Chives

Growing

As a hardy perennial, chives are resilient and will die back to their underground bulbs during a hard freeze, then send up fresh shoots once the soil warms in early spring. Prepare your garden bed with soil that is rich in organic matter and has a slightly acidic to neutral pH between 6.0 and 7.0. If you are starting from seed indoors, keep the growing medium moist and hold temperatures between 59 and 68 °F to encourage germination.

You can harvest continuously throughout the growing season by cutting the stalks you need down to the base. If the plant begins to look old or weathered, you can rejuvenate it by pruning the foliage back to about 2 to 5 cm from the ground. While chives repel various insects, watch for leek moth larvae, which can bore into the leaves or bulbs. The violet flowers are also edible and can be used in dried bouquets.

When you have more than you can use immediately, store your unwashed chives in the fridge to maintain freshness. They also freeze well or can be dried for long-term use.