Chives

Chives (Allium schoenoprasum) are a popular, easy-to-grow herb in the onion family, grown for their mild, onion-flavored leaves. They’re native to a broad range of the temperate Northern Hemisphere.

Small bulbs sprout narrow, cylindrical leaves about 12 inches (30 cm) tall, and you can pick them for many years. In late spring and summer, chives produce pompom flowers that are edible and rich in nectar for pollinating insects. In mild climates the plants may stay green all winter, but in cold climates the leaves die back and regrow in spring.

From seed. Chives are easy to grow from seed or from divisions. Sow about ¼–½ inch (0.5–1 cm) deep. Seeds germinate in 7–14 days at 65–70 °F (18–21 °C). You can sow directly outdoors after your last frost date, or sow indoors in early spring and plant the seedlings out in late spring or early summer, once they’re about 4 inches (10 cm) tall. Thin outdoor seedlings to 6–8 inches (15–20 cm) apart.

From a plant. Young potted plants are the quickest and easiest way to start. They can be planted outside at any time of year, though spring is ideal, and large plants can often be pulled apart into several smaller clumps.

Sun, soil and pots. Chives grow in full sun to partial shade, in average, well-drained soil. They grow well in containers: use a pot at least 8 inches (20 cm) wide and deep, filled with a soil-based mix.

Watering. In their first summer, water new plants whenever the weather is dry. After that, chives in the ground seldom need watering, but potted plants should be kept evenly moist through the growing season. Chives tolerate drought once established but grow best with consistent moisture.

Feeding. Chives have low nutrient needs and don’t need regular fertilizing.

After flowering. Snip off spent flower stalks at the base to keep plants neat, unless you want them to self-seed. Or cut the whole clump down to about 2 inches (5 cm) for a fresh flush of leaves.

Dividing. Lift and divide clumps in spring or fall every three or four years to keep them from getting overcrowded.

Chives have no serious pest or disease problems, though root rot may occur in poorly drained soil. Look out for aphids and leek rust. Deer and rabbits tend to leave them alone.

Chives can self-seed readily. Deadheading after the flowers fade cuts down on volunteer seedlings.

Start harvesting once the leaves are about 6 inches (15 cm) long. Snip leaves with scissors just above the base whenever you need them; the more often you harvest, the more new leaves grow. Chives are best used raw, because they lose their flavor when cooked.

The flowers are edible too: pick newly opened heads and scatter the tiny flowers over salads. For winter pickings, pot up a clump, bring it indoors and keep it on a sunny windowsill.

Freshly cut chives keep in the refrigerator for up to a week. They can also be frozen or dried, though dried leaves lose a lot of their flavor.

Pet poison experts list chives as toxic to cats, dogs and horses. They contain N-propyl disulfide, which can cause vomiting and the breakdown of red blood cells (anemia), along with blood in the urine, weakness, a high heart rate and panting.