Nira Chives (ニラ)

Sharing characteristics of both garlic and chives, this popular everyday perennial, pan-Asian kitchen herb (technically classified as Allium tuberosum) is hardy, forgiving, and easy to grow.

Like garlic, nira produces small edible bulbs, however it is the green stems – especially the tender young ones – that are the most choice part of the plant. (To harvest, the stems can be snipped off near ground level with scissors). Nira adds a bright savory umami to stir fries, scrambled eggs, yakisoba, gyoza, and spring pancakes, it’s also very good boiled and served with soba (a regional dish of Japan’s Tochigi Prefecture).

Frost-tolerant, and an excellent pollinator and beneficial plant for the garden, nira seed is best very shallowly planted. As older clumps decline from repeated harvests, the plant should be divided periodically.

Approximately 200 to 400 seeds (1.0 grams).