Ciboulette

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.