Chives (Allium schoenoprasum) are a versatile herb with a delicate onion-like flavor. These slender, hollow leaves enhance many culinary dishes, from salads to eggs. Growing chives from seed offers an economical approach to cultivating this perennial herb, leading to an abundant supply for your kitchen year-round.
Preparation for Planting
Careful preparation ensures a successful start. Select fresh, high-quality chive seeds from reputable suppliers for optimal germination, as older seeds may have reduced viability. For an early start, begin seeds indoors approximately 6 to 8 weeks before the average last frost date. Alternatively, direct sow outdoors once all danger of frost has passed and the soil has warmed.
You will need seed-starting trays or small pots with drainage holes. A specialized seed-starting mix, known for its fine texture and good drainage, provides an ideal environment. A gentle watering device, such as a spray bottle or a small watering can with a fine rose, will prevent disturbing the tiny seeds. For indoor starts, choose a location with ample indirect light and consistent warmth. If sowing directly outdoors, select a site with full sun to partial shade and well-draining soil.
Sowing Chive Seeds
Fill your chosen seed-starting trays or pots with moistened seed-starting mix, gently firming it down to remove any large air pockets. Ensure the mix is level, leaving about half an inch of space from the rim. Chive seeds require shallow planting for successful germination. Sow them approximately 1/4 inch deep, either individually spaced about an inch apart for indoor trays or scattered thinly across the surface. If direct sowing outdoors, create shallow furrows or broadcast seeds over the prepared bed, ensuring even distribution.
After placing the seeds, cover them with a very thin layer of seed-starting mix or fine vermiculite. Gently mist the surface with water using a spray bottle, ensuring the soil is moist but not saturated. Label containers immediately after planting, noting the date to track germination. Chives sprout within 7 to 14 days under optimal conditions. Consistent moisture is important during this early germination phase.
Nurturing Your Chive Seedlings
Once tiny chive shoots emerge, they require ample light to prevent them from becoming leggy. A south-facing window provides natural light, but supplemental grow lights positioned a few inches above the seedlings are beneficial, especially during shorter daylight hours. Consistent moisture is important for seedling development; keep the seed-starting mix consistently damp, resembling a wrung-out sponge, but never waterlogged. Chive seeds germinate best when soil temperatures are between 60°F and 70°F (15°C to 21°C).
When seedlings develop their second set of true leaves and are about 2-3 inches tall, thin them. Carefully snip off weaker seedlings at the soil line, leaving the strongest plants spaced about 1-2 inches apart. This ensures adequate air circulation and nutrient availability. For indoor-started chives, hardening off gradually acclimates them to outdoor conditions before transplanting. Over 7 to 10 days, progressively expose the seedlings to increasing amounts of outdoor light and temperature fluctuations, starting with brief periods in a sheltered location.
Ongoing Chive Care and Harvesting
Once chive plants are established, ongoing care is important. Mature chives prefer consistently moist soil, especially during dry periods; water deeply when the top inch of soil feels dry. Chives are not heavy feeders, so minimal fertilization, such as a diluted liquid feed if growth appears sluggish, is sufficient.
Chives can encounter common garden pests like aphids. Inspect plants regularly, and if detected, a gentle spray of water or insecticidal soap can manage them. Good air circulation also helps deter fungal diseases.
Harvesting chives encourages continuous production and bushier growth. Using clean scissors, snip the outer leaves about 1-2 inches above the soil line, leaving central growth points intact. Regular harvesting, approximately once a month, promotes a fresh supply from these perennial herbs which return each spring.