Chives, botanically known as Allium schoenoprasum, are a popular perennial herb that provides a mild, onion-like flavor to countless dishes. This plant grows in dense clumps of hollow, slender leaves that return year after year. To ensure a continuous, season-long supply of fresh chives, employ specific harvesting techniques that promote regrowth instead of depleting the plant’s energy stores.
Timing the First Harvest
The initial harvest should only take place once the chive plant has established itself and reached a sufficient height. For plants started from seed, this typically occurs around 60 days after sowing, while transplants are ready sooner, generally in about 30 days. The leaves should stand at least 6 inches (15 cm) tall before the first cutting to ensure the plant has enough foliage for photosynthesis and root development.
Chives are a cool-season herb, meaning their most vigorous growth happens in the spring and early summer. Harvesting is best done during these cooler months, as the plant may slow its production or even go dormant during periods of intense summer heat. Established plants can usually be harvested three to four times in their first year and then monthly thereafter to encourage a steady supply of new leaves.
The Proper Cutting Technique
Making a clean, precise cut is the most effective way to harvest chives without damaging the plant’s growth mechanisms. Always use sharp, clean tools, such as kitchen shears or a small knife, to prevent tearing the delicate, hollow leaves. A ragged cut can leave the plant vulnerable to disease or pest intrusion, hindering its ability to heal and regrow.
The correct location for the cut is 1 to 2 inches (2.5 to 5 cm) above the soil line. Cutting too close to the base risks damaging the small, underground bulbs and the central growth point. New growth always sprouts from the base of the plant, not from the cut tips of the leaves.
When harvesting, grasp the leaves you wish to remove in a bunch and snip them all at once. It is best practice to cut the older, outer leaves of the clump first, working your way inward to the younger growth. This method, known as the “cut-and-come-again” technique, stimulates the plant to continuously produce fresh foliage.
Ensuring Plant Longevity
A sustainable harvesting strategy involves never removing more than a limited portion of the chive clump at any one time. The general rule is to harvest no more than one-third to one-half of the plant’s total foliage. Leaving the majority of the leaves intact ensures the plant can capture sunlight and store energy necessary for rapid regrowth and long-term health.
After a harvest, proper post-cutting care promotes quick recovery. Chives require consistent moisture, so water the plant thoroughly, especially after a large cutting, but ensure the soil is well-draining to prevent root rot. Occasional feeding with a balanced liquid fertilizer or compost tea during the growing season can further support vigorous leaf production.
If not being used for culinary purposes, the purple flower stalks should be clipped off at the base as they appear. Allowing the plant to flower and set seed diverts the plant’s energy away from leaf growth, which can reduce the quality and quantity of the harvestable foliage.
For long-term maintenance, mature chive clumps should be dug up and divided every three to four years to prevent overcrowding, which maintains the plant’s vigor.