Chives are a perennial member (life cycle greater than two years) of the onion family, Alliaceae, and are classified into two groups – onion chives and garlic chives. They grow in clumps, with small bulbs at the bases of each leaf set. Although rather than their bulbs, both kinds are grown for their leaves and edible flowers.
Sowing: Sow three seeds to a cell, 5mm-1cm (¼‘’ – ½’’) deep and 15cm (6’’) apart. Keep moist until germination.
Soil: Aim for a pH of 6.0 – 7.0 in loose, well drained, fertile soil and exposed to the full sun.
Growing: Clumps of chives grown outdoors spread to about 30cm (12’’) across. At that point, they should be divided and replanted to stands 30cm (12’’) apart or broken up for container planting. To increase foliage production, remove flower stems before they open.
Harvesting: About 30 days after transplant or 60 days after seeding, begin harvesting chive leaves. Using scissors, the whole plant can be cut down to 4cm (2’’) from the ground. Cutting the leaves from the base of the plant will encourage more leaves to grow. Store chives in a resealable container in a cool place if not used when fresh.
Pests and Disease: Minimal chives require minimal care when fully-grown and help repel aphids, carrot rust fly and Japanese beetles.
Companion Planting: Brassicas, carrots, and tomatoes.
Chives are full of vitamins A and C and with its light onion-like flavour, they pair deliciously with eggs, potatoes, fish and soups.
For tips on growing other vegetables in your garden in August, read the article Start Sowing these Seeds this August.