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Allium tuberosum 'Super New Belt'
(hardy in zones 3-9)
When to Sow:
Spring/Late Summer/Early Fall/Anytime
Ease of Germination:
High-yielding Japanese variety!
is a type of Chinese or garlic chives traditionally grown in Japan for its fresh leaves used in miso soup, stir-fries, tempura, egg and meat dishes, and in
, a delicious traditional dumpling made with minced pork, mushrooms and cabbage. Since ancient times it has been known to boost stamina and the appetite, especially during hot, muggy weather. The leaves of this improved variety are thick and broad, with a luscious deep green colour. This variety is a consistent, high-yielding producer with a strong clump-forming habit and a short dormancy period. Excellent for both commercial production and for home gardens. Farmers typically start seeds in cells in February or March and transplant out in May or June for repeated harvests beginning in November through to July where winters are mild. They use a sickle to cut the leaves at the ground level when plants are 30-35cm (12-14") tall. In colder areas they may cover plants late in the season with heated dark tunnels to produce a delicate blanched yellow form of
. For two delicious recipes featuring
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