Chives are a popular culinary herb known for their mild onion flavor and vibrant green, grass-like foliage. These perennial plants are easy to cultivate, making them suitable for all gardeners seeking fresh flavor. They are also valued for their ornamental appeal, producing attractive purple or pink flowers.
Growing Chives
Chives can be started from seed or by dividing existing clumps. For an early start, sow seeds indoors 6 to 8 weeks before the last spring frost. Plant chive seeds shallowly, 1/4 inch deep, and maintain a soil temperature between 60°F and 70°F for germination within 7 to 14 days. When seedlings are 2 inches tall, or after frost danger, they can be transplanted outdoors.
For direct outdoor planting, sow seeds as soon as the soil is workable in spring, spacing them 4 to 6 inches apart. When using divisions from an established plant, separate a clump into smaller sections and plant them at their previous depth. Chives have shallow roots, so choose a pot at least 8 to 12 inches deep with adequate drainage holes for container growing.
Caring for Chives
Chives thrive in full sun but can tolerate partial shade. They prefer consistently moist, well-draining soil rich in organic matter. The ideal soil pH for chives ranges from slightly acidic to neutral, between 6.0 and 7.0. Incorporate 4 to 6 inches of compost or well-aged organic matter before planting to improve drainage and fertility.
Regular watering is important to keep the soil consistently moist but not waterlogged. Overwatering can lead to root rot, while underwatering causes wilting and yellowing leaves. For chives in garden beds, additional fertilization is not necessary if the soil was amended. However, for container-grown chives or plants showing signs of nutrient deficiency, apply a diluted liquid fertilizer every 4 to 6 weeks. Chives are cold-tolerant perennials that die back in winter, regrowing in spring.
Harvesting Chives
Chives can be harvested once their grass-like blades reach 6 inches in height. For plants grown from seed, this happens 60 days after planting, while transplanted chives may be ready in 30 days. To harvest, use sharp scissors or garden snips to cut the leaves 1 to 2 inches above the soil line. This technique encourages continuous growth and maintains the plant’s vigor.
Harvesting from the outer leaves first is recommended. While small quantities can be snipped as needed, larger harvests can be taken, allowing a few weeks between cuttings for the plant to recover. In their first year, chives can be harvested 3 to 4 times, with more established plants supporting monthly harvests. The edible flowers can also be harvested as they appear in late spring or early summer.
Common Chives Issues
Chives are robust plants, but can encounter issues. Yellowing leaves indicate overwatering, underwatering, or nutrient deficiencies. Proper soil moisture and a balanced fertilizer can address these. Crowded plants also exhibit yellowing, remedied by dividing the clumps every few years to provide more space and improve air circulation.
Pests such as aphids, thrips, and onion maggots can affect chives. Aphids cause curled or yellowing leaves and leave behind a sticky residue. Thrips create silvery streaks on leaves, while onion maggot larvae burrow into roots, leading to wilting. Companion planting and using insecticidal soaps or neem oil can help manage these pests. Diseases like root rot and fungal issues like downy mildew can also occur, highlighting the importance of well-draining soil and proper watering.