Chives

Chives seeds grow one of the most reliable and rewarding perennial herbs in the kitchen garden. Allium schoenoprasum — the smallest of the edible onion family — produces slender, hollow, deep-green leaves with a mild, fresh onion flavour that sits somewhere between a green onion and garlic. In late spring, plants erupt with pretty purple-pink globe flowers that are just as edible as the leaves, adding a gentle floral bite to salads and butters.

Growing Guide

Chives are hardy perennials that thrive in full sun to partial shade, making them one of the most adaptable herbs for borders, raised beds, or containers on a sunny windowsill. Direct sow seeds outdoors in early spring once soil can be worked, or start indoors 6 to 8 weeks before last frost. Seeds germinate in 10 to 14 days at soil temperatures of 15–21°C (60–70°F). Sow seeds shallowly, about 5mm (¼ inch) deep, in clusters of 6 to 8 seeds per spot. Thin or transplant clumps to 20 to 30 cm (8 to 12 inches) apart. Chives prefer well-drained, moderately fertile soil and appreciate consistent moisture, though they tolerate short dry spells once established. Plants reach harvestable size in approximately 60 to 90 days from seed. In subsequent years, established clumps bounce back reliably each spring — simply divide every 2 to 3 years to keep plants vigorous.

Harvest & Use

Begin harvesting once leaves reach 15 cm (6 inches) tall, cutting with scissors or a sharp knife about 2 to 3 cm above the soil line. This encourages a flush of fresh new growth — plants can be cut back multiple times through the season. The hollow leaves carry a delicate onion flavour that mellows further with gentle heat, though chives are best used fresh or added at the last moment to preserve their bright colour and taste. Chop over baked potatoes, fold into cream cheese, whisk into vinaigrettes, or scatter over soups and egg dishes. The edible lavender flowers make a striking garnish or can be infused into vinegars. For storage, chives freeze well — snip directly into a freezer bag — and can be dried, though freezing better preserves their flavour. Pot up a clump in autumn to keep a supply growing on a bright indoor windowsill through winter.

A staple herb that earns its space year after year, chives reward even the most casual gardener with minimal fuss and maximum versatility at the table.