How to grow Chives

Where to plant

Chives do best in full sun in rich, well drained soil, but they tolerate light shade, with fewer flowers, and most soil types. They are hardy to about zone 4; in cold climates the leaves die back in winter and regrow in spring, and in mild climates they may stay green all year.

Across the North, the Midwest, the Mountain West and Alaska, sow or plant divisions in spring once the soil is warm, or in late summer. In the Mid-South, the Mid-Atlantic and the Pacific Northwest, plant in early spring or early fall. In Florida, the Gulf South, Texas and the desert, plant in the cooler months from fall to spring; the leaves are more pungent in hot weather.

Choosing a variety

Common chives have hollow, blue green leaves and pink to purple flowers in late spring. Seed strains such as Dolores and Polyvert are bred for dark, uniform culinary leaves, and Profusion is a sterile form that flowers longer and does not self seed. Garlic chives (Allium tuberosum) have flat leaves, white flowers in late summer and fall, and a stronger garlic flavor; NC State advises growing them in a pot or deadheading them, as they spread readily by seed and underground roots.

How to plant

1. Start seed indoors a few weeks before the last frost, or sow directly once the soil is warm, a quarter inch (6 mm) deep.
2. Plant out clumps of several seedlings together, about 12 inches (30 cm) apart.
3. For quicker results, plant divisions from an existing clump; divisions with at least five small bulbs establish quickly.
4. Water in well and mulch to keep down weeds; the roots are shallow, so avoid deep hoeing.

Watering and feeding

Chives are drought tolerant once established, but they grow best with consistent moisture. Water in dry spells, especially in pots.

They have low nutrient needs and do not need regular feeding; compost dug in at planting is enough.

Pruning and care through the year

• Deadhead after flowering to stop the clump self seeding around the garden.
• After flowering, cut the whole clump back to about 3 inches (8 cm) to force fresh, tender leaves.
• Divide clumps every 2 to 3 years to keep them vigorous.
• In cold regions, clear away the old dead foliage in late winter before new growth starts.
• Pot up a small clump in fall and grow it on a bright windowsill for fresh leaves through winter.

Harvesting

Cut leaves once they are about 6 inches long, snipping a few at a time about 2 inches (5 cm) above the base with scissors, so the clump keeps producing. Use green, firm leaves; older ones are tougher. Cutting the whole clump at once means waiting several weeks for regrowth.

Use chives fresh, chopped as a garnish just before serving; they keep about a week in the fridge. They can be frozen; dried chives lose much of their flavor. The flowers are edible too.

Growing in pots

Chives grow well in a pot at least 6 inches (15 cm) wide, alone or with other herbs such as basil and parsley. Keep the pot in sun, water regularly and divide the clump when it fills the pot.