Allium tuberosum is a rhizomatous, clump-forming perennial plant growing from a small, elongated bulb (about 10 mm; 13⁄32 inch, across) that is tough and fibrous.

In cold areas (USDA zones 7 to 4b), leaves and stalks completely die back to the ground, and resprout from roots or rhizomes in the spring.

It has been reported as growing wild in scattered locations in the United States (Illinois, Michigan, Ohio, Nebraska, Alabama, Iowa, Arkansas, and Wisconsin).

[14][15][16] However, it is believed to be more widespread in North America because of the availability of seeds and seedlings of this species as an exotic herb and because of its high aggressiveness.

[8] Garlic chives are regarded as easy to grow in many conditions and may spread readily by seeds or can be intentionally propagated by dividing their clumps.

[25] In Manipur and other northeastern states of India, it is grown and used as a substitute for garlic and onion in cooking and is known as maroi nakuppi in Manipuri.

[citation needed] In Japan, where the plant is known as nira (ニラ), it is used both for its garlic-like flavor and its sweetness, in miso soups and salads, stir-fries with eggs, and Japanese dishes such as gyōza dumplings and fried liver.

[citation needed] In Central Asian countries such as Kazakhstan and Kyrgyzstan, where the plant has been introduced through cultivation by Dungan farmers and ties with neighboring China, garlic chives are known by transliterations of their name.

[30] In Vietnam, the leaves of garlic chives, known as hẹ, are cut up into short pieces and used as the only vegetable in a broth with sliced pork kidneys.