Chives are a perennial herb known for their delicate onion flavor and grass-like foliage, making them a popular addition to many home gardens. Growing these herbs in a container offers several advantages, including the convenience of keeping them close to the kitchen and the ability to move them indoors during colder months. This simple approach allows even novice growers to maintain a fresh, continuous supply. Potted chives are ideal for small spaces, providing an attractive focal point on a balcony, patio, or sunny windowsill.
Selecting the Container and Growing Medium
The choice of container directly affects the health and productivity of your chives. A pot with a minimum diameter of 6 to 8 inches is appropriate for a single clump, though a larger container (10 to 12 inches wide) can accommodate multiple plants spaced roughly 6 inches apart. Regardless of size, the container must have drainage holes at the base to prevent waterlogging, which quickly leads to root rot.
Porous materials like terracotta or clay are often preferred because they allow excess moisture to evaporate through the pot walls, further aiding drainage. Plastic or glazed ceramic pots are also suitable, but they require more careful monitoring of soil moisture. The growing medium should be a high-quality, well-draining potting mix, as garden soil tends to compact in pots and impede water flow.
To enhance drainage further, consider amending the potting mix with materials like perlite, coarse sand, or a small amount of grit. Chives prefer a neutral to slightly alkaline soil pH, generally between 6.0 and 7.5. Initially, potted chives should be placed in a location that receives at least six hours of direct sunlight daily to promote robust growth, although they can tolerate some partial shade.
Planting Chives from Seeds or Divisions
Chives can be started in pots using two primary methods: sowing seeds or transplanting divisions or nursery starts. Starting from seed requires patience, as the process takes longer before the first harvest is ready. Sow the seeds about one-quarter inch deep in the potting mix. If planting multiple seeds, group them into small clusters to form a clump later.
Germination typically requires a warm temperature, ideally between 68 to 77 degrees Fahrenheit, and seedlings should emerge within three weeks. Once the seedlings are established, thin them so the remaining plants are spaced approximately 4 to 6 inches apart to allow for proper clump development.
Alternatively, start with divisions (small clumps separated from a mature plant) or a purchased nursery start. This method offers a quicker path to harvesting. When transplanting a division, ensure the clump has at least five bulbs and plant it at the same depth it was growing previously. Spread the roots gently in the new container, firming the soil lightly around the base of the plant.
Essential Ongoing Care
Consistent moisture is necessary for chives, as they perform best when the soil is kept evenly moist but never waterlogged. Check the pot frequently, especially during warmer weather, and water when the top inch of the soil feels dry. Yellowing leaf tips signal insufficient watering, while a soggy base indicates overwatering, which risks root rot.
Potted chives rely on limited container nutrients, so regular feeding is required for continued productivity. Apply a water-soluble, balanced liquid fertilizer diluted to half strength every four to six weeks throughout the active growing season (spring through summer). Too much fertilizer can negatively impact the herb’s flavor, so it is important to follow a restrained feeding schedule.
Chives are a cold-tolerant perennial and naturally enter a dormant phase when temperatures drop. To maintain a fresh supply indoors through winter, move the pot to a sunny location, such as a south-facing window, ensuring adequate light. Potted chives are generally trouble-free, but watch for pests like aphids on new growth, which can be managed by wiping them off or using insecticidal soap.
Harvesting and Using Potted Chives
Correct harvesting encourages the plant to produce more leaves, ensuring a continuous supply. Wait until the plant is well-established and the leaves are about 6 inches tall before the first cut. Regular cutting stimulates new, vigorous growth.
To harvest, use clean scissors or pruners to snip leaves from the outside of the clump first. Make cuts 1 to 2 inches above the soil line, ensuring the bulbous base remains for regrowth. Avoid cutting all the leaves at once, as this severely stresses the plant; only take what you need.
Chives produce edible, globe-shaped purple or pink flowers that have a mild onion flavor. To promote maximum leaf production, cut back or deadhead the flower stalks as they appear. Fresh chives are best used immediately, but they can be stored briefly in the refrigerator or preserved for long-term use by freezing or drying.