Chives
A classic in the kitchen with a mild onion flavour
Chives are a true classic in cooking. It was cultivated in China as long as 5000 years ago and was introduced to the monastery gardens of Europe in the Middle Ages. In the past, it was not only used for its delicious flavour. It was also believed to cure everything from sore throats and anaemia to sunburn.
Chives are hardy plants and their green shoots are among the very first things we harvest in spring. If you want extremely early chives outdoors, it’s a good idea to put a sprig or two in a greenhouse or greenhouse bed.
Propagating chives
Sow chives indoors in March-May in small groups of about 15-20 seeds. Then it forms nice tufts. It is enough to cover the seeds with a couple of millimetres of seed soil or sand. Keep moist during germination. Once the stems have emerged, the seedlings thrive best in slightly cooler temperatures, around 10 degrees.
Plant the chives in a sunny or semi-shady position when the plants are 10-15 cm high and the risk of frost is over. The ideal distance between the clumps is about 20 cm. We usually have a few extra clumps on hand to plant out here and there among the kitchen plants, as chives are a good attractant for pollinators.
Direct sow chives
It’s also great to sow chives directly in spring, as soon as the soil is ready. Because chives are cold-resistant, they are also suitable for winter sowing in December-March. When sowing in winter, it is good to cover the soil with a little snow. Remember to water in spring, when the soil dries up and the seeds are ready to germinate.
Caring for and rejuvenating chives
Once established in the country, chives are one of the least demanding plants and can tolerate some drought. However, water regularly in the first year before the roots have developed properly. Place grass clippings or other organic material between the chive plants. This will help retain water in the soil, smother the weeds and provide extra nutrients as they decompose.
When chives bloom in pinkish-purple, they really make a statement in the garden and attract butterflies and bees. Cut off wilted flowers and the plant will save its energy for making new leaves instead of seeds.
In late autumn we cut off all the old leaves, so that the chives can take off again unhindered next spring.
About every 3-5 years, the chives can be rejuvenated by dividing. Dig up the chives carefully and divide them into smaller clumps. Plant them out in the country again or put them in a pot and give them away if you have an abundance. Even chives grown indoors need dividing occasionally. Change the soil about every two years and it will thrive.
Chives – not just for midsummer
Chives contain lots of nutrients, especially minerals such as iron, iodine and calcium, as well as vitamin A. Like many other onion plants, chives are said to be good for digestion.
The more chives we cut, the more they grow. Cut off the stems near the base of the plant. Give it a dose of fertiliser water after harvesting to give it the strength to grow again.
The best way to use chives is fresh, but you can actually freeze chives in ice cube moulds with water. It’s very easy to take out one or two at a time when needed.
Chives are milder than ordinary onions, so they are suitable for cutting into raw vegetables or on sandwiches. It also enhances the flavour of herb butter, salads and sauces. The flowers are edible, tasty and beautiful to use, for example as a decoration on a summery sandwich cake.
Author: Johanna Damm
Fact-checked by Erik Hoekstra
Last updated 2022-10-14