Chives (Allium schoenoprasum) are a perennial herb with long, hollow, grass-like leaves, offering a mild flavor profile between onion and garlic. As a member of the Allium family, chives are primarily valued in cooking as a fresh garnish, adding subtle zest and vibrant green color to many dishes.
Growing Chives from Seed or Bulb
Chives are hardy, low-maintenance plants started easily from seed or by dividing mature clumps. For the quickest harvest, planting rooted clumps or small bulbs in the spring after the last frost is the most successful method. If starting from seed, sow indoors four to six weeks before the last frost, as seeds germinate best between 60°F and 70°F. Sow a cluster of two to five seeds per pot to create a small clump, then transplant them outside once they reach about two inches tall.
Chives thrive in full sun, requiring six to eight hours of direct sunlight daily for optimal growth and flavor. While they tolerate partial shade, a sunny location is preferred. They need well-draining soil rich in organic matter, ideally with a pH between 6.0 and 7.0, which can be improved by mixing in compost.
Consistency in watering is important during the active growing season, but the soil must never become waterlogged to prevent root rot. Water when the top inch of soil feels dry to the touch. Established chive plants grow in dense clumps and should be divided every two to four years to prevent overcrowding and maintain health.
Proper Harvesting and Preservation
Harvest chive leaves once the plant reaches at least six inches tall (typically 60 days after sowing or 30 days after transplanting). Use sharp scissors or garden shears to snip the hollow leaves. Cutting with a sharp tool minimizes bruising and keeps the leaves fresh.
Snip the leaves about one to two inches above the soil line, cutting from the outside of the clump first. This allows new growth to emerge from the center. Harvesting regularly encourages new leaves, but avoid cutting all the leaves at once, which could harm the plant.
Chives are most flavorful when used fresh, but they can be preserved for later use. Freezing is the preferred method for long-term storage, as it retains the most flavor compared to drying. Simply chop the fresh chives, place them into an ice cube tray, and cover them with a small amount of water or olive oil before freezing. Once frozen solid, the cubes can be transferred to a freezer bag for storage up to six months.
Incorporating Chives into Dishes
Chives are primarily used as a finishing herb because their delicate flavor is easily lost when exposed to high or prolonged heat. For this reason, chop the leaves just before serving and sprinkle them onto a dish right before it reaches the table. Fine, even chopping is standard, which releases the mild onion compounds and provides a pleasant texture.
The herb is a classic garnish for a variety of savory foods, including baked potatoes, scrambled eggs, omelets, soups, and dips. Chives are also a component of the traditional French seasoning blend known as fines herbes. The edible purple-pink blossoms that appear in late spring or early summer can also be used as a garnish, adding a milder onion flavor and vibrant color to salads.
Chive Butter and Oil
You can easily prepare Chive Butter by blending finely chopped chives into softened unsalted butter, along with a pinch of salt. This compound butter can be spread on bread or melted over grilled meats, vegetables, or mashed potatoes. Chive Oil is made by blanching the chives for a few seconds in boiling water before blending them with extra-virgin olive oil and salt. The blanching process helps the chives retain their bright green color in the oil, which can then be strained and used as a flavorful drizzle for soup or fish.