How to grow Chives

How to grow Chives

Chives are a type of herb that has long thin hollow leaves, every part of the plant is edible including the chive seeds. They have a mild onion flavor and are often used a garnish in salads, soups, sauces. Can be eaten raw or cooked. Chives don’t have a bulb, unlike green onions. 
Chives part of the Amaryllidaceae family, botanical name is Allium schoenoprasum. The Amarylldaceae family also includes onions, garlic, and leeks. Chives topically grow 6 inch tall and produce flowers that some like to use as a garnish or deep fry. Chives have fibrous root system and make great companion plants that repel carrot Flys and aphids. Chives are cool season crop, cold tolerant, drought tolerant perennial. Common chive species grown common chives, garlic chives. Native to Europe, Asia, North Americ. It’s believed chives were being cultivated back in China 5000 years ago. Also cultivated by Greeks and romans
Sometimes called Rush Leeks in the middle ages
Plant and Go

Botanical name: Allium Schoenoprasum

Depth¼" Space: 2" Row: 4-6" Temp: 65F
Germ: 14-21 days Sun: full/partial pH: 6.0-7.0 Harv: 80-90 days
oil: well-drained Fertile Fert: 5-10-5 Fert Freq: 4-6 wks. Dimensions: 12x12
Companion plant: Kohlrabi
Sow 6-8 weeks indoors before last frost, or 4-6 weeks before last frost outdoors. Transplants and divisions need about 6-8 weeks before being transplanted outside. Chives aren't considered heavy feeders, and enjoy full sun along with wet, well drained soil. Prepare the soil with fertilizer before sowing or transplanting your herb. be sure to fertilize occasionally as your plant grows, and is harvested. Plant mid spring for summer harvest. Chives may take over yoir garden if not monitored and allowed to flower. Sow seeds as soon as the ground is workable about 1/4 inch deep in bunches of 5-6. Once seedlings have emerged thin to 4-6 inches in all directions or 360 degrees. 
Water 1-2 times a week. Chives like Temperatures between 65-75 degrees for optimal growth. 
 Minimal care is needed once plants are established. Chives are some what drought tolerant, use mulch, and shade depending on your area. Fertilize every 4-6 weeks, its suggested to top dress fertilizer if soil wasn’t prepared before sow/transplant. Divide every 3-4 years, plants grow best when divided, small clumps allow to grow better. 
So now its time to harvest. Good news all parts of chive plants are edible, including the bulbs, foliage, and flowers. To harvest simply cut the leaves just above the soil line or 1-2 inches. This will encourage growth from your herb. You can harvest about 3-4 times per plant. When to harvest? transplanted chives roughly 30 days after planting, for seed grown 60 days after. You want about 6 inches in length. Remember these plants drop seeds once it flowers, so consider deadheading or cuttings the flower off. 
Chives go dormant in the summer or above 80 degrees and below 40-50.
Divisions are the easiest and fastest way to grow this herb.
Fun Fact
The French are credited with making chives, the word cive and cepa, the Latin word for onion.
Chives are a wonderful addition to any garden indoors and outdoors. They have a shallow root system that make them great for containers and window boxes. This herb is also great for attracting pollinators. Whether you choose seed or root divisions this is a herb your garden needs.
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