Allium tuberosum
Minimum seed count: 100
Perennial
 
Also called Chinese Chives.  Originally from the steppes of Mongolia!
 
I find these chives much more useful than traditional onion chives, which end up being more of a garnish in my kitchen.  Garlic chives have thicker, denser leaves, which can be used more like green onions in stir-fries, or sautés.  They also hold up all summer, not getting leggy and falling over like regular chives tend to do.  And the mild garlicky flavor... delicious!  Flowers appear late in the summer and into the early fall and are much loved by bumble bees.  The flowers are edible, as are the seeds.  Seeds can be sprouted for microgreens, sprinkled on food, or roasted and ground into a savory spice.  Plants are hardy and perennial in zone 4 and up.  Reseeds prolifically.
 
60-90 days