Korean Garlic Chives

Korean Garlic chives, called “BuChu” (부추), are one of the easiest plants to grow. They are not difficult to plant, require little care, and provide a bountiful harvest. They are a perennial herb belonging to the Amaryllidaceae family, and unlike other vegetables, if the seeds are sown only once, bulbs will form from the root and continue to grow from the next year. They usually sprout leaves 3 – 4 times from spring to autumn, and in summer, a green stem emerges from between the leaves, and small white flowers bloom at the end, and the fruit ripens and bursts by itself.

🛒 You can purchase Korean garlic chive seeds from my Koreanescent Etsy shop through this link.

■ Scientific Name: Allium tuberosum

■ Classification: Amaryllidaceae

■ English Name: Garlic Chives

■ Korean Name: 부추 (BuChu)

■ Origin: Southwestern China

■ Cultivation Condition:

ㅇ It will grow well in full sun (6+ hours) and tolerates partial shade (4 – 6 hours).
ㅇ It prefers rich, well-drained soil with a pH of 6.0 – 7.0. Amend the soil with compost, and loosen heavy soil with perlite or vermiculite.
ㅇ It should be grown on a perennial bed or in an undisturbed area all year round. This means you need to protect it from lawn mowers, weeds, and fence mowers so it can come back next year.

■ Physiological Characteristics:

ㅇ It is slightly warm in nature and has a mild garlic and onion flavor.
ㅇ Odor is a unique sulfur compound, which is a food with a unique flavor.
ㅇ Garlic chives have a tonic effect similar to garlic.

■ Sowing and Planting Seedlings:

ㅇ Germination Time: 7 – 14 Days
ㅇ Germination Temperature: 60 – 70˚F / 15 – 21˚C
ㅇ Seed Soaking: 12 Hours
ㅇ Seed Depth: ¼ ” / 0.6 cm
ㅇ Seeds per Clump: 3 – 5 Seeds Together
ㅇ Plant Spacing: 6 – 8 ” / 15 cm – 20 cm
ㅇ Row Distance: 12 ” / 30 cm
ㅇ Maturity Days: 80 – 90 Days

■ How to Grow:

❍ When sowing seeds directly into the ground or raised bed:

– Soak the seeds in water for 12 hours to soften the seed coat.
– Make sure your space gets adequate sunlight and has well drained soil.
– When the land is tilled, make a row about 12 inches apart from the next row.
– Plants grow to about 1 foot tall and are planted in clumps 6 – 8 inches apart.
– Place 3 – 5 seeds together in each spot and sow them ¼ inch deep. This serves as insurance in case some seeds fail to germinate.
– Once the seeds have germinated (7 – 14 days), thin the seedlings to 2 – 3 plants per clump.

❍ For indoor sowing:

– Sowing indoors is good if you live in a cold climate, so you have enough time to grow and harvest the chives during a single growing season.
– Start sowing indoors two months before the expected frost.
– Place the seeds in a growing tray filled with soil.
– Place 3 – 5 seeds in each cell on the growth tray and wait for germination. It takes about 7 – 14 days.
– Adequate water and warmth are required. After the frost is over, transplant the seedlings into the garden space, leaving 6 – 8 inches of space between the clumps.

■ Water and Feeding:

❍ Young plants: Keep the soil moist but not soggy.
❍ Mature plants: Water when the top 1 inch of soil is dry. About 1 inch of water per week is enough.
❍ Good drainage is key to preventing root rot.
❍ Apply organic fertilizer after every 2 – 3 harvests.

■ Growing Tips:

❍ Garlic Chives do not require much care. In fact, they are said to thrive through neglect. If you are too careful, you risk disrupting the harvest.
❍ Weeds must be removed between plants. If there are too many weeds, the plants have to compete for nutrients. This can damage or even kill the plant. You can easily avoid this problem by mulching around the herbs or picking weeds by hand.
❍ Divide the plant every 3 years in early spring. To do this, dig up the plant with a sharp shovel. Cut the center of the garlic chive root with a shovel and split it.
❍ Transplant two new split plants. This will rejuvenate the plant and keep it healthy for a longer period of time.
❍ Weak leaves: Give more full sun and enrich the soil with organic compost.
❍ Yellow tips: Caused by over or under watering. Let the topsoil dry between waterings.
❍ Pests: Wash off aphids with water or use an insecticidal soap.

■ Hardiness Zones:

❍ Zones 3 – 9: Perennial – it returns every year.
❍ Other zones: Overwinter indoors or grow as an annual.

■ Harvest:

❍ Cut the leaves 1 inch above the soil when they are 8 – 10 inches tall. This will leave enough of the plant remaining for regrowth to occur.
❍ It can be harvested 3 – 4 times a year.
❍ Saving seeds: Let the flowers bloom and mature on the plant, then collect the seeds.

■ Nutritional Value:

❍ Rich in vitamins A and C.
❍ Most of the carbohydrates contained in garlic chives are monosaccharides of glucose and fructose.
❍ Good for Free radical detoxification and smooth blood circulation

■ Use:

Kimchi, Dumplings, Soup, Jeon, Salad, Side-dishes, To Wrap with Korean B.B.Q, Garnish, Etc.

■ Kitchen & Storage:

❍ Refrigerate: Wrap unwashed chives in a damp paper towel (up to 1 week).
❍ Freeze: Chop fresh leaves and freeze in airtight containers.
❍ Revive: Soak wilted stems in ice water to restore crispness.