Chives ‘Dolores’ is a favored herb for its mild onion flavor and ease of cultivation, making it a valuable addition for both gardeners and home cooks. This perennial herb offers a fresh, vibrant taste and visual appeal to a range of dishes, enhancing culinary creations with its delicate notes. Its adaptability to various growing conditions contributes to its widespread appeal.
What Makes ‘Dolores’ Chives Unique
‘Dolores’ chives (Allium schoenoprasum ‘Dolores’) are distinguished by their fine, slender, and deep green leaves, which maintain a highly consistent upright growth habit. This cultivar typically reaches a mature height of 12 to 18 inches and spreads about 3 to 4 inches. The uniform appearance of its foliage makes it particularly attractive for culinary use and garden aesthetics alike.
This variety has a mild onion flavor, ideal for enhancing dishes without overpowering other ingredients. In late spring to early summer, ‘Dolores’ chives produce edible lavender-hued blossoms, adding to their ornamental value and attracting beneficial pollinators. They are also noted for their hardiness, thriving as a perennial in USDA Zones 3-10, and exhibiting good cold tolerance.
Planting and Growing ‘Dolores’ Chives
Chives prefer full sun, meaning at least six hours of direct sunlight daily, though they can tolerate partial shade, especially in hotter climates. Well-draining soil is important, ideally with a pH between 6.0 and 7.0, and enriched with organic matter. If the soil has poor drainage, consider planting in raised beds or containers.
‘Dolores’ chives can be started from seed or by transplanting. For indoor starting, sow seeds 6-10 weeks before the last expected frost, at a depth of 1/4 inch, keeping the soil moist at around 70°F. Seedlings typically emerge within 7-14 days. When direct sowing outdoors after the danger of frost has passed, sow seeds 1/4 inch deep and thin seedlings to 3-8 inches apart once they are 1-2 inches tall. Alternatively, transplanting starts or dividing mature clumps in spring can also be effective.
Caring for Your ‘Dolores’ Chives
Once established, ‘Dolores’ chives are low-maintenance. Consistent watering is important, especially during dry periods. While chives are somewhat drought-tolerant, maintaining even soil moisture is beneficial, which can be aided by mulching around the plants. Fertilization is generally not heavily required if the soil is fertile, but a nitrogen top-dressing in late spring or early summer can promote vigorous foliage for frequently harvested plants.
Regular pruning or trimming encourages bushiness and continuous production. To ensure ongoing leaf growth and prevent self-seeding, it is advisable to cut back leaves with flower buds as soon as they appear, as flowering can make the leaves tougher. Chives are generally resistant to most pests and diseases. Dividing mature clumps every 3 to 4 years helps maintain plant vigor and productivity.
Harvesting and Culinary Uses
Chives ‘Dolores’ can be harvested once the plants are established, typically around 80-90 days after planting from seed or 30 days after transplanting. For optimal flavor and to encourage new growth, snip the leaves with sharp kitchen shears or garden scissors, leaving about 1-2 inches of the plant above the soil. Individual leaves can be harvested as needed, or a larger portion can be cut back to promote a flush of new growth, especially after flowering. Harvesting leaves before the plant flowers is recommended.
Both the slender leaves and the purple flowers of ‘Dolores’ chives are edible. Chives are frequently used as a garnish for soups, salads, baked potatoes, and scrambled eggs. They can also be incorporated into sauces, dips, and dressings, or mixed into mashed potatoes and pasta dishes. While fresh chives offer the best flavor, they can be frozen for later use, but they tend to lose their flavor when dried.