Growing chives for kitchen use and ornamental borders

Chives are one of the easiest edible plants you can grow, and they slip comfortably into almost any outdoor setup. With neat, grassy leaves and soft purple heads in late spring, they are as attractive as they are useful in the kitchen.

Whether you have a roomy backyard bed or just a few pots near a sunny door, chives offer a reliable source of mild onion flavor and a touch of color. Here is how to raise them so they stay healthy, tasty and long lived.

Understanding chives and choosing a type

The most common type for home use is common chives (Allium schoenoprasum). They have slender hollow leaves, a gentle onion taste and rounded purple heads. These are the ones typically sold in supermarkets and seed packets.

Garlic chives (Allium tuberosum) have flatter leaves, white heads and a flavor that leans toward garlic. They grow in similar conditions but can be a bit more vigorous and sometimes self-seed freely.

For most people, common chives are the best starting point. They are cold hardy, easy to divide and fit nicely along paths, around beds and in patio containers.

Light, temperature and location

Chives thrive in a bright position. Aim for at least 6 hours of direct sun per day. In hot regions, a little light afternoon shade helps keep leaves tender in mid-summer.

They are remarkably hardy and survive in-ground through winters in many climates, dying back and returning in spring. In very cold areas, a layer of mulch around the clumps can offer extra protection, especially for new plants.

Indoors, a very bright window or a supplemental grow light is usually needed. Without enough light, leaves become pale and floppy and the flavor is weaker.

Soil, drainage and basic preparation

Chives prefer loose, well drained soil that holds some moisture but does not stay soggy. They tolerate a range of soil types as long as water does not pool around the roots.

Before you set them out, mix in some finished compost or well aged manure to improve structure and supply gentle nutrients. Aim for a texture that breaks up easily in your hand rather than heavy lumps.

In pots, a good quality all purpose potting mix works well. Choose a container with drainage holes and a minimum depth of about 15 to 20 cm so roots have enough room to spread.

Starting chives from seed, divisions or nursery plants

You can begin chives from seed, a division from a friend or ready grown clumps from a nursery. Seed is economical but takes a little longer to reach harvestable size.

Starting from seed

Sow seeds in small trays or pots, barely covering them with fine mix. Keep them evenly moist and warm until they sprout, usually within 1 to 3 weeks. Once the seedlings are a few centimeters tall, thin them or transplant in small clusters.

Outdoors, wait until danger of hard frost has passed, then set clumps about 20 to 25 cm apart. Indoors, sow any time of year, but be extra careful to provide strong light as soon as seedlings appear.

Using clumps and divisions

If you buy established chive clumps, gently tease the roots apart into a few smaller sections. Replant these at similar depth to the original pot. Water slow and deep after transplanting to settle the soil around the roots.

Every few years, you can dig up older clumps, split them and replant to refresh growth and create new edging rows or containers.

Watering and feeding for steady growth

Chives like moisture but dislike sitting in water. Aim to keep the soil lightly damp, allowing the top layer to dry slightly between waterings. In the ground, regular rainfall may be enough, with extra water during dry spells.

In containers, check by sticking a finger into the mix to the first knuckle. If it feels dry at that depth, water until you see moisture coming out of the drainage holes.

They are not heavy feeders. A small handful of compost around each clump in spring, or a weak liquid feed once a month through the main growing season, is usually sufficient. Too much fertilizer can produce lush leaves with diluted flavor.

Cutting for the kitchen without weakening the plant

Once leaves are about 15 cm tall, you can begin to cut. Use clean scissors and trim from the base, leaving at least 5 cm of growth so the plant can recover quickly.

Regular cutting encourages fresh, tender leaves. Try to avoid removing more than one third of the clump at a time. Rotate where you cut so each section has time to regrow before you clip it again.

If the leaves become tough or yellowed, give the plant a strong haircut, trimming all leaves down to about 5 cm. Water well and it will usually push out a flush of new growth.

Managing the purple heads and self-seeding

In late spring or early summer, chives send up hollow stems topped with round purple balls. These are edible, lightly onion flavored and attractive in borders and bouquets.

If you enjoy a natural look and do not mind some volunteers, you can leave the heads to dry and scatter seed. If you want to keep the clumps in neat lines, snip off heads once they begin to fade, before seeds fully develop.

Deadheading also encourages the plant to channel more energy into leaf production rather than seed, which can slightly extend the period of tender growth.

Using chives as edging and in mixed containers

Chives make excellent edging along paths and raised structures. Their neat tufts soften hard lines, and the purple heads add early color among other herbs or compact ornamentals.

You can tuck them into mixed pots with other sun lovers that prefer similar moisture, such as sage, oregano or low marigolds. Just keep in mind that woody herbs dislike constantly wet soil, so strike a balance when you water.

In small outdoor setups, a pot of chives by the back door or a low trough placed on a step puts fresh leaves within easy reach of the kitchen, which usually leads to using them more often in daily cooking.

Simple care through the seasons

In cooler climates, chives naturally slow down and die back as temperatures drop. Allow the leaves to yellow, then trim them off and mulch lightly around the crowns.

In very mild regions, they may stay partly active year round. Even then, giving them a rest with one strong cutback and a small top up of compost helps keep clumps vigorous.

Every three or four years, divide congested clumps in early spring or autumn. This simple task rejuvenates the plants, improves leaf size and supplies you with more chives to spread around paths, beds and containers.