When to plant
Perennial in zones 3–9. Direct sow in spring or divide existing clumps. Slow to germinate from seed (14–21 days). Buying a small plant is faster. One of the earliest herbs to emerge in spring and one of the last to die back in fall. Excellent container plant.
Soil & site
Adaptable to most well-drained soils. pH 6.0–7.0. Chives don't need rich soil but do well with a compost amendment. Thrives in containers and borders. Divide clumps every 2–3 years in spring to rejuvenate.
Feeding
Light feeder. A spring application of balanced fertilizer or compost is enough for the whole season. Overly rich soil produces floppy, weak leaves.
Common problems
Thrips, aphids, onion leaf miner (rare). Downy mildew in wet conditions. Generally very trouble-free — one of the most carefree herbs in the garden. Can spread by self-seeding if flowers aren't deadheaded.
When to harvest
Leaves are ready when they're 6 inches or taller. The plant should be established (at least 8–10 leaves present) before the first harvest. For flowers: harvest the purple pompom blooms when they're fully open for culinary use. For seeds: wait until the flower head dries and seeds are black.
How to harvest
Snip leaves with scissors 1–2 inches above the soil, cutting the entire clump down evenly. Avoid pulling or tearing, which can damage the bulbs. The plant will regrow and be ready again in 2–3 weeks. Do this 3–4 times per season. Deadhead flowers (or harvest them) to prevent excessive self-seeding.
Storage & use
Use fresh for best flavor — dried chives lose most of their flavor. Chop and freeze in small portions; frozen chives are excellent in cooked dishes. Store fresh cuts in a glass of water (like flowers) in the refrigerator for up to a week. Edible flowers with a mild onion flavor — use as a garnish.
Useful for growing chives
A few things that make this one easier — chosen for this plant, not a generic list.
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