Serbajadi Chinese Chives – Allium tuberosum Rottler ex Spreng ( Allium schoenoprasum )
Chinese chive is the smallest species of the edible onion. This species is commonly grown for its flat edible leaves about 6 mm wide and young inflorescences which have a strong flavour resembling garlic and is used for seasoning or garnishing. The chive is a bulb-forming herbaceous perennial plant, growing 30-50 cm tall. Chinese chives are a commonly used herb and usually used in dishes such as fried koay teow and beehoon. This vegetable is extremely rich in Vitamin A (good for eyesight), considerable amounts of Vitamin C, B1, B2 and iron. Chives have insect repelling properties that can be used in gardens to control pest.
Type of vegetable: Long, flat leaves
Edible parts: Although mostly grown for its leaves, the pretty pale mauve or pink flowers can be added to salads to add colour as well as a mild flavour.
DIRECTION OF USE
Best soil: Chinese Chives are happy in any kind of soil as long as they are given extra moisture in dry weather.
How to plant: Can be grown easily in an herb garden, window box or pot either from sees or by dividing old plants.
When to harvest: Harvesting is possible only about 4 months when leaves are long and fully mature. However, the first planting does not produce much harvest but replanting does. It also takes a shorter period – about 40 days – to harvest a replanted chives
How to harvest: Cut the whole clump just above the ground.
Care: Avoid watering unless conditions are very dry. Frequent watering encourages surface rooting, and it is far better to encourage plants to develop deep roots. Keep the plants weed-free, as weeding is difficult once the clumps are well established.
Keep away from children and pets.
Store in cool and dry place away from direct sunlight.