How to plant chives

Allium schoenoprasum

Chives, chives or chives are a perennial herb originating in Europe, Asia and North America, which reaches up to 50 cm in height when it blooms. Similar to green onions, its leaves are thinner than these and its flowers are pink. Both leaves, flowers and floral scents can be used as a spice in various types of recipes.


Chives grow best at temperatures ranging from 10 ° C to 24 ° C, however it is a very rustic plant, withstanding low temperatures and even frosts. Some cultivars tolerate higher temperatures.


Chives can be grown in direct sunlight or in partial shade. In hot climates, choose the growing place so that the plant is not exposed to direct sunlight during the hottest hours of the day.


Cultivate in well-drained soil, rich in organic matter, with a pH between 6.0 and 7.0.


Irrigate frequently so that the soil is kept moist, but without being soaked.


Chives or chives can be grown through seeds or by dividing clumps formed by adult plants.

To obtain the best germination rate of the seeds, sow in the final place when the temperature is between 15 ° and 20 ° C, or in seedings left in a place with mild temperature, transplanting the seedlings about one month after germination, which for turn usually occurs between one and two weeks after sowing.

The clump splitting method has the advantage of a shorter period of time until the harvest is obtained in relation to planting through seeds. This cultivation method consists of separating each plant from the clump, harvesting the most developed leaves, and planting each of the plants spaced at the same depth in which they were previously found.

The spacing recommendation between plants can vary widely, while some separate plants by 5 cm, others separate plants by up to 25 cm. The advantage of using a small spacing is that the space is used to the maximum, with greater yield, while using a large spacing leads to plants with larger leaves and less work over time, as it will take longer until the clumps take up available space and have to be divided and transplanted.


The main care is to remove invasive plants that are competing with chives for nutrients and resources.


Harvesting can start between 75 and 90 days after sowing or 60 days after transplant. Plants older than one year tolerate more frequent harvesting of the leaves, younger plants should have leaves removed less frequently so as not to weaken the plant too much. In good growing conditions, chives are a perennial plant. The entire plant is edible, including its flowers, which can be used in salads and other dishes.

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