spring every 2-3 years.


Culinary use: The leaves and flowers make a good substitute for garlic in dishes, for instance in making mild garlic butter. In Asian cuisine, the fresh leaves are stir-fried with vegetables and meat.

See also

Pests and diseases
Physiological disorders

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