Background

Native to the heights of North America, Europe and Asia, Chives are best known for their aromatic, onion-like flavor. They are the smallest species of Alliacea (onion family). In ancient Rome, they were used as cure for baldness. During the Middle Ages, europeans began to cultivate them, believing they would cure melancholy and drive away evil spirits. Full of vitamin C, chives are used in many dishes for its health benefits and to enrich flavor. 

Uses

Chives are said to help stimulate gastric juices, which can help with digestion and act as a laxative. It’s multiple properties allow it to assist in the healing of wounds, eliminating intestinal worms, fighting scurvy, and act as an antiseptic. Rich in folate, it can help with nervous system development during pregnancy. It contains vitamin K, which aids in blood clotting. Add it fresh or frozen to soups or omlettes. Mix with soft cheeses for a delicious garnish or to fill pasta dishes. Sprinkle it on a salad. Spice up your butter or oils with fresh, chopped garlic. 

Planting and Care

You can plant chives from seed, but it’s much more efficient to purchase an already rooted plant. They are considered cold crops, so they grow best in the spring and fall. In extreme summer heat, they can go dormant until temperatures cool off. They need full sun and well-draining, moist soil. Plant 4 to 6 inches apart once the threat of frost has passed in the spring. 

Chives require minimal care once fully grown and established and are fairly drough resistant. However, it is a good idea to water consistently. Try to keep the soil moist and water more frequently during periods of high heat. If watering consistently is an issue, try to use mulch to keep the soil protected from drying out. Because they don’t need a lot of nutrients, they only need nitrogen-heavy fertilizer in late spring or early summer.

Harvest and Storage

Chives will be ready to harvest 30 days after seedlings are planted. Newly planted chives should be harvested four or five times, while mature plants should be harvested monthly. Because they lose flavor and nutritional value when dried, chives should be used when fresh or frozen for later use. Harvest by cutting at the base of the leaf. Also edible, you can harvest the purple flowers immediately after they have fully opened.