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Chives, Common

Common Chives/Allium schoenoprasum (Perennial)

  • Add chives near the end of cooking
  • Use a pair of shears rather that a knife to cut chives
  • Chive butter is great on grilled pork chops, steaks or baked potatoes

These hollow, dark green, slender leaves and the flowering stems shoot full flavor! The flavor is that of a delicate onion and refreshingly light.
The delicate, edible flowers have a milder flavor than the leaves and add a decorative touch to dishes and herb oils. Use leaves in cheese and egg dishes, salads, gravies and soups.
To retain flavor, cut chives with shears rather than a knife.
Refrigerate fresh chives in sealed plastic bags for up to 4 days.

Attracts Wildlife
Attracts Butterflies
Critter Resistance
Deer Resistant
Rabbit Resistant
Exposure
Full Sun
Foliage Color
Dark Green
Variegated
Soil Moisture
Rich
Well-Drained
Season of Interest (Flowering)
Summer
Season of Interest (Foliage)
Summer
Additional Information about Chives, Common

High in vitamin A and C, folic acid and potassium.

Growing & Maintenance Tips for Chives, Common

Best in sunny, fertile locations. Keep moist, do not allow soil to dry out. Begin harvesting after plant reaches 6" in height. To renew big older plants, dig them up and cut them into pieces with a sharp garden spade. Replant the healthiest section in fresh soil, well amended with compost.