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Also known as Chinese leeks, this is a perennial herb with flat, broad leaves, pretty white flowers and a mild, sweet garlic flavour that does not linger in the mouth like conventional garlic. Fabulous in Asian cooking, they can be eaten raw or cooked in many dishes.
Average 250 seeds.
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In early spring, sow seeds thinly in small pots or trays filled with peat free compost. Cover with a thin layer of compost and water gently. Place in a warm, light position to germinate, chives need between 18 – 20°C to germinate. Germination in 14 – 28 days. Can be sown in place from May onwards.
When seedlings are large enough to safely handle, harden off before planting outside after the last frost. Plant in clusters of 4 – 5 roughly 25cm apart. Keep moist but avoid waterlogging which chives hate. Regular harvesting will promote more growth. May die back some in winter but will regrow in spring.
Sowing Months: March-August
Harvest Months: April-November
Position: Full to partial sun
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