The stalks grow up to 75 cm (30 inches) tall. The stalks produce greenish-white self-fertile blossoms about 2 to 3 cm (1 inch) wide in the summer (whereas regular chives flower earlier, in the spring.) The plant doesn’t die back in summer.
The plant can be propagated through seed or by dividing clumps of it. It will also self-seed.
The flowers are edible. They can be dried and ground to be used as a spice. The seeds produced by the flowers can be sprinkled on food.
The plant produces a small bulb underground that is edible, but it is tough. If you are harvesting garlic chives for their bulbs, do so before the flowers open.
The plant is sometimes blanched while growing to produce white or yellow blades, which are softer.
When harvesting, cut leaves at ground level. Older leaves are not as nice as young ones; they are coarser.
Store harvested blades in a plastic bag in the fridge and use up within 1 week.
When blanched, the Chinese call them “Gau Wong”.