Chives (Allium schoenoprasum) are a popular perennial herb, valued by home gardeners for their slender, hollow leaves and ease of cultivation. Returning reliably each spring, this member of the Allium family typically produces distinctive purple, spherical flowers in late spring or early summer. When these flower stalks, known as scapes, begin to emerge, the gardener faces a decision: allow the plant to bloom for its beauty and edible flowers, or snip the buds to prioritize leaf production. The choice depends entirely on your primary goal for the herb, whether culinary or ornamental.
How Flowering Affects Chive Leaf Quality
The emergence of a flower stalk signals a shift in the plant’s physiological priorities, moving from vegetative growth to reproduction. When chives prepare to flower, they channel energy toward developing the bloom and eventually setting seed. This diversion of resources means the production of new, tender leaves slows down considerably.
The change in energy allocation also impacts the quality of the existing leaves. As the flower scape hardens, the leaves may become tougher and develop a woodier texture. While the leaves remain edible, their flavor can become stronger, more pungent, or even slightly bitter, making them less desirable for recipes that rely on a fresh, mild taste. To maximize the harvest of tender, mild-flavored leaves, snip the flower scapes as soon as the buds appear, redirecting the plant’s energy back into producing foliage.
Culinary Uses for Chive Blooms
Allowing chives to flower provides a unique and flavorful culinary ingredient distinct from the leaves. The spherical purple blossoms are edible and offer a delicate, mild onion and garlic flavor, often described as a whisper of the stronger taste found in the leaves. These blooms are typically available for a short season in late spring to early summer.
The flower heads are composed of many small, individual florets that can be separated and used as a visually appealing garnish. They add color and a subtle savory note when sprinkled over salads, soups, or egg dishes. Another popular method is to infuse them into white wine vinegar, which takes on a blush-pink hue and a mild onion flavor perfect for vinaigrettes. Alternatively, the florets can be mashed into softened butter or cream cheese to create a flavorful compound butter or spread.
Post-Flowering Maintenance and Harvest
Regardless of whether you harvest the blooms or remove the buds, a maintenance cut is necessary once the flowering cycle is complete. This process, often called deadheading, involves removing the spent flower heads before they dry out and scatter seeds. Chives self-seed aggressively, and a single flower head can produce hundreds of seeds, potentially leading to the plant becoming invasive in garden beds.
After removing the spent blooms, giving the entire clump a “haircut” is the best practice for plant rejuvenation. Using clean, sharp scissors, cut all remaining leaves and scapes down to one to two inches above the soil line. This cut forces the perennial plant to produce an entirely new flush of tender, flavorful green growth. The plant will regenerate quickly, often within a few weeks, providing a second, high-quality harvest that lasts through the summer growing season.