Chives, a perennial herb in the Allium family alongside onions and garlic, are prized for their delicate, subtle onion flavor and vibrant green color. The thin, hollow leaves of Allium schoenoprasum are a popular garnish and flavoring agent in countless dishes, including soups, salads, and eggs. Harvesting chives correctly ensures a steady supply of flavorful leaves while encouraging the plant to produce new growth. This guide provides practical steps for picking chives to maximize their culinary quality and the plant’s long-term yield.
Determining the Right Time to Harvest
The first harvest should occur once the chive plant is well-established, typically when the leaves reach a height of about six inches (15 cm). Plants started from seed require approximately 60 days to reach this maturity, while transplants can often be harvested about 30 days after being placed in the garden. Harvesting should begin in early spring and can continue throughout the growing season until the first hard frost.
The best time of day to harvest for maximum flavor is in the morning, after the dew has dried but before the sun is at its peak. Harvesting during this cooler period retains the highest concentration of the plant’s essential oils and flavorful compounds. Older, more mature leaves tend to have a stronger, more pungent flavor compared to the milder, more succulent young growth.
Chives naturally produce globe-shaped, edible flowers, typically in late spring or early summer. If the goal is to maximize leaf production, the flower buds should be removed as soon as they appear. Allowing the plant to flower diverts energy away from leaf production, and the stalks supporting the blooms are often tougher and woodier than the leaves.
Proper Cutting Techniques
Use a clean, sharp cutting tool, such as kitchen shears or a knife, to make a clean cut and prevent crushing the delicate stems. Crushing the stems can invite disease or cause the cut ends to yellow and harden. The technique involves gathering a small bunch of leaves together in one hand, similar to forming a ponytail, before cutting.
The cut must be made close to the base of the plant, leaving a stub of one to two inches of green growth above the soil line. This remaining portion is enough to ensure efficient photosynthesis, which quickly stimulates new growth from the center of the plant. It is beneficial to focus on cutting the outermost stems of the clump first, as these are the oldest and most mature leaves.
Maintaining Plant Health and Continuous Yield
Sustainable harvesting practices are important for encouraging continuous production throughout the season. Never remove more than two-thirds of the foliage from a single chive clump at any one time. Removing too much can shock the plant, significantly slowing down its recovery and regrowth.
Regular harvesting promotes a continuous supply of fresh, tender leaves, making chives a cut-and-come-again herb. Established plants, typically those in their second year or older, can be harvested about once a month during the active growing season. After harvesting, the plant benefits from a thorough watering and an occasional application of a balanced liquid fertilizer to support rapid regeneration of the leaves.
Storing Freshly Picked Chives
Chives are best used immediately after picking, as their volatile flavor compounds begin to degrade quickly. For short-term storage, the harvested leaves should be gently washed and patted completely dry to remove surface moisture. The dry chives can then be wrapped loosely in a slightly damp paper towel and sealed inside an airtight container before being placed in the refrigerator’s crisper drawer. This method helps them remain fresh and flavorful for approximately 7 to 14 days.
For long-term preservation, freezing is the preferred method, as chives retain their flavor better when frozen than when dried. The leaves can be finely chopped and frozen solid on a parchment-lined baking sheet before being transferred to an airtight freezer bag. Alternatively, they can be combined with a small amount of water or olive oil and frozen in ice cube trays.