Grow Guide to Chives

Allium schoenoprasum

Plant Description

Chives are compact, perennial herbs known for their slender, hollow green leaves and mild onion flavor. They grow in clumps and produce edible lavender-colored flowers that attract pollinators and add beauty to both herb gardens and ornamental beds.

As members of the allium family, chives are a great low-maintenance addition to the kitchen garden, providing year-round use in a variety of dishes. Their upright shape and tidy habit make them ideal for small spaces, container gardens, and edible landscaping.

Quick Facts

  • Sunlight: Full sun (at least 6 hours per day), but tolerates partial shade.
  • Days to Sprout: 7–14 days.
  • Days to Harvest: 60–90 days after sowing.
  • Plant Spacing: 6–8 inches apart in clusters or rows.
  • Seeds per Hole: 3 seeds per planting hole; thin to strongest shoots.
  • Plant Type: Perennial (Zones 3–9).
  • Planting Depth: ¼ inch deep.

Best Planting Locations

  • Windowsills: Chives thrive in small pots indoors with a sunny window. Their tidy growth makes them great for kitchen windows.
  • Herb Gardens: Chives work well with herbs like parsley, thyme, and oregano. Their compact clumps won’t overtake neighbors.
  • Garden Borders: Edible and ornamental, chives make a neat edge plant that deters pests and attracts pollinators.
  • Containers: Ideal for balconies and patios. Be sure containers have good drainage and receive regular watering.

Getting Started

  1. Start Indoors or Direct Sow: Sow seeds indoors 6–8 weeks before last frost or directly outdoors once soil is workable.
  2. Soil Preferences: Moist, well-draining loam enriched with compost. Neutral to slightly acidic pH (6.0–7.0) is ideal.
  3. Lighting: Full sun preferred, especially when grown indoors. Supplement with a grow light if needed.

Companion / Enemy Plants

Good Companions: Carrots, tomatoes, lettuce, cabbage, and roses (repels aphids).

Avoid Planting Near: Beans and peas (can stunt legume growth).

Attractants / Repellents

Attracts: Bees and butterflies when in bloom.

Repels: Aphids, Japanese beetles, carrot rust fly.

When to Plant

  • Cool Climates: Start indoors late winter and transplant after last frost.
  • Warm Climates: Direct sow in early spring or late fall for winter growth.

Maintenance

  • Watering: Keep evenly moist but never soggy. Established plants are somewhat drought-tolerant.
  • Fertilizing: Light feeding with compost or balanced organic fertilizer once or twice per season is sufficient.
  • Dividing: Every 2–3 years, divide clumps in early spring or fall to rejuvenate growth.

Harvest

  • Begin harvesting when plants are 6–8 inches tall. Cut leaves at the base, leaving at least 2 inches to encourage regrowth.
  • Harvest flowers just as they open for fresh use or drying.

Uses

  • Culinary: Adds mild onion flavor to eggs, soups, potatoes, dips, and garnishes. Flowers are also edible and decorative.
  • Medicinal: Traditionally used to stimulate appetite and aid digestion.
  • Garden Helper: Acts as a pest repellent and a bee attractor, improving biodiversity in the garden.

How to Store

  • Refrigeration: Wrap freshly cut leaves in a damp towel and store in a sealed container for up to a week.
  • Freezing: Chop and freeze in ice cube trays with water or oil. Best for cooked dishes.
  • Drying: Not ideal—chives lose flavor when dried. Freezing preserves them better.