Chives (Allium schoenoprasum)

Chives (Allium schoenoprasum)

Chives are a perennial herb with a mild onion-like flavour. They grow in clumps and prefer full sun or partial shade with well-drained soil. They can be used as a garnish or flavouring in various dishes. They are a good source of vitamin A, vitamin K, folate, vitamin C, calcium, and iron.
Historically, chives have been used for their medicinal properties, including antibacterial, antifungal, and anti-inflammatory effects and are often used in companion planting to repel pests.

Sowing advice.

Fill a seed tray or pots with gritty/sandy compost and sow the seeds thinly on the surface. Lightly cover with soil and press down gently. Place the tray in a sunny spot or under glass to keep the temperature around 60-70°F (15-21°C). Water the seeds to keep the soil moist, but not saturated. Once the seedlings have their first true leaves, thin them to about 1 inch apart to prevent overcrowding.

After germination, which typically takes 2-3 weeks, provide plenty of sunlight but protect from intense midday sun if growing indoors. Water regularly, ensuring the soil remains moist but not saturated. When seedlings have at least 2 sets of true leaves and the outdoor temperature has stabilized around 50°F (10°) chives can be transplanted outside. Choose a sunny spot with well-draining soil. Space the chive plants about 8-12 inches apart. Plant them at the same depth as they were in their containers, and water well to settle the soil around the roots. Mulch around the base of the plants to help retain moisture and suppress weeds.

Harvest when over six inches long by cutting off 1.2 inches above the soil, to allow regrowth. Established clumps of chives can be propagated by dividing and replanting.