I also grow the two kinds of chives. One I simply call "narrow-leaf" and the other one "broad-leaf". I never knew the term for the flat-leaf ones was "garlic" chive. I sell both of them locally. We use the narrow-leaf ones on baked potatoes and the wide-leaf ones for soups and salads. I also just dug up about 50 lb. of gourmet garlic and it is all hanging in a greenhouse to "cure" for a couple of weeks. Ken
