Chives are one of the easiest perennial herbs to welcome into the garden, grown for their slender onion-flavored leaves and round purple flowers that appear in late spring or early summer. Long used in kitchen gardens across Europe and Asia, they bring a mild allium flavor without the sharpness of full-sized onions.
In the garden, chives form tidy clumps that return year after year where conditions suit them. They are useful near kitchen doors, in herb beds, borders, containers, and pollinator plantings. Harvest the leaves for fresh cooking, let a few flowers open for bees, and divide established clumps when they become crowded.
Growing Guide
Timing
Start chives indoors about 6–8 weeks before the expected last spring frost, or direct sow outdoors in spring once the soil can be worked. Chives are cold hardy once established, but seedlings grow slowly at first and benefit from steady early care.
Transplant young plants outdoors in spring after they are well rooted. In mild climates, chives may also be planted in fall with enough time to establish before winter.
Sowing & Starting
Sow seeds about ¼ inch deep in moist seed-starting mix or prepared garden soil. Keep evenly moist until germination, which may take one to three weeks.
For indoor starting, sow several seeds per cell or small pot to create a small clump. Transplant clumps rather than trying to separate every individual seedling. Space plants about 8–12 inches apart in garden beds, or grow them in containers near the kitchen for easy harvest.
Returns details
Show customers how much time they have for testing your products
