Chopped up leaves, edible flowers and miniature onion bulbs are three ways to benefit from Chives.

Chives Allium schoenoprasum are perennial and cultivated both for their culinary uses and their ornamental value. The flowers are deep blue to violet in the shape of little pompoms. The leaves are thin, hollow stem like tubes.
Chinese chives Allium tuberosum have white flowers and smell similar to mild Garlic but much milder.

Growing Chives from Seed.

• Chives can be grown from seed and mature in summer, or early spring.
• Chives need to be germinated at a temperature of 15-20 °C and kept moist.
• They can also be planted under a cloche or germinated indoors in cooler climates, then planted out later.
• After 4-7 weeks the young shoots (looking like leeks or onions) should be ready to be planted out.
• Seeds are available from Thompson & Morgan

Growing and Cultivation Tips

• Chives can also be propagated by division as the bulbils divide to from clumps.
• In cold regions chives may die back underground in winter but I pot up a clump for winter use in the kitchen (see above.)
• Chives should be picked regularly and if looking old can be cut back to 1-2″.
• When harvesting, the stalks should be cut to the base and the plant will continually regrow leaves.
• Chives thrive in well drained soil, rich in organic matter.

Uses for Chives

• Savoury garnish of bulbils or leaves add zest to any salad.
• Try chive butter or frozen chive cubes.
• Omelette aux fines herbes need to include chopped chives with parsley and chervil.
• Use Chives as a companion plant. Grow chives close to carrots as it is said to improve their growth and deter carrot fly and next to roses to help control black spot. Also makes excellent organic insecticide.
• The blue/purple flowers can be eaten or used fresh or dried in flower arranging.