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Planting, Growing, and Harvesting Chive Plants
Planting
Chives grow best in full sun, though they will tolerate light shade. Ideally, the soil should be moist, fertile, and well-draining. Before planting, incorporate 4 to 6 inches of well-composted organic matter. Work compost into the soil to a depth of 6 to 8 inches. (Read more about soil amendments and preparing the soil for planting.)
When to Plant Chives
- Chives are considered a cool-season crop, meaning they grow best in the spring and fall. The harsher temperatures of summer usually cause them to go dormant until cool weather arrives again.
- For a head start in colder regions, start chive seeds indoors 6 to 8 weeks before the last spring frost. (See local frost dates.) Transplants need good growth before being set in the garden.
- Outdoors, sow seeds as soon as the soil is workable in the spring. They can take a few weeks to germinate, so don’t panic! For the best germination and growth, the temperature of the soil should be between 60º and 70ºF (15º and 21ºC).
- Plant transplants outdoors once the threat of frost has passed.
How to Plant Chives
- Sow seeds about 2 inches apart and no more than ¼ inch deep. Cover with a thin layer of soil.
- Once seedlings emerge, thin them so that plants are spaced between 4 to 6 inches apart in all directions.
Harvesting
How to Harvest Chives
- Begin harvesting chive leaves about 30 days after you transplant or 60 days after seeding.
- Be sure to cut the leaves down to the base when harvesting (within 1 to 2 inches of the soil).
- Harvest 3 to 4 times during the first year. In subsequent years, cut plants back monthly.
- The chive plant will flower in late spring or early summer. The flowers are edible and taste best just after they have opened—they should look full and bright.
How to Store Chives
- Use chives when they’re fresh or frozen (freeze the leaves in an airtight bag). Dried chives lose their flavor.
- Store chives in a cool place in a resealable container.
Recipes
Catherine Boeckmann
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Wish you luck with your chives, though I am sure you will be just fine! There are also garlic chives you might enjoy as well.
At what point are the seeds ready to harvest for future planting? Ours just came out in flowers, but I am not sure what to look for as the seed.
Chive seeds will develop after the flowers are pollinated. The flower head will dry to a pale tan color, and the stem will start to turn brown: At that point, the seeds inside should be ready to harvest. Snip off the dried flower heads (you might place a white plate or bowl underneath to catch any seeds that might fall), place them in a paper bag, and shake (alternatively, you can rub the flower head gently between your fingers over a bowl). The black seeds will release and you can collect them. Be sure to separate them from the chaff (the rest of the flower head pieces). Store in an airtight container in a cool, dry, dark place; the seeds may last 1 to 2 years. Chive varieties may cross pollinate, so you might not get exactly the same offspring as the parent plant if other varieties are about.
I have harvested the seeds from my chive plant. I don't want more plants, so can I eat the seeds - scattered as a condiment, perhaps?
Which part of the chive plant do you eat? Is it the thicker stems that grow the flowers or the softer leaves with no flowers?
Any part of the chive plant is edible. Most people eat the long green stalks raw, snipping them with scissors into dishes. You can even eat the pretty flowers; scatter them into salads.
I haven't cut my chives back this year. I had a BUNCH, and they all bloomed into gorgeous flowers. Now, the leaves are toppling down. The base of the leaves are very thick and woody. Should I just snip them down? Will they re-grow this season?
Opinions seem to be mixed about cutting back chives. Some sources suggest cutting back the entire plant to remove spent flower stalks, to about 2 inches in height. Other say do not cut down the entire clump; the plant needs some of its leaves to ensure future growth.
Either way, chives will come back next year; they are perennials.
Can you make a tea out of the flowers. My chives are beautiful right now and I need to harvest. Last year was my first time planting chives. No flower then but now wow. Can I also freeze the flowers?
I preserve my chives in butter and freeze it. Soften (not melt)a pound of butter, add about one cup of finely diced chives and mix well. The mixture can be put in ice cube trays to freeze, then pop them out and store in a ziplock bag, or mold the chive butter into a log, wrap with plastic wrap and store in he freezer, when you want to use some, slice off a chunk and rewrap the rest for the next time! This chive butter is great in eggs, veggies and, my favorite, on a grilled steak. Enjoy!
