Chives, a widely used culinary herb, belong to the Allium family, which also includes onions, garlic, and leeks. Their mild, onion-like flavor makes them a favorite garnish in many cuisines. Understanding the plant’s life cycle is the first step toward successful, long-term cultivation and a continuous harvest, especially for new gardeners confused about its classification as an annual or a perennial.
Chives: A True Perennial Herb
The definitive answer is that common chives, botanically known as Allium schoenoprasum, are a true perennial herb. This means they are non-woody plants that live for more than two years, establishing a permanent root system that returns reliably each growing season. Chives grow in dense, slowly expanding clumps of slender bulbs, which allow the plant to survive harsh weather conditions.
In colder climates, the foliage of chives dies back completely to the ground when the first hard frost arrives. However, the tiny underground bulbs remain alive, entering winter dormancy. These frost-tolerant bulbs allow the plant to tolerate temperatures as low as approximately -13°F (-25°C), ready to sprout new, hollow, tubular leaves when the soil warms in spring.
The closely related garlic chives (Allium tuberosum), sometimes called Chinese chives, are also classified as hardy perennials. Garlic chives are distinguished by their flatter, solid leaves and white flowers, compared to the common chive’s round, hollow leaves and lavender-pink blooms. Both types are long-lived and return year after year, providing a consistent harvest.
Practical Care for Continuous Growth
Because chives are perennials, their care focuses on establishing a healthy, long-lasting clump rather than preparing for seasonal replanting. Site selection is important, with the plant performing best in full sun, though it tolerates partial shade. The soil should be well-drained, as chives, like most members of the Allium family, are susceptible to rot if their roots remain waterlogged.
When initially planting, incorporating aged compost or rich organic matter into the soil helps build a fertile foundation for years of production. Once established, chives are low-maintenance and have low nutrient requirements, meaning regular fertilization is often unnecessary. Consistent watering is important, as the plant prefers moist but not soggy soil, especially during dry spells.
Perennial chives need maintenance focused on weeding and ensuring the clump has space to thrive. They are cool-season herbs, and extreme summer heat may occasionally cause them to go dormant temporarily until cooler weather returns. This resilience and minimal need for seasonal intervention makes them a reliable addition to any herb garden.
Harvesting and Long-Term Management
Proper harvesting techniques encourage the continuous growth characteristic of a perennial. The best method is a “cut-and-come-again” approach, where the leaves are snipped about one to two inches above the soil line. Cutting the leaves from the outer parts of the clump first ensures the new central growth remains protected and encourages a rapid flush of new, tender foliage.
Chives produce globe-shaped, edible flowers in late spring or early summer, which are attractive to pollinators. Allowing the flowers to mature can trigger self-seeding, and the stem below the flower is often tougher than the leaves. Deadheading or removing the spent flower stalks prevents the plant from scattering seeds widely, which helps contain its spread and focuses energy back into leaf production.
To maintain the vigor of the plant over its lifespan, the dense clumps of chives should be dug up and divided every three to four years. This division process prevents overcrowding, which can lead to reduced yield and less vigorous growth. Dividing the plant in the early spring or fall allows the gardener to separate the small bulbs into smaller sections and replant them elsewhere, effectively refreshing the perennial stock.