Chives (Allium schoenochrasum) are a popular, hardy perennial herb known for their mild onion flavor. As a “cut-and-come-again” plant, chives can be harvested repeatedly throughout the growing season, providing a continuous supply for culinary use. Maximizing regrowth depends on employing the correct harvesting technique, ensuring the plant retains energy to quickly produce new leaves. Proper harvesting guarantees a thriving plant and a steady yield.
Preparing for the Harvest
The ideal time to begin harvesting chives is when the stalks have reached a height of at least six inches. Newly established plants should be given 30 to 60 days before the first cutting to ensure a strong root system is in place. Harvesting in the morning, after the dew has evaporated, is preferable, as this allows the cuts to dry quickly and reduces the chance of fungal disease. Regularly remove any developing flower buds, as this prevents the plant from using energy on seed production instead of leaf growth.
Gathering the right tools is important, and a pair of sharp kitchen shears or small garden scissors are the best choice for a clean cut. Using a dull instrument can crush the hollow stems, leading to browning and hindering the plant’s ability to heal. Ensure the blades are clean before you begin to prevent the transfer of soil-borne pathogens to the fresh wound on the plant.
Executing the Proper Cutting Technique
The cutting method is precise and is the most important factor for encouraging robust regrowth. Begin by identifying the older, outer stems of the clump, which should be harvested first. Use one hand to gently gather a small bunch of the desired stems together, similar to collecting hair for a ponytail. This gathering technique allows for a uniform, clean cut across multiple stems simultaneously.
The cut must be made approximately one to two inches above the soil line or the top of the bulb crown. Cutting at this specific height leaves enough of the stem base intact to protect the growing point, where new shoots emerge. A clean horizontal cut at this level stimulates new growth from the base, resulting in tender, fresh leaves. Never remove more than one-half to two-thirds of the entire plant mass at any single time. This conservative approach leaves sufficient foliage for the plant to continue photosynthesis, which generates the energy needed for rapid regeneration.
Ensuring Plant Health and Preserving Freshness
Immediately after harvesting, the chive plant benefits from care to promote a speedy recovery and new growth. If the soil around the plant feels dry, a thorough watering will help mitigate the shock of the cutting and provide moisture for the developing new shoots. You can expect a new flush of harvestable leaves to appear within two to four weeks following a proper cut.
For the harvested chives, proper preservation ensures the fresh flavor remains intact. For short-term storage, wrap the cut stems loosely in a slightly damp paper towel and place them inside a resealable bag in the refrigerator’s crisper drawer for up to a week. For a longer-lasting supply, finely chop the chives and freeze them in a small amount of water or oil within an ice cube tray. Freezing preserves their distinct flavor better than drying, allowing for convenient addition to soups and cooked dishes later in the year.