Allium schoenoprasum
Chives (Allium schoenoprasum) are among my favorite herbs to grow, second only to lavender.
If you have yet to include this beloved herb in your garden, you are missing out on one of the most rewarding plants to grow – ever. I’m not exaggerating.
These hardy perennials are very easy to cultivate and are ideal for those who are just starting out with herb gardening.
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Chives are also ornamental, the pretty flowers attracting a plethora of butterflies and other beneficial insects – which makes them ideal for companion planting.
Functional and beautiful, I really can’t say enough about chives.
In this guide, I’ll cover how to grow these flavorful herbs. Here’s what’s ahead:
A. schoenoprasum is a member of the onion (or Alliaceae) family, native to Asia and Europe, where the plant has been used medicinally for centuries.
There is debate as to whether the species is also native to North America, or merely naturalized here.
Quick Look
Common name(s): Chives
Plant type: Perennial herb
Hardiness (USDA Zone): 3-10
Native to: Asia, Europe
Bloom time / season: Summer
Exposure: Full to part sun
Soil type: Fertile, organically-rich, well draining
Soil pH: 6.0-7.0, slightly acidic to neutral
Time to maturity: 60 days
Spacing: 8-10 inches
Planting depth: 1/4 inch (seeds), same depth as root system (transplants)
Mature size: 12 inches wide x 12-24 inches high
Water Needs: Moderate
Taxonomy
Order: Asparagales
Family: Amaryllidaceae
Genus: Allium
Species: Schoenoprasum
These small plants form bulbous roots, growing in clumps which can easily be divided every two to four years.
Reaching heights between 12 and 24 inches, individual plants are low-growing and compact, usually no more than 12 inches wide.
Their narrow, hollow leaves are bright green, and striking purple rounded flowers appear in May or June.
With a mild onion-like flavor, chives are ideal for use on omelets, salads, pizza, baked potatoes, and so much more.
The flowers are also edible – you can add them to salads as a pretty, tasty garnish. Plus they make attractive additions to cut flower arrangements.
Chives are hardy in Zones 3 to 10 and can be overwintered indoors in colder areas.
This herb makes an excellent companion to a variety of vegetables and herbs, from parsley and rhubarb to squash and nightshades, like eggplant, tomatoes, potatoes, and peppers.
Now that you’re better acquainted, it’s time to get growing!
How to Grow
Widespread throughout North America, chives are adaptable to most garden conditions.
But for the healthiest and most productive plants, you’ll want to keep the following in mind:
Light
If possible, choose a site in full sun, one that receives at least six hours of direct sunlight each day.
They will do fine in partial sun as well if that’s all you have available – in my experience they can tolerate as few as four hours of direct sunshine.
Soil
Chives love fertile, organically-rich, well-draining soil with a pH of between 6.0 and 7.0.
To encourage robust growth throughout the season, add organic compost to the soil at the time of planting.
Keep in mind that root rot is possible if soil is especially poor draining.
Fertilizing
It’s always a good idea to conduct a soil test before adding any fertilizer.
You can use a mild, balanced fertilizer, with an NPK ratio of 4-4-4 or similar at planting time and once in the spring.
A top dressing with compost is usually enough unless your soil is very depleted.
Water
Water new transplants and seedlings regularly in the absence of rain.
When they are established, chives can be quite drought-tolerant, but for best results, keep the soil evenly moist but not waterlogged.
During the heat of summer be especially vigilant about watering, if you want the most flavorful herbs with high yields.
If you are growing your chives in containers, be aware that the soil in pots typically dries out faster than in the ground and they may need to be watered more frequently.
Where to Buy
In addition to the common variety, North American gardeners may come across garlic chives (A. tuberosum), giant Siberian chives (A. ledebourianum), and Siberian garlic chives (A. nutans).
Each of these species has a different flavor.
Chives
A. schoenoprasum seeds are available from High Mowing Seeds.
For something a little different, A. tuberosum aka garlic chives seeds are available from True Leaf Market.
Garlic Chive Seeds
This species produces attractive white blooms.
You can learn more about garlic chives here.
Maintenance
If you’re primarily growing chives to use in the kitchen, consider cutting off flower buds before they bloom. Doing this will encourage more vigorous growth.
Additionally, by not allowing flowers to go to seed, you will keep chives from spreading into areas of your garden where they aren’t wanted.
Deadheading, the process of removing spent blooms, will help to encourage new flowers, if that is what you prefer.
Dividing plants every two to four years helps to promote healthy growth. Generally, the best time to divide is in late winter to early spring.
You can also divide the clumps in early fall, just be sure to give plants enough time to become established before the first frost.
Mulch
Mulch with compost, wood chips, or pine straw to help retain moisture, suppress weeds, and add additional organic matter to the soil.
Winter Care
To overwinter, you can dig up or divide existing plants and pot them up in small containers.
You can grow them on a south-facing windowsill through the winter, and plant out again in the spring.
Another option for overwintering is to plant them in a container initially. When temperatures start dropping, move the container indoors.
Propagation
Propagating chives is very easy. You can choose to start from seed or if you or a friend have an existing clump, you can propagate them by division.
From Seed
If you choose to sow seeds it’s best to start them indoors eight to 10 weeks before the last spring frost.
You can also direct sow seeds outdoors as soon as the soil is workable.
Keep in mind if you direct sow outdoors, you may not experience much of a harvest or bloom until the following year, when plants have a chance to become established.
You can learn more about how to start chives from seed here.
By Division
To divide an existing clump, water the plants ahead of time.
Cut the leaves back to just a few inches above the ground. Use a pitchfork to dig up the clump, and lightly tap the roots on the ground to break up the root ball a bit.
Then simply pull the root ball apart to create smaller clumps. Don’t worry too much about damaging or ripping the roots, chives are tough.
Hold back on harvesting newly divided plants for a few weeks, or until they are established.
Transplanting
Whether you have grown your own seedlings or purchased nursery starts, be sure to harden off your young plants before putting them in the ground.
Prepare your soil by loosening it to about six inches down, amend with compost, and add a little grit to improve drainage if necessary.
Dig holes the same size as the containers your plants are currently growing in, remove the plant from the pot, setting it in the hole. Backfill with soil and water in well.
If you plant your chives in a group, space them eight to 10 inches apart, to allow them to fill in and form a clump. This works well if you want to create a formal edge or border.
If you prefer seeing some mulch in between your plants or are planting them within a cottage style garden, space them a minimum of one foot away from other plants.
Managing Pests and Disease
Chives are generally resilient and low-maintenance, which is part of their charm. But that doesn’t mean they’re completely immune to pest and disease problems.
Let’s take a look at the most common issues you might encounter and how to handle them.
Pests
Though deer, rabbits, and other herbivores tend to give chives a pass thanks to their strong oniony scent, insects aren’t always deterred.
Aphids
Aphids are the most common culprit. These tiny, soft-bodied pests congregate on the foliage, feeding on sap and causing yellowing or curling.
You might also spot the sticky residue they leave behind, called honeydew, which can attract sooty mold.
A strong spray of water from the hose can knock them off, or you can use insecticidal soap as needed.
Learn more about dealing with aphids here.
Onion Maggots
Onion maggots (Delia antiqua), while more common in larger allium crops like onions and shallots, may occasionally attack chives.
The larvae burrow into the roots, leading to yellowing leaves and stunted growth.
Floating row covers can help keep the adult flies from laying eggs.
Thrips
Thrips can also target your herbs, especially in dry weather.
These slender insects leave silver streaks or speckled damage on the foliage as they feed. Neem oil is an effective treatment for light infestations.
Learn more about how to manage thrips here.
Disease
These herbs don’t suffer from a long list of diseases, but a few fungal pathogens can become an issue in the right – or wrong – conditions.
Downy mildew is one of the primary concerns. This disease is caused by fungus-like pathogens called oomycetes and they thrive in cool, damp environments.
Symptoms include grayish patches on the leaves. You might also see the tips start to brown and die back.
Rust is another fungal foe. It shows up as small orange or brown pustules on the foliage, weakening the plant over time.
Remove and dispose of infected foliage as you see it. Avoid working among the plants when they’re wet, as this can spread spores.
Finally, Botrytis, also known as gray mold, may develop if chives are overcrowded, growing in poorly draining soil, or exposed to prolonged moisture.
This fuzzy, gray growth typically starts on older or damaged leaves. Cut out affected parts and give your plants a bit more breathing room.
Harvesting
Harvesting in the early morning is preferred, before the heat from the sun dehydrates the leaves.
To harvest, wrap your hand around a clump of leaves and cut with clean, sharp scissors or a knife a couple of inches above the crown.
Leaving some green at the base of the plant allows it to regenerate.
I like to store newly harvested leaves in water to keep them firm and fresh.
Fill a glass with a couple of inches of water, make a fresh cut at the base of the leaves, and stand them upright in the glass. Replace the water regularly – daily if needed.
Another great way to store chives is wrapped in a damp paper towel and placed in a sealed plastic bag in the fridge.
The leaves can be dried or frozen, but they lose a lot of flavor this way and are best eaten fresh.
Cooking Ideas
Chives are versatile in the kitchen, and can be used in a variety of different dishes from omelets to salads, and to add flavor to quiches.
Chopped up in cottage cheese or as a garnish for egg salad, a sprinkle of chives adds flavor to so many recipes.
They are a classic pairing with potatoes, and our sister site, Foodal, has a wonderful recipe for German potato salad which features chives as well as gherkin pickles and their juice.
If you enjoy baking, this recipe for sourdough biscuits with cheese and chives, also on Foodal, is sure to be a hit.
A Multipurpose Gift from the Garden
This easy-to-grow plant offers beauty, food, and pest-repellent properties, so what’s stopping you from adding versatile charm to your garden?
Don’t forget to put some in a pot near the kitchen, or even on a sunny kitchen windowsill for easy access.
Are you growing chives? Are yours more decorative, or culinary? Tell us about it in the comments section below!
And for more information about growing culinary herbs, check out these guides next:
