Chives (Allium schoenoprasum) are a perennial herb belonging to the onion family, known for their mild, delicate flavor. Starting chives from seed indoors allows a gardener to enjoy fresh foliage year-round, regardless of the outdoor climate. Since chives are cold-tolerant and resilient, they make an excellent choice for indoor cultivation, providing a constant supply for culinary use. The process of growing them from seed is straightforward and rewarding.
Preparation and Supplies
Successful indoor chive cultivation begins with selecting the proper materials. A well-draining, sterile seed-starting mix is ideal for the initial planting phase, preventing soil-borne diseases. Choose a pot that includes drainage holes to prevent waterlogging and root rot; a 6-inch diameter pot is a good size for a single clump.
Chives perform best with ample light, requiring the equivalent of at least six hours of direct sun daily to maintain their flavor and vigor. Natural window light is often insufficient, especially during winter, making supplemental lighting necessary for year-round indoor growth. Full-spectrum LED or fluorescent grow lights should be placed 6 to 12 inches above the plants and run for 12 to 16 hours per day. Chives prefer cooler indoor temperatures, with an optimal range between 60 and 70 degrees Fahrenheit.
Sowing the Seeds
Chive seeds do not require special pretreatment, such as soaking, and can be sown directly into the prepared, moist soil mix. Unlike many other herbs, chive seeds should be sown densely because the plants naturally grow in tight, grass-like clumps. Planting 5 to 10 seeds together in a small cluster, spaced about an inch apart, is the common technique to establish a strong, mature clump.
The seeds should be covered lightly with soil, about one-quarter inch deep, or simply pressed onto the surface to ensure good seed-to-soil contact. After sowing, water the container thoroughly, but gently, to avoid displacing the small seeds. Covering the pot with a clear plastic dome or plastic wrap helps trap moisture until the seeds germinate, which typically occurs within 7 to 14 days.
Ongoing Care and Growth
Once the seedlings have emerged and the plastic covering is removed, the focus shifts to maintaining consistent moisture and providing adequate nutrition. Chives require consistently moist soil, but they will suffer from root rot if the soil becomes saturated. Water when the top inch of soil feels dry to the touch, ensuring that any excess water drains completely from the bottom of the pot.
Chives are light feeders and do not require heavy fertilization, which can weaken their characteristic flavor. Once established, a diluted liquid fertilizer applied at half-strength every three to four weeks is sufficient to support continuous leaf production. Thinning is generally unnecessary due to their clump-forming nature; however, excessively crowded seedlings can be gently separated. Maintaining good air circulation, perhaps with a small fan, is important to prevent the development of mold or mildew on the foliage.
Harvesting and Maintenance
Harvesting chives correctly encourages continuous new growth and maintains a vigorous plant. Wait until the stalks are at least six inches tall before the first harvest, which usually occurs about 60 days after sowing. Use a clean, sharp pair of scissors or shears to make a precise cut, preventing crushing the hollow stems and minimizing the risk of disease.
The proper technique is to cut the leaves about one to two inches above the soil line, focusing on removing the older, outer stalks first. To ensure rapid regrowth, never remove more than one-third of the total foliage at any single time. As a perennial herb, chives will continue to produce year after year indoors, but they may eventually become root-bound. Dividing the congested clumps and repotting them into fresh soil every few years will rejuvenate the plant and ensure continued, abundant harvests.