About Chives (Allium schoenoprasum)
Chives, a perennial grassy looking green with a mild onion-like flavor, are a kitchen
essential, providing that onion-like flavor where the assertiveness of onion itself would
not fit. They are one of the classic fine herbes.
Cultivars
There are several named chive cultivars, but most seed catalogues act as if they were
unveiling The Secrets Of Isis just to distinguish between ordinary chives and
garlic chives (which is a distinct species, A.
tuberosum, not a cultivar of ordinary chives). A few seedsmen carry the variety
Grolau (aka "Windowsill Chives"), which was reportedly developed especially for
indoor growing and is our choice.
Planting
Chives sprout easily from seed, after which they can easily be propagated vegetatively by
clump division--or you can cut the cackle and just buy a plant (they are perennials).
They are said to prefer a sunny position in a rich, moist, but well-drained soil, but are
also said to be quite forgiving of adverse conditions.
Growing
Chives generally like moist (but not soggy) soil.
Chives tolerate heavy harvesting, and regular cutting of the leaves not only insures a
continuous supply of young leaves, it prevents the plants from flowering. (If they do
flower, pinch off the buds.) Harvest by cutting some, or even all, of the leaves--but be
sure to cut close to the soil level, so the plant "knows" to send up new leaves.
A little balanced organic fertilizer every season would not go amiss.
It is wise to re-divide one's chives every few years, to maintain plant vigor. Division can
be done almost anytime, but is probably best done in spring.
Relevant Links
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