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Chives (Allium schoenoprasum) are the most delicate and mild member of the onion family — a clump-forming perennial herb whose hollow, grass-like leaves deliver a light onion-garlic flavor that is far subtler than any other allium, making them the safest choice for recipes where a gentle allium note is desired without bulk or pungency. The round, pale-purple flower globes that appear in late spring are edible, beautiful, and excellent scattered over salads or used as a garnish — they have a milder flavor than the leaves and make any dish look professionally finished. Chives are among the most permanent herb garden plants: established clumps return reliably each spring in zones 3–9, requiring virtually no care beyond dividing every 3–4 years when the center becomes woody. They are also one of the fastest-establishing herbs from seed, reaching harvest size within 60–90 days.
Chives are among the easiest perennial herbs to establish. Start from seed (sow thinly in early spring, indoors or out), divisions from established clumps, or purchased transplants. From seed, chives reach harvestable size in 60–90 days. Plant in a permanent spot in full sun to light partial shade with well-drained, moderately fertile soil. Space clumps 6–8 inches apart. Once established, chives require almost no care: water during prolonged dry spells, divide every 3–4 years when center becomes woody and bare, and cut off flower heads after blooming if you want to prevent self-seeding (though the self-sown seedlings are easy to remove and the flowers are beautiful and edible). Harvest by snipping leaves to within 1–2 inches of the base — the plants regrow quickly and can be "mown" this way multiple times per season. Frequent harvesting keeps plants more productive than infrequent cutting. Chives die back to the ground in winter in zones 3–8 and re-emerge reliably in early spring, often before the last frost. For winter harvests indoors, pot up a small clump before frost, allow it to experience 6–8 weeks of cool/cold dormancy in a garage, then bring indoors to a sunny windowsill — it will regrow and produce fresh leaves for months. Chives lose most of their flavor when dried; freeze-drying is the best preservation method.
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