Ivar Leidus / CC BY-SA 4.0
Chives
Allium schoenoprasum
Overview
The smallest member of the onion family, chives produce clumps of hollow, grass-like leaves with a mild onion flavor and beautiful spherical purple flowers. Among the most useful herbs for home gardeners, chives are virtually indestructible perennials that deter aphids and other pests from nearby plants. Both the leaves and edible flowers are delicious in a wide range of dishes.
Mentioned in The Mycelial Grimoire
Posts on the Grimoire that reference Chives.
Growing Conditions
How to Grow Chives
Chives (Allium schoenoprasum) is a perennial forb/herb that grows to about 12 inches tall and 12 inches wide.
To grow chives, give it full sun, though it tolerates a little shade. It is hardy across USDA hardiness zones 3–9. Plant it in rich, moist, well-drained soil, at a slightly acidic pH of 6–7. It does best with even, moderate watering.
Exact sowing, transplanting, and harvest months shift by climate zone — the planting calendar below lays them out for cool through hot regions. Its flowers appear from May through June, offering moderate value to pollinators. Come to it with patience — its value is the kind that rewards knowing.
Companion Planting & Soil
Chives grows well alongside carrot, tomato, rose, apple, and grape — but keep it clear of bean and pea.
Good Companions
Avoid Planting Near
Planting Calendar
When to sow, transplant, and harvest by growing zone.
| Zone | Action | Months | Notes |
|---|---|---|---|
| Cold (1-2) | Transplant | May — Jun | Plant in spring; hardy perennial to zone 3 |
| Cold (1-2) | Harvest | May — Sep | Cut leaves 2" above base |
| Cool (3-4) | Transplant | Apr — May | Plant in spring |
| Cool (3-4) | Harvest | Apr — Oct | Cut leaves 2" above base |
| Moderate (5-7) | Transplant | Mar — Apr | Plant in early spring |
| Moderate (5-7) | Harvest | Mar — Nov | Cut leaves as needed |
| Moderate (5-7) | Divide | Mar — Apr | Divide clumps every 2-3 years |
| Warm (8-9) | Transplant | Feb — Mar | Plant in late winter |
| Warm (8-9) | Harvest | Feb — Nov | Cut leaves as needed |
| Hot (10+) | Transplant | Jan — Feb | Plant in winter |
| Hot (10+) | Harvest | Jan — Dec | Harvest year-round |
Uses
In the Kitchen
In the kitchen, chives turns up in more than one form: snipped fresh over baked potatoes, eggs, and soups; flowers separated into florets for salads and garnish; chive blossom vinegar for salad dressings.
Medicinal & Folk Use
In herbal and folk tradition, it has been valued in several ways: mild antibiotic and antifungal properties from allicin compounds; rich in vitamins A and C; traditional use for appetite stimulation and digestion. These are traditional uses, not medical advice.
Beyond the Garden
Chives earns its keep past the plate, too: pest deterrent companion plant (aphids, Japanese beetles); edible ornamental border plant; attracts bees and beneficial insects.
Safety Notes
Although no individual reports regarding this species have been seen, there have been cases of poisoning caused by the consumption, in very large quantities and by some mammals, of certain members of this genus. Dogs seem to be particularly susceptible.
