Herb – Chives

Description

50 Seeds per pack

Chives (A.K.A. Onion Chives)

Days to Maturity 60-80 Days

 Sun Requirements: Full sun; tolerates partial shade.

Botanical Name: (Petroselinum crispum)

A cherished perennial herb, onion chives have long been a popular kitchen staple due to their mild onion flavor and dependable growth. Closely related to onions and leeks, this clump-forming plant returns year after year with little fuss.

Growing in tidy clusters, plants reach 10–15″ tall and bear narrow, tubular stems about ⅛″ thick. From mid spring to early summer, they bloom with rounded flower heads, typically purple but occasionally pink, white, or red, each ½–¾″ across. Both the slender, hollow leaves and rounded blossoms are edible—the flowers adding a soft onion note and making an elegant garnish.

Its flavor is more delicate than common onions, with a gentle sharpness akin to young leeks. Add freshly chopped leaves at the end of cooking to sauces, potatoes, eggs, and more. Blossoms can be gently separated and used to dress salads or savory dishes.

For storage, chives may be refrigerated fresh or frozen once chopped. Drying is possible, though the flavor softens. Packed with vitamins A and C, along with calcium and iron, chives are a must-have for any garden!

Planting Instructions for Onion Chive Seeds

When to Plant:
Sow chives indoors 6–8 weeks before the last frost date, or direct seed outdoors 4–6 weeks before the last frost. Transplants may be set out in early spring as soon as the soil can be worked. For a continuous indoor harvest, chives can also be grown in containers year-round in a sunny window.

How to Plant:

Sow seeds ¼″ deep in rows or containers. For direct seeding, sow 4–6 seeds every 6″, or broadcast thinly over the soil surface. Lightly press or cover seeds—chive seeds benefit from light exposure during germination. Keep the soil consistently and evenly moist throughout the germination period, which typically takes 7–14 days. Once seedlings are a few inches tall, thin to 2–3 plants per 4–8″. If transplanting clumps, space them 8–12″ apart to allow for mature spread.

Growing Conditions:
Chives prefer full sun (at least 6 hours of direct sunlight daily) but will tolerate partial shade, especially in hot climates. Plant in loose, well-drained soil enriched with aged compost or other organic matter. Ideal soil pH is between 6.0 and 7.0. Over-fertilizing may reduce flavor, so use compost-rich soil and avoid heavy feeding.

Watering and Fertilizing:
Water deeply when the top inch of soil feels dry. Consistent moisture encourages tender leaf growth. Apply a light mulch to retain moisture. For container-grown plants, feed every 4–6 weeks with a diluted liquid fertilizer. Garden-grown chives typically require no supplemental feeding if planted in rich soil, though a light spring application of balanced fertilizer may help support heavy harvests.

Harvesting:
Begin harvesting once leaves are 6″ tall by snipping individual leaves about ½″ above the base. Cut from the outside of the clump, leaving the center intact. To encourage more leaf production, remove flower buds before they bloom. Both leaves and blossoms are edible.

Storage:
Chives are best used fresh but can be chopped and frozen for long-term use. They also preserve well in herb butters, vinegars, and oils. Avoid drying, as this reduces flavor.

Special Notes:
Divide clumps every 3–4 years in early spring to maintain vigor. In fall, after the first frost damages foliage, cut plants back to the ground. They will return vigorously with new growth in early spring.

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