Chives are one of the easiest and most rewarding perennial herbs you can grow. They come back every year, require very little care, and add a mild onion flavor to countless dishes. With their tall green leaves and soft purple flowers, they also bring structure and beauty to the garden.
As shown in the opening section of the original article on page 1, chives are described as low-maintenance, long-season producers with few pests. That makes them an excellent choice for both beginner and experienced gardeners.
This guide covers everything from planting and propagation to harvesting and cooking.
Why Chives Deserve a Spot in Your Garden
Chives (Allium schoenoprasum) are true perennials. Once planted, they return reliably each spring. On page 2 of the original PDF, the author describes how chives reappeared the following year even after the soil had been leveled. That is because the underground bulb system survives winter and sends up new growth when temperatures rise.
They grow in clumps, spread gradually, and can live for many years if left undisturbed.
Their benefits include:
• Long harvest season
• Edible flowers
• Deer and pest resistance
• Self-propagating growth
• Attractive garden structure
Should You Start from Seed or Buy a Plant?
Starting from Seed
Chives are easy to grow from seed. As explained around page 4 of the PDF, they do not need to be started indoors. Once temperatures regularly reach the 60s and frost danger has passed, you can sow them directly outdoors.
Plant seeds about ½ inch deep and space them around 3 inches apart. Germination usually takes about two weeks. Warmer soil speeds the process.
If growing in containers, thin seedlings to one strong plant per pot.
Buying a Starter Plant
Starter plants are often available in spring at nurseries. If you find one, it transplants easily into your garden or container.
Because chives spread over time, even one plant can provide enough leaves for regular cooking use.
Planting Chives: Containers or Ground?
Chives grow well both in garden beds and in pots.
If planting in the ground, choose a permanent location where they will not be disturbed by tilling. Since they are perennials, they will return to the same spot every year.
If growing in containers, choose a roomy pot with good drainage. Plants in containers may need more frequent watering during hot summer months.
As shown in the photo on page 4 of the original PDF, mature chives form thick, upright clumps that can last several years in one location.
Seasonal Growth and Winter Care
Chives produce leaves throughout most of the growing season. When cold weather arrives, the plant dies back to the soil line.
If grown in pots, cut the leaves down in fall and store the container in a protected space such as a shed or garage. No heat is needed.
If planted in the ground, you do not need to do anything special. Just avoid disturbing the underground bulbets.
Understanding the Structure of a Chive Plant
The image on page 6 of the PDF clearly shows that each chive leaf is actually a hollow green tube. These tube-like leaves grow in clusters from underground bulbets.
Below the soil surface, small bulbets divide and form dense root systems. This is one of the main ways chives spread year after year.
Some leaves produce flower heads at their tips. Others remain strictly leaf growth.
Are Chive Flowers Edible?
Yes, and they are beautiful.
As shown on pages 7 and 8, chive flowers are round lavender clusters made up of tiny individual florets. Each floret is edible and has a light garlic flavor.
To use them:
• Cut the whole flower head
• Gently pull apart the small florets
• Sprinkle over salads, eggs, soups, or pasta
Do not cook the flowers. They are delicate and best used fresh as garnish.
If you want more leaf production, remove flower heads early in the season. As noted on page 9, flowering takes energy away from leaf growth.
Are Chives Deer and Pest Resistant?
For the most part, yes.
The onion scent of chives naturally repels many common pests. Deer and rabbits typically avoid them. Page 9 of the PDF explains that while animals might take an occasional bite, chives are rarely eaten down to the ground.
Chives also have very few disease problems in home gardens.
How to Harvest Chives
You can begin harvesting when leaves reach 6 to 8 inches tall, as explained on page 10.
Use scissors or garden shears and cut leaves near the base. Harvest one leaf at a time or snip several together.
Tips:
• Avoid cutting leaves with flower buds if possible
• Do not remove more than one-third of the plant at once
• Harvest regularly to encourage new growth
Chives can be harvested throughout summer.
How Chives Spread and Multiply
Chives propagate in three main ways.
By Seed
If flowers are left on the plant, they mature and form small black seeds, shown in the image on page 7. These seeds may fall nearby or be carried by wind and birds.
By Roots
This is the most reliable method. Underground bulbets divide naturally each year. As shown in the comparison photo on page 11, a second-year plant can become significantly larger by year four.
By Division
Every 3 to 4 years, divide mature plants to prevent overcrowding.
As described on page 12:
• Dig up the entire clump
• Shake off excess soil
• Separate into halves or thirds
• Replant about 18 inches apart
Late summer is ideal for division, though early spring also works.
Are Chives the Same as Green Onions?
No.
While both belong to the allium family, they are different plants.
Chives grow in clumps and are harvested leaf by leaf. Their bulbets stay underground and are not eaten.
Green onions grow as single plants and are harvested entirely, including the white bulb.
At stores, chives are sold as bundles of green leaves only, while green onions clearly show white bulbs.
Ways to Use Chives in Cooking
Chives are best used fresh or lightly cooked.
Ideas include:
• Topping for baked potatoes, eggs, and soups
• Stirred into scrambled eggs or tuna salad
• Mixed into cream cheese or butter
• Blended into dressings and vinaigrettes
• Combined with parsley and tarragon for fines herbes
Both leaves and flowers add color and flavor to dishes.
Final Thoughts
Chives are dependable, attractive, and practical. They return every year, resist pests, and provide steady harvests with almost no effort.
If you want a long-lasting herb that improves both your garden and your cooking, chives are one of the smartest choices you can plant.
