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    Garlic Chives - microgreens seeds

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    13,00 zł
    13,00 zł
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      Grow the most elegant allium in your kitchen — garlic chives deliver pure garlicky punch in a slender, stunning green shoot.

      Slow-growing but low-maintenance: thrives in soil with simple bottom-watering; can yield a second or even third harvest from the same tray
      Ready to harvest in 14–21 days — patience is rewarded with dense, visually stunning micro-scallion-like shoots
      Rich in vitamins A, B, C, E and K, plus calcium, iron, magnesium, potassium, zinc, and phosphorus — and contains allicin and kaempferol for anti-inflammatory support
      A chef's garnish staple: the mild, sweet garlic flavour elevates eggs, sushi, soups, potatoes, and Asian-inspired dishes without overpowering them
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      Details

      Grow the most elegant allium in your kitchen — garlic chives deliver pure garlicky punch in a slender, stunning green shoot.

      Slow-growing but low-maintenance: thrives in soil with simple bottom-watering; can yield a second or even third harvest from the same tray
      Ready to harvest in 14–21 days — patience is rewarded with dense, visually stunning micro-scallion-like shoots
      Rich in vitamins A, B, C, E and K, plus calcium, iron, magnesium, potassium, zinc, and phosphorus — and contains allicin and kaempferol for anti-inflammatory support
      A chef's garnish staple: the mild, sweet garlic flavour elevates eggs, sushi, soups, potatoes, and Asian-inspired dishes without overpowering them
      FULL SPECIFICATION TABLE

      General Specification

      Common Name Garlic Chives (Chinese Chives)
      Botanical Name Allium tuberosum
      Seed Type Allium; small, flat, black seed; no soaking required
      Stem/Leaf Color White-pale stem, vivid bright green strap-like leaves; dark black seed hulls often retained at tips
      Flavor & Texture Mild, sweet garlic flavour with subtle chive notes; slender, tender yet slightly crisp texture
      Seed Count per 10g Approximately 700–900 seeds per 10 g

      Cultivation Data

      Difficulty Moderate — slow germination requires patience, but once established growth is reliable and largely self-managing
      Preferred Medium Fine potting mix or coconut coir; soil strongly preferred over hydroponic media
      Seeding Density (1020 tray) 15–20 g per 1020 tray (25×50 cm)
      Seeding Density (10x10 cm) 1.2–1.6 g per 10×10 cm
      Expected Yield Approximately 80–120 g fresh weight per 25×50 cm tray; second harvest often possible
      Soaking None required — seeds are tiny and soft; sow dry
      Blackout Days 5–7 days (until shoots lift the cover tray)
      Watering, pH & Temp Bottom-water only; keep medium moist but never waterlogged; pH 6.0–7.0; ideal temperature 18–22 °C; good airflow essential
      Sprouting Time 6–8 days
      Harvest Time 14–21 days from sowing; harvest at 10–15 cm height

      Health & Nutrition

      Vitamins Vitamins A, B-complex (riboflavin, thiamin), C, E, and K
      Minerals Calcium, iron, magnesium, phosphorus, potassium, zinc
      Notable Compounds Allicin (sulfur compound with antimicrobial and anti-inflammatory action), kaempferol (flavonoid antioxidant), carotenoids (beta-carotene, chlorophyll), amino acids; approximately 20% protein by dry weight
      Health Benefits Antioxidant protection against oxidative stress and free radical damage; anti-inflammatory effects via allicin and kaempferol; supports cardiovascular and bone health (vitamin K); may aid blood sugar regulation through allicin-influenced insulin sensitivity; antimicrobial properties; historically used in Chinese medicine to support digestion
      ABOUT

      Garlic chive microgreens are one of the most visually striking crops you can grow indoors — slender, vivid green shoots that look like miniature scallions, crowned with glossy dark seed husks that are entirely edible. Snap one and you get an immediate hit of gentle garlic fragrance, followed by a mild, subtly sweet flavour that outshines the harsh punch of a mature bulb. They are the ingredient that makes a plain omelette look like restaurant food — scatter a handful over eggs, ramen, or smoked salmon blinis and the result is instantly elevated. This is a slow grower that rewards patience: once you watch that dense mat of delicate greens push the cover tray upward after days of patient germination, you will understand exactly why chefs seek these out.

      GROWING INSTRUCTIONS
      1 Prepare your tray and medium: fill a drainage tray with a fine, well-draining potting mix or coconut coir to about 3–4 cm depth, firm it gently, and pre-moisten thoroughly from below — the medium should feel like a wrung-out sponge. Garlic chive seeds are tiny and soft, so a smooth, even surface gives them the best start.
      2 Sow the seeds: scatter approximately 15–20 g of dry seed evenly across a 25×50 cm tray, aiming for roughly 1–2 mm of space between seeds. Use a spice shaker or your fingertips for even distribution — you will notice the flat black seeds look like tiny coffee beans against the pale growing medium.
      3 Cover and press: mist the seeds lightly with a spray bottle, then place a second tray directly on top and add a small weight (a full water bottle works perfectly). This gentle pressure encourages the roots to anchor into the medium. Do not mist again unless the medium feels dry — the goal is moisture, not puddles.
      4 Blackout period (days 1–6): keep the stacked trays in a warm spot at 18–22 °C. Germination is slow — check once daily and water from below only if needed. Around day 4–6 you will feel the lid beginning to lift as the shoots push upward — that is your signal that life is happening!
      5 Introduce light (day 6–8): remove the cover tray and move yours to a spot with gentle indirect light or a grow light positioned 20–30 cm above. Garlic chives prefer softer light — avoid harsh direct midday sun, which can make the shoots leggy and pale. You will notice the shoots begin to deepen from yellow-white to a bright, fresh green within 24–48 hours.
      6 Water from below only: add a small amount of water to the reservoir tray every 1–2 days, just enough to keep the growing medium moist. Overwatering is the most common mistake with this variety — if in doubt, wait. Good airflow and restrained watering will keep mould at bay and produce strong, upright stems.
      7 Harvest (days 14–21): once your shoots reach 10–15 cm tall, harvest with clean, sharp scissors just above the soil line. The dark seed husks are edible and add a pleasantly chewy texture — leave them on. Store unwashed in an airtight container in the fridge; they keep beautifully for 5–7 days. For a bonus, leave the root mat in place — a second (often even lusher) harvest may follow.

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