Chives 500 Seeds Allium schoenoprasum Free Shipping!
The leaves have a subtle onion taste that can enhance a wide range of dishes! These hollow, onion-like leaves regrow quickly after being snipped, making them a great garnish. Plus, the round pink flower globes are quite eye-catching and will add charm to your herb garden!
Chives, the oldest known edible onion species, have been utilized in China since around 3000 B.C. Their botanical name is derived from the Greek word meaning "reed-like leek." Nowadays, chives are cultivated globally; there's a historical tale that Marco Polo found this herb in China and brought it back home. In medieval times, gardeners often planted chives along the edges for decoration and to keep pests away. While not as widely used today, they were traditionally employed for treating high cholesterol and digestive issues. Alongside parsley, tarragon, and chervil, chives are part of the well-known herb mix called "Fines herbes." Their onion-like flavor makes chives a classic addition to meals featuring cheese, eggs, fish, or potatoes; the flowers can also be used to create a lovely herbal vinegar and add a splash of color to salads.
Latin Name: Allium schoenoprasum
Type: Open Pollinated, Heirloom, Cool Season|Warm Season
Life Cycle: Perennial
USDA Zones: 3, 4, 5, 6, 7, 8, 9
Seeds per Ounce: 10,000
Planting Method: Direct Sow
Sunlight: Full Sun, Part Sun
Height: 14 Inches
Color: Green
Bloom Season: Blooms Late Summer, Blooms Early Fall
Uses: Attracts Butterflies, Aromatic
Sowing: Chives thrive in various soil types, but they really like rich, well-drained soil and either full sun or partial shade. You can start the seeds indoors about 4 weeks before the last spring frost; just make sure to provide bottom heat, keep the moisture consistent, and keep them in the dark for the quickest germination. Common chive seeds usually sprout in 2-3 weeks; once they’re big enough to handle safely and there’s no frost risk, you can transplant them 6-8" apart. If you want to direct sow, wait until after the last frost of spring and plant the seeds 1/4" deep in rows spaced 18" apart, thinning them to 6-8" apart once the seedlings pop up. Chives also do great in containers. For some companion planting perks, try planting chives with carrots; it enhances the flavor and yield of the carrots.
Growing: Keep the soil moist while the seedlings are coming up. Chives will spread quite a bit each year, and you can easily divide them for new plantings. After a few frosts, trim the plant down to the ground.
Harvesting: In their first year, don’t harvest chives to let them develop strong roots. In the second year, you can start harvesting them anytime after they reach 6" in length, cutting them 1/2" above the soil with a sharp knife or scissors. Be careful not to cut all the leaves, as the plant needs some to keep growing healthily. Regular cutting actually boosts production because it encourages new growth; however, when the flowers start to grow, the leaf production slows down and the flavor can become harsher. The leaves can be stored in the fridge for about a week, and while they can be frozen, they lose all their flavor when dried. Add the leaves to hot dishes right at the end, as they lose their flavor quickly with heat. The onion-flavored buds and flowers are also edible and make for lovely garnishes.
Seed Saving: Let the flowers grow fully and form seed heads. Once the seed heads are brown, take them off before they burst and release their seeds. Lay them out to dry in a safe spot, away from direct sunlight. Gently rub the dried heads to get the seeds out of the pods. Keep common chives seeds in a cool, dry area for up to 2 years.
