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Growing Chives
Introduction
| Chives (Allium Schoenoprasum) is a species of flowering plant in the family Amaryllidaceae that produces edible leaves and flowers. Their close relatives include the common onions, garlic, shallot, leek, scallion, and Chinese onion. |  |
Chives are native to temperate areas of Europe, Asia and North America.
Types
There are three main types of chives; Common, Garlic and Siberian chives.
The following table breaks down the differences:
| Types | Image | Description |
| Common Chives | 
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Common chives are the most readily available when you buy them from the store. Common chives grow in clumps of small, slender bulbs that produce very thin, blue-green leaves, ranging in height from 10-15 inches. Their edible, flavorful flowers can be found in white, pink, purple, or red, depending on variety.
These chives, which have a mild, slightly onion-y flavor, are best used fresh. Often used as a garnish, particularly in French cuisine, and are an ingredient used in fines herbs (a mix of chives, tarragon, chervil, and parsley). Chives should only be cooked briefly and served immediately after cooking due to their delicacy, otherwise the flavor will be lost; this is why they're most often used as a garnish. |
| Garlic Chives | 
| Also known as "Chinese" chives, garlic chives typically grow taller than common chives and have flatter leaves and white blossoms. They have a potent garlic flavor and unlike common onion chives, the stems are not hollow. They can be used just like common chives and provide even more savory flavor when used as a garnish. |
| Siberian Chives | 
| Sometimes referred to as blue chives due to their blue-green foliage, Siberian chives are another Asian species native to central and Northeastern Asian counties including Kazakhstan, Mongolia, Russia, and China. Siberian chives grow up to two feet tall, making them significantly larger than common or garlic chives. |
Germination & Propagation
Chive seeds need soil temperatures to be somewhere between 60 and 70°F. Much hotter or colder, and they will either stay dormant or they'll die off.
Sow seeds approximately ¼” deep; germination takes about 7-14 days (65–70°F). Seeds are best stored in the refrigerator and can be purchased directly from us via our Seed Store.
One can also use the method of "division", often called "divide and propagate" to multiply your chives. Once a clump of chives have sprouted and grown a little in a small pot removes the root ball from the container. Use a bucket half filled with water to perpetually dunk the root ball until you can get the sprouts to separate from one another.
Planting
Chives thrive in well drained soil rich in organic matter. The easiest and most successful way of growing chives is planting rooted clumps in spring, after frost danger has passed.
Chives also thrive when planted in small containers.
Sun and Water
Plant chives in a spot that receives at least six to eight hours of direct sunlight daily.
Keep the soil moist. Chives grow best when watered frequently, as long as there is proper soil drainage. Use the Best Hawaiian Soil Mix.
Fertilizing
Chives do not need much fertilizer to grow, in fact, too much can diminish the quality and fervor of the flavor. Apply a very light application of general purpose plant food every spring following the first growing season.
Harvesting
Begin harvesting chive leaves about 30 days after you transplant or 60 days after seeding. Clip leaves from the outer portion of the plant first, making sure not to clip all of the plant at once. If you make a mistake and cut back all of the plant it will grow back the following year. Wait to harvest your chives when the plant is at least six inches tall.
