Chives – Growing Guide

Overview

• Name: Chives
• Botanical Name: Allium schoenoprasum
• Plant Family: Amaryllidaceae
• Native to: Parts of Europe, Asia, and North America

Description

Chives are herbaceous perennials grown for their slender, hollow green leaves which are used as culinary herbs with a mild onion flavor. They typically grow in dense clumps, reaching around 30-45 cm (12-18 in) in height. The leaves are cylindrical, soft in texture and taper to a point. As members of the onion family, chives are closely related to garlic, onions and shallots, and develop small bulbs at their roots.

The chive plants produce flower stalks with spherical clusters of pale purple/lavender blossoms around 2–3 cm (about 3/4–1¼ in) across, consisting of 10–30 individual star-shaped inflorescences (flowers), each under 1cm (3/8 in) in size with 6 tepals (petals). These flowers are edible, and can be used in salads and flower arrangements.

Once chive flowers fully mature, they produce small, shiny black triangular seeds (about 1–2 mm long) inside papery seed pods. As the flower heads fade and dry, these pods split open, exposing the lightweight seeds, which are easily scattered with the slightest disturbance, such as movement from the wind or harvesting.

Chives are perennial, and may live for many years under favorable conditions. They die back to the ground over winter in colder climates but reemerge in spring. They are commonly grown in herb gardens, containers, or as ornamental border plants due to their compact growth habit, bright foliage, and decorative blooms.

What is the Difference Between Chives and Garlic Chives

Chives (Allium schoenoprasum) and garlic chives (Allium tuberosum) share a similar appearance and can both be used fresh or dried as a culinary herb, but differ in their flavor, leaf shape, and flowering time.

• Chives have a mild onion taste and have hollow, tubular leaves with fragrant spherical purple blossoms that appear in late spring or early summer.
• By contrast, garlic chives, also referred to as Asian chives or Chinese chives, have a much stronger and distinctive garlicky flavor, and flat, broader leaves. Their fragrant flowers are white in color and typically bloom later in the season, from mid to late summer.

Interesting Facts

1. Chives are the smallest common edible onion species, and have been cultivated for over 5,000 years, with their earliest recorded use in ancient Chinese medicine.
2. Studies have shown that chives contain organosulfur compounds, such as allicin and alliin, that contribute to their antioxidant and anti-inflammatory properties. These sulfur compounds are also responsible for chives’ pungent aroma and mildly tangy flavor. Chives are also a source of vitamins A and C, boosting immune function.
3. Chives are often used as companion plants to deter aphids and other pests. They release sulfur-based compounds that appears to mask the chemical signals insects rely on to locate host plants, potentially reducing pest infestations on nearby crops—such as roses or tomatoes—and providing a natural defense in home gardens.
4. During the Middle Ages in Europe, chives were commonly hung in doorways and windows, under the belief that their pungent odor and ‘protective’ properties could ward off disease and repel evil spirits. This practice was rooted in broader folklore that attributed magical or medicinal powers to strong-smelling herbs such as garlic, onions, and chives.
5. In cooking, chives lend a subtle onion flavor without overpowering dishes. They are commonly sprinkled fresh over salads, soups, and omelets to retain their delicate taste. Because heat diminishes their aroma, many chefs add them at the end of cooking, preserving their bright color and distinctly mild pungency.

Basic Growing Information

Chives are a hardy perennial herb that prefer mild climates, typically growing best in temperatures between 15–25°C (59–77°F). They can withstand light frosts and may begin growing early in spring once soil temperatures reach around 10°C (50°F). Chives thrive under full sun but will tolerate partial shade, especially in hotter regions. In colder climates, plants may die back to the ground in winter and reemerge when conditions warm. Overly hot climates may slow their growth or cause them to go dormant during peak summer heat.

Start seeds indoors 6–8 weeks before the last frost. Seeds will take 7-14 days to germinate under warm conditions around 18–21°C (65–70°F). Transplant outdoors once the threat of frosts has passed, when seedlings are about 4 weeks old and after they have been hardened off in a protected location outdoors to acclimatize. Chives prefer well-drained, fertile soil and regular moisture. New plants can also be produced by dividing established plants in springtime.

• Sun Requirements: Full sun but will tolerate partial shade
• Water Requirements: Medium
• Soil Types and Properties: Loamy, well-draining soils rich in organic matter
• Soil pH: 6.0–7.0
• Pot Size for Container Growing: ~15 cm in diameter

Planting

• Best Time to Plant
  • Climates with freezing winters: Plant in spring after the last frost
  • Climates with milder winters: Plant in early spring or autumn

Note: Check gardening calendars for the best planting times in your location

• Spacing: 15 cm (6 in) between plants, with rows 25 cm (10 in) apart
• Seed Sowing Method: Sow seeds directly into ground or into seed tray
• Seed Sowing Depth: 0.6 cm (1/4 in) deep
• Time to Harvest: 7–11 weeks from seed planting
• Mature Height/Spread: around 30 cm (12 in) tall, and 15–20 cm (6–8 in) wide
• Grown From: Seeds or divisions

Care and Maintenance

• Watering Tips: Chives do well with moderate, consistent watering. Aim to keep the soil evenly moist without becoming waterlogged. Mulching around the base in spring helps conserve soil moisture and reduce weeds, especially in hotter or drier climates.
• Fertilization: A light application of balanced, all-purpose fertilizer every four to six weeks during the growing season can encourage healthy growth, especially in containers. In the ground, compost or well-rotted manure added to the soil before planting provides essential nutrients and considerably improves soil structure. Avoid overfertilizing, as excessive nitrogen may reduce flavor intensity and overall plant hardiness, plants may become soft and sappy. Remember that with most herbs, slower growth produces healthier plants with more compact growth, and stronger flavors.
• Pruning: Prune chives by trimming the leaves to harvest them, delay flowering and encouraging fresh new growth, to maintain a constant supply of tender leaves throughout the season. When plants flower, cut off the flower heads when they begin to dry out to redirect energy from seed formation to the production of leaves. Regularly removing faded leaves keeps plants looking tidy.
• Support: Staking is not required, but when grown in windy or exposed locations, grouping plants or providing windbreaks can help keep them upright.

Growing Difficulty

• Easy to Grow

Growing Tips

• Provide adequate sunlight to promote dense, flavorful foliage. While they can tolerate partial shade, especially in hotter climates, four to six hours of direct sun typically yields the best growth. Place them near a sunny kitchen window if grown indoors, rotating regularly to maintain even light exposure.
• For plants grown indoors in containers near a sunny window, use a liquid fertilizer at half the strength recommended on the label, and apply every four to six weeks.
• For a constant supply of fresh chives, grow multiple plantings or stagger plantings throughout the growing season.
• Rejuvenate the growth of chive plantings and produce new plants by dividing established clumps every two to three years. Water well after division, and allow the plants a brief recovery period to re-establish themselves before harvesting their leaves.

Companion Plants

• Good companion plants include: Carrots, tomatoes, roses, and many herbs susceptible to aphids (chives may help repel these pests)
• Avoid planting near: Beans or peas

Common Pests and Diseases

• Pests: Onion thrips, onion maggots, and aphids
  • Prevention and control: Encourage natural predators (like ladybugs) for aphids, use row covers or insect netting against onion thrips and maggots, and avoid waterlogged conditions that can stress plants. Rotate alliums in different beds each season to disrupt pest life cycles.
• Diseases: Downy mildew, Botrytis leaf blight
  • Prevention and control: Provide good air circulation by spacing plants adequately, water at the base rather than overhead, remove infected leaves promptly, and practice crop rotation. Healthy, well-fertilized plants are more resilient to fungal infections, so maintaining overall plant vigor is key.

Harvesting

• Harvest Time: Chives can be harvested once the plants reach about 15 cm (6 in) tall, typically a few weeks after new growth emerges in spring. Regular harvesting encourages continuous production of fresh leaves. Many gardeners clip chives throughout the growing season, but peak flavor often occurs in cooler weather conditions.
• Harvesting Tips: Use sharp, clean scissors or shears to cut leaves at the base, leaving about 2–3 cm (1 in) so the plant can regenerate and regrow. For the best flavor, harvest in the morning before the sun’s heat intensifies oils. Discard any tough or yellowed foliage, focusing on vibrant, tender shoots for cooking. Begin by harvesting the outer leaves of a clump and move gradually inwards.

Propagation

• Produce New Plants From: Seeds or division. Divide clumps in spring. Chives will also easily self-seed in the garden when allowed to flower.

How to Divide Chives, Step by Step

Divide established chive plants in early spring, when new growth begins but before they reach their peak size. They can also be divided in autumn when the weather is fairly mild.

1. Prepare the Plants: Water the chives a few hours before dividing. This softens the soil and ensures the plants are adequately hydrated.
2. Select Groupings: Select a small group of 3 or 4 chive stems (with roots attached) from the main clump and keep them together to form each new division.
3. Trim Foliage: Cut the leaves back to about 10 cm (4 inches). This reduces stress on the plants and makes handling easier.
4. Remove and Separate: Gently lift the entire chive clump from the soil. To break it into smaller groups, you can drop the root mass from a low height onto soft ground, or carefully pull sections apart by hand so that the roots remain intact and don’t get broken off.
5. Replant at the Correct Depth: Set the divided clumps about 1.2 cm (0.5 in) deeper than their original growing depth. Gently firm the soil around the roots to eliminate air pockets.
6. Maintain Moisture: Water the newly planted divisions thoroughly to help them establish. Continue to keep the soil consistently moist (but not waterlogged) during the first few weeks of regrowth.

Culinary Uses

Chives rank among the most versatile culinary herbs, offering a bright, onion-like flavor that enhances a variety of dishes without overpowering more delicate flavors. Chives are most flavorful when fresh. Additionally, unlike onions, chives rarely make your eyes water when chopped. Their lower sulfur content also makes them more compatible with other herbs and spices.

Below are several popular ways to use chives in everyday cooking:

• Garnish & Appearance: Their slender green leaves are often finely chopped and used as a garnish, bringing fresh color and subtle tang to soups, salads, and sauces.
• Compound Butter: A classic preparation involves blending chopped chives into softened butter, which can be spread on bread or melted over grilled meats and vegetables.
• European Dishes: Chives top baked potatoes and scrambled eggs, and they feature in the French herb mix fines herbes—typically parsley, chervil, tarragon, and chives.
• Asian Cuisines: They also appear in dumpling fillings, stir-fries, and marinades, adding a mild allium accent.
• Edible Blossoms: Pale purple chive blossoms are edible. They can infuse vinegars or decorate dishes with a subtle onion flavor and pop of color.
• Versatile Pairings: Sprinkled over soups or blended into soft cheeses, chives offer a refreshing, aromatic lift to many savory dishes.

Cooking Tip: Add chives toward the end of cooking to preserve their delicate flavor and bright green hue.

Preserving: Freezing chopped chives in water-filled ice cube trays helps preserve excess harvests for year-round use. This method retains much of their fresh flavor.

In conclusion, chives are a low-maintenance, attractive addition to any herb garden, offering fresh, onion-like leaves season after season. With simple care and occasional division to keep plants healthy, chives reward gardeners with attractive flowers and a steady harvest of flavorful leaves that can be used in countless recipes.

References

• Chives | Diseases and Pests, Description, Uses, Propagation. https://plantvillage.psu.edu/topics/chives/infos
• Growing chives in home gardens. University of Minnesota Extension. https://extension.umn.edu/vegetables/growing-chives
• Chives – Allium schoenoprasum | North Carolina Extension Gardener Plant Toolbox.. https://plants.ces.ncsu.edu/plants/allium-schoenoprasum/common-name/chives/
• Chives – University of Maryland Extension. https://extension.umd.edu/resource/chives/agnr.umd.edu/agnr.umd.edu/extension.umd.edu/resource/chives