Chives (Allium schoenoprasum) are a popular, hardy perennial herb belonging to the onion family, known for their delicate flavor, which is milder than that of onions or garlic. They are highly valued in cooking for their slender, hollow, green leaves and attractive, edible purple flowers, making them a favorite for garnishes and flavor accents. Chives appeal to home gardeners because they are easy to grow, require minimal maintenance, and return reliably year after year. Understanding the stages of development, from seed to a mature, harvestable clump, ensures a steady supply of this versatile herb.
From Seed to Sprout: Sowing and Germination
Starting chives from seed is straightforward but requires attention to specific environmental factors. Since chive seeds have short viability, using fresh stock is recommended to maximize the germination rate. Seeds can be started indoors six to eight weeks before the last expected frost to provide a head start, especially in cooler regions.
For germination to occur efficiently, the soil temperature should ideally be maintained between 60 and 70 degrees Fahrenheit (15–21 degrees Celsius). Seeds should be sown shallowly, about one-quarter inch deep, in a moist, well-draining seed-starting mix. Consistency in moisture levels is particularly important during this stage; the soil should remain moist but never waterlogged to prevent fungal issues.
The initial sprout, which appears thin and grass-like, should emerge within seven to fourteen days. If starting indoors, providing bottom heat helps keep the soil in the optimal temperature range, accelerating the process. This stage concludes once the delicate, single-thread sprouts have successfully broken the soil surface.
Seedling Establishment and Early Care
Once seedlings emerge, the focus shifts to strengthening the young plants for moving outdoors. Because chives are often sown clustered together, thinning is necessary to reduce competition for resources. Thinning involves clipping the weaker seedlings at the soil line, leaving the strongest ones spaced roughly four to six inches apart to allow the mature clump to develop.
If plants were started indoors, they must undergo a “hardening off” period before transplanting. This involves gradually exposing the young plants to outdoor conditions, such as sunlight, wind, and cooler temperatures, over several days. This slow acclimatization prevents shock and prepares them for the permanent growing environment.
Transplanting is best done once the seedlings are robust, typically reaching about four inches in height, and after the threat of frost has passed. Young chives should be planted at the same depth they were growing in their original containers, ensuring the roots are not bent or crowded. Following transplanting, the plants require consistent moisture and a location that receives full sun to partial shade for the roots to become fully established.
Vegetative Maturity and Clump Development
Vegetative maturity is characterized by the chive plant transitioning into its perennial, clump-forming structure. Chives naturally grow from small, slender bulbs just beneath the soil surface, which multiply over time to form dense, widening clusters. This allows the plant to die back in winter and regrow from the bulbs in the spring.
Optimal conditions include a sunny location, receiving at least six hours of direct sun daily, though partial shade is tolerated. The soil should be fertile, well-draining, and rich in organic matter to support rapid leaf production. Adding compost before planting encourages the healthy development of the underground bulbs.
A mature chive plant has upright, tubular leaves, reaching heights of 10 to 18 inches, forming a thick, grass-like mound. The plant is ready for its first major harvest approximately 60 days after seeding or 30 days after transplanting, when the leaves are about six inches tall.
Harvesting Techniques and Perennial Maintenance
The correct harvesting technique ensures the sustained health and productivity of the perennial chive clump. When cutting the leaves, use clean scissors or shears to snip the stems near the base, leaving about one to two inches of growth above the soil line. This practice encourages quick regrowth from the center of the plant and prevents the entire clump from being depleted of energy.
Harvesting should be done from the outer edges of the clump, avoiding cutting all the foliage at once, as the plant needs leaves for photosynthesis and recovery. During the first year, harvesting should be limited to three or four times, but established plants can be cut back monthly to maintain a supply of tender new growth. Regular cutting stimulates the plant to produce more leaves, improving yield.
Long-term maintenance involves managing the chive flowers, which typically appear in late spring or early summer as attractive purple or pink globe-like clusters. While the blossoms are edible, removing the flower stalks before they fully develop prevents the plant from expending energy on seed production.
This practice redirects energy back into foliage growth, keeping the leaves flavorful and soft. Established clumps should be dug up and divided every three to four years in the spring or fall to prevent overcrowding and maintain the plant’s vigor.