Chives are a popular, delicate herb known for their mild onion flavor, making them a staple in many home gardens and kitchens. While often grown from seed or by dividing large clumps, propagation in water provides a simple and reliable method for starting new plants. This process uses small root divisions rather than a traditional stem cutting, which is ideal for this bulb-forming herb. The convenience of seeing the root system develop in a clear vessel makes this a rewarding project.
Preparing the Cuttings and Vessel
Successful water propagation begins with selecting the proper plant material, which for chives means isolating a small, healthy division containing the bulb and root plate. If you are harvesting from an established clump, gently separate a small section, ensuring that a healthy network of white, threadlike roots remains attached to the base. This division is the “cutting” that will be rooted in water. Reducing the existing green foliage minimizes the plant’s energy expenditure and redirects its focus toward developing new roots.
Use a sharp, clean pair of scissors to trim the green stalks back to about one-third of their original height. This helps the plant manage stress during the rooting phase. The vessel should be a small glass jar or a clear, narrow glass that can securely hold the chive base upright. Fill the container with room-temperature water, ensuring the level only submerges the white root plate and the bottom one to two inches of the cutting. Keeping the upper part of the bulb out of the water helps prevent rotting while encouraging root tissue activation.
Maintaining the Water Environment
Once the chive cuttings are in the vessel, their placement and the water quality require consistent attention to facilitate root growth. Position the container in a location that receives bright, indirect light, such as a sunny kitchen windowsill that is shielded from intense, direct afternoon sun. Direct sunlight can quickly overheat the water, leading to algae growth and potentially damaging the delicate roots. Maintaining a consistent room temperature environment is favorable for the cuttings to begin rooting.
Replace the water every two to three days to prevent the accumulation of anaerobic bacteria and algae, which can lead to decay. Stagnant water deprives the developing roots of necessary oxygen, so this routine exchange is paramount for success. Using fresh, non-chlorinated water, such as filtered or distilled water, may be beneficial, as chemicals in tap water can inhibit root formation. Within one to three weeks, small, white root tendrils should emerge from the base of the cutting, signaling the start of a viable plant.
Moving Rooted Cuttings to Permanent Homes
The chive cuttings are ready to transition to soil once the new white roots have reached a length of approximately one to two inches. This length ensures the root system is established enough to efficiently absorb nutrients and moisture. Select a container that is at least six inches deep and features drainage holes, or prepare a garden spot with well-draining soil rich in organic matter. Chives thrive in a soil mix amended with compost, which provides fertility and necessary drainage to prevent waterlogging.
When transplanting, gently place the rooted cutting into a pre-dug hole, ensuring the base of the bulb is level with the surrounding soil surface. Carefully backfill the hole, lightly firming the soil around the base to eliminate air pockets that could dry out the new roots. Immediately after transplanting, thoroughly water the soil until it drains from the bottom of the pot, settling the soil around the new root system. Keep the soil consistently moist for the first few weeks as the chive adapts. You can anticipate the first harvest of new foliage once the plant shows vigorous growth.