Herb · Perennial herb
Chives
Allium schoenoprasumChives are a low-maintenance perennial allium, forming neat clumps of hollow, onion-flavored leaves that return reliably year after year. Their purple pompom flowers are edible too, drawing in pollinators when left to bloom. The one rule: snip leaves regularly, which keeps clumps productive and prevents them from becoming tough.
Sow depth
¼ in
Spacing
8 in apart
Sun
Sun or part shade
Germination
14–21 days
Time to harvest
60–90 days
Difficulty
Easy
When to sow chives
- Sow from about 10 weeks before your last expected frost until about 2 weeks before your last expected frost.
Start seed indoors — chives germinate slowly and benefit from an early start.Sow several seeds per cell, since clumps are thicker with multiple seedlings.Transplant out once seedlings are sturdy and frost risk has passed.
Divide clumps every few years — this keeps growth vigorous and leaves tender.Water during dry spells, though established clumps are fairly drought tolerant.Deadhead spent flowers to stop excessive self-seeding around the bed.
Snip leaves close to the base — regular cutting encourages fresh regrowth.Harvest a little at a time rather than shearing the whole clump.Pick flowers for salads just as they open for the best flavor.
Companion plants
The pungent scent of chives is thought to deter aphids from roses and carrot fly from nearby root crops.
Watch out for
Onion thrips — Silvery streaking on leaves appears during hot, dry weather. Regular watering and picking off affected leaves usually keeps them in check.