Chives

Chives

Chives are a low growing member of the onion family. It is a clump forming, erect perennial with small bulbs just below the soil surface. The leaves and flowers can be eaten as a herb.

Family: Amaryllidaceae
Botanical Name: Allium schoenoprasum
Common Names: Chives, Cive, onion grass

Foliage: Deciduous, onion-scented, narrowly cylindrical upright leaves.

Flowers: Attractive round, papery flowers. Bright purple or pink in colour.

Flowering Period: Summer.

Soil: Moist but well-drained, fertile soil (chalk, clay, sand or loam). Acid, alkaline or neutral pH.

Conditions: Full sun or partial shade. Plant in an east, west or south facing aspect.

Habit: Upright, low growing, clump forming.

Type: Perennial.

Origin: Northern hemisphere.

Hardiness: Fully hardy in the UK.

Planting and Growing Chives

Easy to grow from seed or by division. Plant in any well-drained moisture-retentive, fertile soil, in full sun or partial shade. Does well in heavy soils so long as they are well drained.

Often grown as edging plants in the herb or kitchen garden.

Taking Care of Chives

Water well in hot dry weather, particularly when grown in containers. Lift and divide every three or four years to reinvigorate the plants. The leaves die back in winter and regrow in spring.

Pruning Chives

Removed the flower stems if you want to stimulate the best foliage growth. Alternatively leave the flowers in place for an attractive garden display.

Pests and Diseases

Prone to onion white rot and downy mildew. Generally pest free.

Propagating Chives

Established clumps can be divided and replanted in September or seeds may be sown thinly in spring, in pots or containers under-glass or direct sown in late spring/summer. Sow at a depth of 1/2in (1cm). Germination usually takes around two to three weeks. Thinning out is not usually necessary. Harden off plants sown under-glass before planting out.

Culinary Uses

The leaves have a delicate mild oniony flavour, which can be used in any savoury dish. Chopped leaves are a useful garnish for salads, soups, sandwiches and cheese dishes. The flowers can be similarly used. The leaves can be frozen but are best used fresh.

Harvesting Chives: Harvest from June to September. Cut the leaves off close to the ground and use fresh. Regular cutting encourages the development of more leaves.

Varieties of Chives

Allium schoenoprasum (common chives) upright hollow grass-like leaves and round pinky-purple flowers. Height and spread to 12in (30cm). For sale at You Garden.



Allium tuberosum (Oriental garlic or Chinese chives) broader, garlic-flavoured leaves and white flowers. For sale at Van Meuwen.

Allium ledebourianum (Siberian chives) a taller variety with blue-green leaves and purple-lavender flowers.

Allium nutans (Siberian garlic chives) a taller form from western and central Siberia with rosy violet flowers. It has similar leaves to A. tuberosum but without a strong garlic flavour.