We love to grow culinary herbs and chives are a mainstay in your herb gardening efforts. This herb plant is very versatile and extremely easy to grow.
Chives have a wonderfully mild onion flavor, rich but subtle, and perfect for any dish that does not need to be overwhelmed with strong tastes. The thick blade-like leaf of this Allium is suited for drying or freezing, but is best suited for fresh use. The flowers can be used as a garnish, or eaten in a light stir-fry.
Revered by the Romans as a medicinal herb used for curing sunburns, modern science proves this to be true because of the naturally occurring properties in the plant. Bioflavonoids found in chives and other cousins within the Allium family, including garlic and onions, are organic antioxidants found within plants. Currently, research is being conducted to prove their success at reducing certain types of cancers.
Characteristics: Whereas onions are grown for their bulb, chives are grown for their blades. They are a hearty perennial, happy from zone 3 to zone 9.
Light: Chives love lots of sun, and warm summers.
Water: Chives' native habitat is along stream banks and damp meadows; therefore Chives are happy in somewhat moist soil and will not withstand prolonged drought.
Soil: Plant Chives in near-neutral garden loam. A shot of nitrogen mid-season will give them an added boost.
Use: Chives are a delicious culinary herb, and make a wonderful subtle addition to many recipes where onions may be too strong. Try them with potatoes, soups, salads, and other vegetable dishes. The leaves can be snipped at any time, and add them to dishes near the end of cooking. Flowers are edible and make a great garnish.
Extras: Growing Chives indoors is really easy - one of the best herbs for a Kitchen Windowsill Planter! They need up to 5 hours of sun a day. Divide clumps every 3-5 years. They will self sow so cut the seed heads before they mature.