This cool-season perennial herb is easy to grow and amazingly long-lasting. It’s also quite versatile, at home both in the garden and in a container and, provided it gets enough sun and regular water, happy indoors or outside. Chives, sometimes referred to as garden chives to distinguish them from garlic chives will be the more recognizable variety for most gardeners and cooks, but garlic chives or Chinese chives are still an interesting option if you want something with a bit sweeter taste. Both thrive under the very same conditions, though garlic chives might be a bit too large for indoor gardening.
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Chives (Allium schoenoprasum) are usually grown for their tubular stems that resemble green blossoms, but also the purple to purple-pink flowers that appear in spring and into summer are alike edible. The plants reach between 12 and 18 inches tall, and their clumping expansion makes them especially effective in edible landscapes as accent plantings or for swaths of colour.
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Garlic chives (A. tuberosum), as its name suggests, have a more pronounced and garlicky flavor compared to garden chives. They’re also slightly taller, reaching 2 feet, with flatter stems, and they create white or mauve blossoms in summer.
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Light requirement: Full sunlight is best. Both kinds need at least six hours of sunlight each day.
Water necessity: Routine water; don’t let dry out
Prime growing season: Spring and summer, even though they can be increased year-round in warm-winter climates
When to plant: Early spring when the threat of frost has passed and the soil temperature has reached 60 to 70 degrees Fahrenheit (15 to 21 degrees Celsius). Start indoors about eight to ten months prior to the last frost date in areas where winter lingers. You can plant in autumn in climates.
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Planting notes: Choose a spot in full sun with good drainage and rich land; amend the soil before planting to provide the best start. Sow seeds about ⅛ to 1/4 inch deep and 4 to 6 inches apart. Keep the region constantly moist as the seeds germinate.
If you’re planting in a container, then it should be at least 12 inches wide and 6 inches deep.
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Care: Keep the soil consistently moist; mulching around the plants will help prevent the soil from drying out. Chives are usually free of disease and pests. If growing indoors, keep the soil evenly watered and provide sufficient sunlight. Cut any yellowed stems.
Divide the plants every couple of years by digging up the whole clump, dividing it into smaller components and replanting. Chives also self-sow easily — you will find volunteers all over your backyard.
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Harvest: Chives are ready for harvesting per month once you put out transplants and 2 months once you sow seeds. It is also possible to pick the blossoms as they appear.
For best results, cut whole stems from the exterior in. Following the initial year, you can even cut back an whole clump every couple of months to promote regrowth.
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The best way to use it : Although backyard chives might best be called a garnish for the sour cream topping a baked potato, they are also fantastic for flavoring soups and sauces, tossing on salads, incorporating into fish and egg dishes or herb butters, and utilizing as a substitute for green onions. The edible flowers can be used to flavor vinegar or snipped over salads.
Utilize garlic chives if you desire a garlic flavor but not the pungency of garlic.
Freeze chives for future use. While they can be dried, they have a tendency to lose their flavor quickly.
More: 11 Critical Herbs for Your Edible Garden