Herb, Chives

48 in stock

    • 45 $


Quick Overview

HERB, Chives –
Allium Schoenoprasum

FULL SUN Native to the Orient, Chives have been a food ingredient for more than 5000 years starting with the Chinese and quickly adopted by the Greeks. The earliest colonists brought Chives to America in the 1600s. The 8-10 in. grassy leaves grow in clusters and produce oblong, pink flowerheads. Leaves and flowerheads are edible. Plant in late spring after the danger of frost has passed and the soil has warmed. Chives are best grown in clusters, so broadcast the seed like grass seed and cover soil. Chives need constantly moist soil and darkness to germinate. When seedlings are 2 in. high, thin, leaving 1 in. between plants. Harvest throughout the season by cutting leaves off the plants, aggressively. Never cut all the leaves, because bulbs need a few leaves in order to send out new shoots.

Type Spacing Planting Depth Days to Germination Maturity
Biennial 1 in. 1/2 in. 14-21+ 75

Herb, Chives

Chives are one of the oldest, cultivated herbs known to mankind. Having originated in the Orient, by the 1500s, chives were a part of most European gardens. Unlike most herbs, chives were rarely considered for medicinal purposes, but they were an essential culinary ingredient. The chopped leaves complement potatoes, artichokes, cauliflower, corn, peas, carrots, poultry, fish, veal and cheese. The flowers, often overlooked, are full of flavor and an excellent condiment when consumed fresh.

Chives are considered to be a good companion plant for carrots, grapes, roses and tomatoes. They are a deterrent for Japanese beetles and can prevent black spot on roses and mildew on cucumbers.

Chives do well in containers, but they require a period of cold dormancy. If bringing the container inside, leave it outside until the cold has caused all the leaves to die back and the roots to freeze. Once this has been accomplished, bring indoors and place on a sunny windowsill. Leaves emerge within a few weeks.

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