Garlic Chives Plant

Introduction: Hey there, I'm the elegant herb with pretty white flowers. I'm known as  'Hara Lahsun'("हरा लहसुन") in Hindi, I'm also known as "maroi nakuppi" in Manipuri, I am the star of the state’s kitchens and widely used in Manipuri cuisine! Picture this: I bring a sweet and garlicky flavour to anything I touch. Catch me swaying in the Himalayas, North East India, and China, strutting my stuff at altitudes of 2300-2600 m. With a sophisticated chive-like appearance and a robust garlic flavour, I proudly stand as the seasoning connoisseurs crave! 

Use Me In: Compound Butters, Stir-fries, Eggs, Dumplings, Marinades and Dipping Sauces. In Manipuri cuisine, I shine in dishes like Eromba (A traditional Manipuri stew made with vegetables, fish, or meat, where I add a unique garlicky twist.) and Kangshoi (A simple broth-based dish with mixed vegetables.)

What I Need To Grow:

• The soil to be sufficiently moist. Don’t water excessively, I may turn yellow
• 5-8 hours of sunlight. I grow my best during summer and monsoon
• To be cut with scissors, 4-5 at a time

Growing Tips: Maintain consistent soil moisture levels, avoiding both drought and waterlogging. Place in a location with ample sunlight to support healthy growth. When harvesting, utilise scissors to cut stems at a 45-degree angle to encourage regrowth and vigour.