How do chives multiply

Chive varieties may cross pollinate, so you might not get exactly the same offspring as the parent plant if other varieties are about. I have harvested the seeds from my chive plant. I don't want more plants, so can I eat the seeds - scattered as a condiment, perhaps? Which part of the chive plant do you eat? Is it the thicker stems that grow the flowers or the softer leaves with no flowers?

Skip to main content. You are here Gardening » Growing Guides. Planting, Growing, and Harvesting Chive Plants. By The Editors. When to Plant Chives Chives are considered a cool-season crop, which means that they grow best in the spring and fall.

The harsher temperatures of summer usually cause them to go dormant until cool weather arrives again. For a head start in colder regions, start chive seeds indoors 6 to 8 weeks before the last spring frost. See local frost dates. Transplants need good growth before being set in the garden.

Outdoors, sow seeds as soon as the soil is workable in the spring. Plant transplants outdoors once the threat of frost has passed. Choosing and Preparing the Planting Site Chives grow best in full sun, though they will tolerate light shade. Soil needs to be moist, fertile, rich, and well-draining. Before planting, incorporate 4 to 6 inches of well-composted organic matter. Work compost into the soil to a depth of 6 to 8 inches.

Read more about soil amendments and preparing soil for planting. Cover with a thin layer of soil. Once seedlings emerge, thin so that plants are spaced between 4 to 6 inches apart in all directions.

How to Grow Chives Minimal care is needed for fully-grown, established plants. Moisten the soil thoroughly when watering. For good production, top-dress with a nitrogen-heavy fertilizer in late spring or early summer if your soil is not already nutrient-rich. Remember to divide the plants every 3 to 4 years in the spring. Chives are much more productive if divided regularly. Divide them into clumps of at least 10 small bulbs and allow divided plants to grow for several weeks before harvesting.

How to Harvest Chives Begin harvesting chive leaves about 30 days after you transplant or 60 days after seeding. Be sure to cut the leaves down to the base when harvesting within 1 to 2 inches of the soil. Harvest 3 to 4 times during the first year. In subsequent years, cut plants back monthly. The chive plant will flower in late spring or early summer. The flowers are edible and taste best just after they have opened—they should look full and bright.

Dried chives lose their flavor. Store chives in a cool place in a resealable container. Garlic chives, to add a mild garlic flavor to any dish.

In the garden, plant chives next to carrots and tomatoes , but avoid planting near beans and peas. Chives are said to repel aphids and Japanese beetles. Plant them near susceptible plants. Bunches of chives hung in the home were used to drive away diseases and evil. These I leave outdoors through several hard freezes, or until the tops die back into a mass of shriveled tan strings. Then I move them to a cold yet protected place such as an unheated garage, or perhaps snuggled up against the south side of my house.

As long as the pots do not dry out completely, the resting chives are just fine. Within a week, tender green shoots appear, and I have my first taste of spring. Chives invited indoors in late winter often do not bloom as heavily as those that stick to their natural growth schedule outside, but they still bloom.

Chive blossoms are both beautiful and edible, so you can use them as cut flowers or add them to salads or herb vinegars. However, as soon as the blooms become ragged, snip them off to keep the plants from wasting energy-producing seeds. Your deadheaded plants will stay focused on growing into more robust bunches, which you can dig and divide again this time next summer.

Barbara Pleasant lives in the mountains of western North Carolina where she enjoys gardening, garden writing and cooking. Share the abundance of a fall harvest and avoid food waste by donating your fresh, homegrown excess to local organizations that can pass your nutritious produce along to those who have none.

Try giving the plant time to mature a little more and see if the chives get thicker. To collect chive seeds, gently shake the flower heads over a container. You could also clip the flower heads off the plant and drop them into a paper bag. Then fold over the top of the bag and shake it to release the chive seeds from the flower heads. Transplanting to the garden: Transplant seedlings into the garden from late spring to late summer. Store fresh chives in the refrigerator in a resealable plastic bag, keeping the air inside, for up to a week.

You can also place the stems standing up in a glass or jar filled with a few inches of water and covered with a plastic bag. Do not wash until ready to use the chives, as excessive moisture will promote decay. You can eat every part of the chive plant.

The edible flowers add color to the salad bowl or other garnish, the grass-like leaves can be cut up and added to cooked potatoes, salads, sauces and even sandwiches, and the bulb can be used as a mild onion. Compound butter? All of that sounds very nice to me. Dear chives, Thank you for being you. I promise not to overlook you anymore.

I promise to appreciate how you adorn the herb garden. I may just plant some more of your friends to spread your joy all over the garden and landscape. What is your favorite way to use herbs? Is there an herb you are interested in growing? Or do you already have some that are doing well? What began as a place for me to explore and share about my random hobbies and interests, has morphed into mostly sharing recipes — essentially a living, breathing, growing cookbook that is my absolute pleasure to share with you.

The recipes here are simple, easy to prepare and nourishing for body and soul.