How to Grow Chives

General Information

Botanical Name:

Allium schoenoprasum

Common Names:

Chives, flowering onion, wild chives

Plant Family:

Amaryllidaceae

Type:

Culinary; Medicinal; Aromatic; Cool Season to Mild Warm Season Grower depending on the climate.

Our Favorite Varieties:

Grolau, Kobold, Yellow Chives Flowering Chives

Know Before You Grow

Growing Zones:

3 – 9

Frost Hardy:

Yes. Chives are a hardy perennial.

Heat Tolerant:

Moderate. They handle warmth, but grow best in cooler conditions and with moisture.

Stratification:

No

Rows, Beds, Containers:

Yes to all three.

Starting from Seed

When:

Start indoors 6–10 weeks before last frost, or direct sow outdoors after frost danger passes and soil can be worked.

Soil:

Seed-starting mix

Depth:

1/4″

Water:

Keep evenly moist, not soggy

Germination:

7–14 days

Up Pot:

Up pot when seedlings are large enough to handle and need more root room.

Light:

14–16 hours under grow lights indoors; full sun to part shade outdoors

Soil Temperature:

65°F–70°F

Heat Mat:

Helpful, but not required.

Harden Off:

Yes, 7–10 days before transplanting outdoors.

Row, Bed, Container Prep

Soil:

Average, well-drained soil

pH:

6.0–7.0 is a good working range for garden chives.

Soil Depth or Pot Size:

6–8 inches of workable soil is enough; one clump does well in an 8–10 inch pot or larger

Trellis:

No

Fertilizer/Feed:

Light feeding is enough. Compost-rich soil is usually sufficient, with a light balanced feed if growth is weak.

Compost:

Mix in compost before planting

Transplanting/Up Potting

When:

Transplant after frost danger passes, or once seedlings are sturdy enough and outdoor conditions are suitable.

How:

Transplant gently, keeping seedling clusters intact if grown that way.

Depth:

Same depth it was growing before.

Spacing:

2–8 inches apart depending on how large you want the clump; rows 18 inches apart

Mulch:

Light mulch is fine once established

Water:

Water in well after transplanting and keep evenly moist while establishing

Direct Sowing

When:

In spring after frost danger passes and soil can be worked; later sowings can be made for continued harvest.

Depth:

1/4″

Spacing:

Place 4–6 seeds every 6″ or 1–2 seeds per inch, then thin to 2–3 plants every 2–8″

Water:

Keep the seed zone evenly moist until germination and establishment

Light:

Full sun to part shade

# in Sq. Ft. Planting:

4 for roomy clumps; up to 9 for smaller clumps harvested often.

Growing Care

Fertilizer/Feed:

Feed lightly if needed. Rich, composted soil is usually enough.

Days to Maturity:

About 80–90 days from seed for a good harvestable clump; sooner from divisions or established plants.

Water:

Keep evenly moist, especially during active growth. Established chives tolerate some drought, but best growth comes with regular moisture.

Pruning/Harvesting:

Harvest once plants are about 6 inches tall by clipping leaves at the base. Leaves can be cut several times per season. Deadhead flowers if you do not want self-seeding. Divide mature clumps every 3–4 years

Mulching:

Optional light mulch to conserve moisture

Pollination:

Not needed for leaf production. Flowers attract bees and other pollinators

Companions & Antagonists

Plant Family:

Antagonists:

Carrots

None

Tomatoes

–

Brassicas

–

Strawberries

–

Attracts & Repels

Attracts:

Repels:

Bees and other pollinators when flowering.

Often included in mixed plantings because its onion scent may help confuse some pests

Pests & Disease

Pests:

Disease:

Aphids

Root Rot

Onion Thrips

–

Other sap-sucking pests.

–

Seed Saving

When:

After flowers dry and seed heads mature on the plant

Method:

Let flower heads dry, cut them, dry further if needed, then shake or rub out the seed.

Harvest Time

When:

Once plants are at least 6 inches tall and established.

How:

Clip leaves at the base rather than cutting halfway up the blade.

What:

Leaves and flowers are both edible

Storing:

Best used fresh; short-term refrigeration works, and leaves can also be dried

Preservation Methods:

Drying, freezing, herb butter, compound spreads, vinegar infusions

Medicinal Uses:

Traditionally Used for:

Traditionally used like other alliums for digestive support and as a mild tonic herb in folk use.

Forms:

Fresh herb, dried herb, infusion, vinegar infusion

Dosage or Application:

Traditional household use is mostly culinary or food-as-medicine style rather than strongly standardized medicinal dosing

NOTICE:

This information is based on historical/traditional fact. It is for educational purposes only. Lowe Bridges Farm will not be held liable for your use of this information. Your use of this information and the results thereof is your responsibility, and yours alone.

Culinary Uses:

Flavor Profile:

Mild onion flavor

Best Used In:

Potatoes, eggs, soups, salads, wraps, vegetables, dips, butter, cheese dishes

Forms:

Fresh leaves, chopped, whole blades, flowers, dried

As an Aromatic:

Used for:

Fresh green onion scent and light savory brightness

How:

Fresh in kitchen herb use, herb vinegars, butter blends, bouquets, and edible flower garnish

Troubleshooting

Weak thin growth:

Needs division, more sun, or a light feeding

Yellowing:

Often overwatering, poor drainage, or an aging clump

Poor regrowth after cutting:

Cut at the base and give the clump time to rebound

Flopping or crowded clump:

Divide mature clumps every 3–4 years

Too many volunteer seedlings:

Deadhead flowers before seeds mature

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