Allium schoenoprasum ‘Black Isle Blush’ AGM

Chives Amaryllidaceae

A particularly lovely selection of the common chive, discovered and selected at Poyntzfield Herbs on the Black Isle in north-east Scotland. Registered in 1996, ‘Black Isle Blush’ quickly earned a reputation as one of the prettiest chives, and deservedly received an RHS Award of Garden Merit. 

The compact clumps of slender, slightly blue-green leaves are topped in late spring and summer by rounded heads of pale mauve-pink flowers, each with a conspicuous darker pink centre. As the flowers age they gradually become paler, eventually taking on a soft white appearance while retaining the darker central blush — hence the name. The flower heads are around 3 cm across and make an excellent display even when grown as a culinary herb. 

And edible it most certainly is. The young leaves can be cut repeatedly throughout the growing season, providing the familiar delicate onion flavour of chives. The individual flowers are edible too, and are excellent pulled apart and scattered through salads, omelettes or savoury dishes. In other words, this is a chive which looks sufficiently good for the flower border but is quite happy to be eaten afterwards — very much our sort of plant. 

Introduction: Selected at Poyntzfield Herbs, Black Isle, Scotland; registered 21 February 1996. It subsequently became established in the herb and ornamental plant trade and was recognised by the RHS with an Award of Garden Merit. 

Height: 30–50 cm
Spread: 20–30 cm
Flowers: May–July
Position: Full sun or partial shade
Soil: Moist but well-drained; adaptable to most soils
Hardiness: H6
Propagation: Division or seed; divide named plants to maintain the selection

A first-rate culinary chive with considerably more ornamental charm than the ordinary sort. Scottish by birth, edible by nature and rather too pretty to chop up — although we recommend doing so anyway.