Growing Chives
Chives (Allium schoenoprasum) are a perennial member of the onion family, forming neat clumps of hollow, grass-like leaves with a mild onion flavor. They are among the easiest herbs to grow, returning year after year with minimal care. The purple pom-pom flowers are edible and attractive to pollinators.
Planting
Chives can be started from seed or divisions. Seeds germinate in 7–14 days at 60–70°F. Sow thinly in raised beds, garden rows, or containers. Thin seedlings to 6 inches apart. An even easier approach is to get a division from an established clump — dig up a section with roots attached, replant, and water. Chives are perennial in zones 3–9 and extremely cold-hardy.
Care
Full sun to partial shade, average soil, and regular watering. Chives are undemanding. Cut the entire clump back to 2 inches once or twice during the season to stimulate fresh, tender growth. Divide clumps every 3–4 years when they become crowded. The flowers are pretty but cut them off after blooming if you do not want aggressive self-seeding.
Harvesting and Uses
Snip leaves with scissors as needed, cutting from the outside of the clump. Use fresh — chives lose flavor quickly when dried. They are a classic finishing herb for baked potatoes, scrambled eggs, cream cheese, soups, and salads. The flowers can be separated into individual florets and scattered over salads or infused in white vinegar to make a beautiful pink chive blossom vinegar.
Garlic chives (Allium tuberosum) are a related species with flat leaves and a garlic flavor — equally easy to grow and widely used in Chinese and Korean cooking.