Chives (Allium schoenoprasum) are popular perennial herbs prized for their delicate, mild onion flavor. They are relatively easy to cultivate, growing in dense clumps of slender, hollow, green leaves. Knowing the correct harvesting procedures maximizes flavor and encourages vigorous regrowth throughout the season, ensuring a steady supply of fresh herbs.
Determining the Ideal Time for Harvest
The readiness of chives is indicated by the maturity of the clump and the height of the foliage. Harvesting should begin once the plant is well-established, typically in its second year of growth, when the leaves are sturdy and dark green. Leaves are ready to be cut when they reach a height of at least 6 to 8 inches above the soil line. This height ensures the plant has sufficient photosynthetic capacity to recover quickly after cutting.
The growing season begins in early spring, allowing for continuous harvesting through the first hard frost of autumn. Regular trimming promotes the production of new, tender foliage, which is preferred for its milder taste. Harvesting too early or taking too much from a newly planted clump can stress the plant and slow its development.
Proper Harvesting Technique
The technique for cutting chives directly influences the plant’s health and recovery speed. Use clean, sharp tools, such as kitchen scissors or small garden shears, to ensure a clean cut that minimizes damage. Dull blades can crush the hollow stems, making them susceptible to disease or slowing regrowth.
The cut should be made about 1 to 2 inches above the soil line. This ensures the plant’s basal white portion and root structure remain intact, allowing for rapid regeneration. When harvesting, snip the leaves from the outside of the clump first.
To maintain vigor, never remove more than two-thirds of the entire clump in a single harvest. Leaving at least one-third of the foliage intact allows the plant to continue sufficient photosynthesis to support the root system and fuel the next flush of growth.
Harvesting Chive Flowers and Buds
The purple flowers and buds are edible and offer a subtle, delicate onion flavor. Flowers are best harvested just as the buds begin to show color, before they fully open into a spherical bloom. Harvesting them at this stage preserves the petals’ texture for use as a garnish.
Removing these flower stalks, or scapes, prevents the plant from expending energy on seed production. This redirection encourages the plant to focus on producing more green foliage. If the flowers mature, they will dry and release seeds, which can lead to excessive self-seeding.
Post-Harvest Care and Storage
Following a substantial harvest, immediate care helps the chive clump recover quickly and initiate new growth. Thoroughly watering the plant is beneficial, especially if the weather has been dry, to aid in nutrient uptake. A light application of a balanced or nitrogen-rich liquid fertilizer can provide the necessary boost for rapid regeneration.
For short-term storage, freshly cut chives can be wrapped loosely in a damp paper towel and placed inside a plastic bag in the refrigerator, where they remain fresh for about five to seven days. For longer preservation, freezing is the preferred method because it retains more of the herb’s volatile oils and flavor compared to drying. Finely chopping the chives and freezing them in ice cube trays with water or oil is an effective technique for long-term use.