Chinese Chives

This web page was produced by the Centre for Plant and Science of CQUniversity, and funded by RIRDC.

WARNING: The information on this page has been gathered from both published and unpublished material, and contains comments and opinions from people working in the field. CQUniversity cannot guarantee all the information, and we stress that it is necessary to CHECK WITH THE SOURCE of the information, before using it to make a business decision. Please read our disclaimer.

Chinese Chives Links

• Purdue University, Indiana
• GPPIS (FAO)

Species: Allium tuberosum var. odorum

Family: Liliaceae

Crop status: Very new

Varieties

There are leafy and flowering types, but most new cultivars are dual purpose (Cantwell et al. 1996). Magnus Kahl Seeds have been conducting selection trials since 1996 (Rod Ockerby 1998, pers. comm.).

Production

Grown commercially in NSW, NT, Vic and Tas (Lee 1995). Preliminary trials were conducted at Myrtleford, Victoria (Stephen Moore and Greg Hayes 1998, pers. comm.). It is a perennial crop that will survive for years, but is usually grown commercially for 4 or 5 years. Main products are (Cantwell et al. 1996):

• Green leaves
• Blanched leaves
• Closed flower buds
• Bulbs may also be harvested, but this is less common. Grows in clumps of 4 to 10 bulbs
  

Blanched leaves are obtained by covering plants with plastic, straw or earth directly after a green leaf harvest. Plants are then grown in the dark to produce soft, yellow leaves with a more subtle garlic flavour. Blanched harvests are alternated with green harvests, to enable the crop to recover and rebuild its resources. In favourable growing conditions there may be one blanched harvest to one green harvest (up to 4 blanched harvests per year), but in poorer conditions only one or two harvests of blanched chives per year is possible (Cantwell et al. 1996).

Climate: It tolerates a wide range of climates, growing in winter and flowering in summer (Cantwell et al. 1996), but varieties should be selected for each climatic zone (Warade and Shinde 1998). In warm areas it will grow year round (Larkcom 1991). Available from October to April in Gosford (Nguyen 1992).

Temperature: Ideal temperature for growth is 18-24ºC. Higher temperatures tend to produce poorer quality chives, that are highly fibrous and dry. Lower temperatures will merely slow growth, but growth will cease only at a few degrees above zero (Larkcom 1991).

Soil: Chinese chives tolerate a wide range of soils (Cantwell et al. 1996) but light fertile soils that are rich in organic matter are needed for maximum yield (Warade and Shinde 1998). Soil should be deep (50 cm) to allow for root penetration, and well drained (Larkcom 1991).

pH: Tolerant to a wide pH range (Larkcom 1991).

Mixed cropping: Roots harbour the bacteria Burkholderia gladioli that produces pyrrolnitrin. This antifungal compound remains in the soil after the crop (Kijima et al. 1998). Intercropping Chinese chives with tomato results in a lower incidence of bacterial wilt on the tomato's without affecting their yield (Yu 1999).

Germination: Seed should be less than a year old, with a shiny black appearance and a white hilum. Older seed that is paler and with a yellow hilum, might not be viable. Germination is fastest above 20ºC. Sow in spring or early summer for rapid seedling growth (Larkcom 1991).

Transplanting: Higher yields can be obtained by raising seed and then transplanting. Transplant at 3-5 months when they are about 10 cm high. Plant to 5 cm in clumps of about 10 seedlings each (Larkcom 1991).

Plant density: About 20 cm between clumps (Larkcom 1991), though Han (1988) suggests that 10 cm will produce greater yields in plastic film houses, even though clumps will be smaller. Plant about 20 seeds in each clump (Han 1988).

Water: Only water when very dry, to encourage deep roots. More watering is needed if leaf tips start to die during the growing season. Blanched leaves must be kept dry to prevent rotting (Larkcom 1991).

Nutrition: Apply a liquid nitrogen fertiliser after each harvest (Larkcom 1991).

Maintenance: Rake over the clumps when a new growing period commences, to remove debris and stimulate root growth. Build soil up around the stems for 2-3 cm (Larkcom 1991) since roots have a tendency to work their way up, and fertilise at the same time (Warade and Shinde 1998).

Harvest: Leaves are harvested at 15-30 cm length. Harvest lightly or not at all in the first year to enable root establishment (Cantwell et al. 1996). Leaves are cut at or just below soil level as the blanched leaf base has a lot of flavour. Flower buds are not normally harvested until the third season. Cut at the base of the stem while the bud is still green, when 30-45 cm tall. At other times the buds should be removed, particularly in warm climates as the plant could spread and become a weed (Larkcom 1991).

Postharvest

Handling: Pre-cool and pack 5-10 kg into well vented waxed boxes. Flower buds are bunched and banded (Cantwell et al. 1996). Treatment of scapes with 2,4-D or gibberellic acid can delay flower opening and significantly improve quality after storage (Wu 1998).

Temperature: Optimum storage temperature is approximately 3ºC, with lower temperatures resulting in chilling injury and decay (Wu 1998).

Humidity: Store at 90-95% relative humidity. Blanched leaves are susceptible to water loss (Cantwell et al. 1996).

Shelf life: Green leaves will store for two weeks or more, blanched leaves for less than five days, and flower buds for about one week (Cantwell et al. 1996). These times may be shorter if grown in tropical conditions and/or the produce is cooled slowly (eg: Warade and Shinde 1998 quoting Indian conditions). Wrapping in polypropylene film reduced losses to <1% after 26 days storage at 3ºC. Polypropylene film enables the build up of carbon dioxide, which inhibits ethyene production (Wu 1998).

Pests and diseases

Very few pests and diseases in temperate climates. Aphids are a problem at high temperatures (Larkcom 1991). Potential viruses are listed at Plant viruses online (Brunt et al. 1996).

Quality assessment

Green leaves should be bright green and without defects, blanched leaves should be creamy-yellow. Flower buds should be well formed but still closed, and the stem soft (Cantwell et al. 1996).

Markets

(click here for exchange rates).

Development potential was rated as low. Returns are quite good but the market prefers a young tender product, which is difficult to keep fresh (Vinning 1995). This would be less of a problem if used in processing before export.

Major markets are China, Japan and Taiwan (Vinning 1995).

Taiwanese wholesale throughput and prices are both increasing, from about 4 000 tons and NT$37/kg in 1994. Prices seem to be higher in the second half of the year (Vinning 1995).

Japanese production has been increasing steadily at around 2% annually, to 12 298 tons in 1993. Production is lowest from November to January (Pan 1995).

References

Brunt, A.A., Crabtree, K., Dallwitz, M.J., Gibbs, A.J., Watson, L. and Zurcher, E.J. (eds.) (1996 onwards). `Plant Viruses Online: Descriptions and Lists from the VIDE Database. Version: 16th January 1997.'

Cantwell, M., X. Nie, R. J. Zong and M. Yamaguchi (1996). Asian vegetables: Selected fruit and leafy types. Progress in new crops. Ed.: Janick, J. Arlington, VA, ASHS Press: 488-495.

Han, K. Y. (1988). Effect of planting density on the growth and yield of Chinese chives (Allium tuberosum R.) in non-heating plastic film house. [Korean]. Research Reports of the Rural Development Administration, Upland & Industrial Crops 30(2): 79-83.

Kijima, T., Namai, K. and Goma, H. (1998). Biological control of soil-borne diseases by antifungal microorganisms. [Japanese]. Soil Microorganisms No(52): 65-71.

Larkcom, J. (1991). Oriental vegetables: the complete guide for garden and kitchen. London, John Murray 232 pp.

Lee, B. (1995). Audit of the Australian Asian vegetables industry. RIRDC Research Paper No. 95/13. Canberra, Rural Industries Research and Development Corporation 97 pp.

Nguyen, V. Q. (1992). Growing Asian vegetables. Agfact, NSW Agriculture H8.1.37.

Pan, C. (1995). Market opportunities for fresh and processed Asian vegetables. RIRDC Research Paper No. 95/14. Canberra, Rural Industries Research and Development Corporation 117 pp.

Thomson, G. (1999). Postharvest handling of leafy Asian vegetables. Access to Asian Vegetables. (16): 1.

Vinning, G. (1995). Market Compendium of Asian Vegetables. RIRDC Research Paper No. 95/12. Canberra, Rural Industries Research and Development Corporation 386 pp.

Warade, S. D. and Shinde, K. G. (1998). Other Alliums. In: Handbook of vegetable science and technology: production, composition, storage and processing. (Ed; Salunkhe, D. K. and Kadam, S. S.). New York, Marcel Dekker 415-432.

Wu, P. (1998). Studies on postharvest physiology of Chinese chive scapes. Acta Horticulturae No(467): 379-386.

Yu, J. Q. (1999). Allelopathic suppression of Pseudomonas solanacearum infection of tomato (Lycopersicon esculentum) in a tomato-Chinese chive (Allium tuberosum) intercropping system. Journal of Chemical Ecology 25(11): 2409-2417.

Zong, R. J. (1992). Postharvest studies on four fruit-type Chinese vegetables. Acta Horticulturae 318: 345-354.