{"product_id":"common-chives","title":"Common Chives","description":"\u003cp class=\"sc-subtitle\"\u003eOpen-Pollinated · 60–80 days from direct seeding\u003c\/p\u003e\n\u003cdiv class=\"sc-zone-pill\"\u003ecool-season · timing varies by zone\u003c\/div\u003e\n\u003cdiv class=\"sc-grows-label\"\u003eGrows well in\u003c\/div\u003e\n\u003cdiv class=\"sc-container-grid\"\u003e\n\u003cdiv class=\"sc-container-chip\"\u003eRaised Bed ✓\u003c\/div\u003e\n\u003cdiv class=\"sc-container-chip\"\u003eIn-Ground ✓\u003c\/div\u003e\n\u003cdiv class=\"sc-container-chip\"\u003eContainer\/Pot ✓\u003c\/div\u003e\n\u003cdiv class=\"sc-container-chip\"\u003eGrow Bag ✓\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eMeet This Plant\u003c\/h2\u003e\n\u003cp\u003eCommon Chives are one of the most low-maintenance herbs you can grow, and unlike most things in a vegetable garden, they come back on their own every year. The slender hollow leaves have a mild onion flavor that's gentle enough to use raw on just about everything. In late spring the plant puts up round purple flowers that are just as edible as the leaves and genuinely beautiful in the garden.\u003c\/p\u003e\n\u003cp\u003ePlant them once, cut them back, and they keep showing up.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat it tastes like:\u003c\/strong\u003e Soft and mildly oniony without any of the bite you'd get from a raw onion. The flowers taste like a gentler version of the leaves with a little sweetness. Scatter them on anything and it instantly looks like you know what you're doing.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Grow It\u003c\/h2\u003e\n\u003cdiv style=\"margin-top: 24px;\" class=\"sc-icon-row\"\u003e\n\u003cspan class=\"sc-icon-row-label\"\u003eSun\u003c\/span\u003e\n\u003cdiv class=\"sc-pips\"\u003e\n\u003cspan class=\"sc-pip sun\"\u003e\u003c\/span\u003e \u003cspan class=\"sc-pip sun\"\u003e\u003c\/span\u003e \u003cspan class=\"sc-pip\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cspan class=\"sc-icon-note\"\u003eFull sun preferred. Tolerates partial shade especially in warmer climates.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-icon-row\"\u003e\n\u003cspan class=\"sc-icon-row-label\"\u003eWater\u003c\/span\u003e\n\u003cdiv class=\"sc-pips\"\u003e\n\u003cspan class=\"sc-pip water\"\u003e\u003c\/span\u003e \u003cspan class=\"sc-pip water\"\u003e\u003c\/span\u003e \u003cspan class=\"sc-pip\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cspan class=\"sc-icon-note\"\u003eKeep soil consistently moist until established. Once established chives are fairly drought tolerant but consistent moisture produces better yields.\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"font-size: 25px; font-weight: bold; margin-top: 40px; margin-bottom: 12px; font-family: 'Outfit', sans-serif; color: #1a1a1a;\"\u003eSowing Details\u003c\/div\u003e\n\u003cul class=\"sc-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eDepth\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e¼ inch\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eSpacing\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e4–6 inches\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eRow Spacing\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e12 inches\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eGermination\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e10–14 days. Chive seed loses viability faster than most. Use seed that's less than 2–3 years old for the best germination rates.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eDays to Maturity\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e60–80 days from direct seeding · 30 days from transplant\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cdiv style=\"font-size: 25px; font-weight: bold; margin-top: 40px; margin-bottom: 12px; font-family: 'Outfit', sans-serif; color: #1a1a1a;\"\u003eWhen to Plant\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-grid\"\u003e\n\u003cdiv class=\"sc-zone-card\"\u003e\n\u003cdiv class=\"sc-zone-header\"\u003e❄️ Cool Climates · Zones 3–6\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-body\"\u003eFor spring, start indoors 6–8 weeks before your last frost. Transplant out when daytime temperatures are consistently in the 40s to 50s°F. You can also direct sow outdoors as soon as the soil is workable.\u003cbr\u003e\u003cbr\u003eFor fall, direct sow 6–8 weeks before your first fall frost or once daytime temperatures begin dropping below about 75°F. Fall planted chives establish their root system over winter and come back strong in spring.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-card\"\u003e\n\u003cdiv class=\"sc-zone-header\"\u003e☀️ Warm Climates · Zones 7–11\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-body\"\u003e\n\u003cstrong\u003eZones 7–8\u003c\/strong\u003e\u003cbr\u003eDirect sow in early spring or fall. Chives handle heat better than most alliums but appreciate some afternoon shade in the hottest months.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eZones 9–11\u003c\/strong\u003e\u003cbr\u003eChives usually keep their leaves through winter in zones 9–11 and you can harvest from them through most of the year. Direct sow in fall for the strongest start.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eGrow Friend Tips\u003c\/h2\u003e\n\n\u003cp class=\"sc-tip-title\"\u003eThey come back every year\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eChives are a perennial, which means once they're established you don't have to replant them. Cut them back at the end of the season, leave the roots in the ground, and they'll push up fresh growth again. In colder climates they die back in winter and come back in spring. In warm climates they often stay evergreen and you can harvest from them year-round.\u003c\/p\u003e\n\n\u003cp class=\"sc-tip-title\"\u003eThe flowers are edible and worth saving\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eThe purple globe flowers that appear in late spring are one of the best things about growing chives. Pick them just after they open when they're brightest and most flavorful. Scatter the individual florets over salads, eggs, soups, and dips. They taste like a milder version of the leaves with a slight sweetness.\u003c\/p\u003e\n\n\u003cp class=\"sc-tip-title\"\u003eDeadhead if you don't want them everywhere\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eChives will self-seed if you let the flower heads mature and drop. That's either a feature or a problem depending on how you feel about it. Deadhead the flowers before they dry out and drop seeds if you want to keep them contained.\u003c\/p\u003e\n\n\u003cp class=\"sc-tip-title\"\u003eCut them all the way down for the best regrowth\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eWhen harvesting cut the leaves down to about an inch above the soil rather than snipping just the tips. This encourages the plant to push up fresh tender growth rather than continuing to extend the same older leaves. The new growth that follows is sweeter and more flavorful.\u003c\/p\u003e\n\n\u003cp class=\"sc-tip-title\"\u003eDivide them every few years\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eChive clumps get dense and crowded over time and production drops off. Every 3–4 years dig up the clump in early spring, pull it apart into smaller sections, and replant them with more space between them. The divided plants will take off and produce more than the original crowded clump ever did.\u003c\/p\u003e\n\n\u003cdiv class=\"sc-companions\"\u003e\n\u003cspan class=\"sc-companion-label\"\u003eCompanion plants\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eCarrots\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eTomatoes\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eRoses\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003ePeas\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eStrawberries\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003ePeppers\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eHarvest \u0026amp; What to Do With It\u003c\/h2\u003e\n\n\u003ch3\u003eWhen it's ready\u003c\/h3\u003e\n\u003cp\u003eChives are ready for their first harvest when leaves are at least 6 inches tall, typically 60–80 days from seed or 30 days from transplant. In subsequent years established plants are ready to harvest much earlier in the season.\u003c\/p\u003e\n\n\u003ch3\u003eHow to harvest\u003c\/h3\u003e\n\u003cp\u003eCut leaves down to about an inch above the soil using scissors or snips. Harvest from the outside of the clump and work inward. The plant will regrow quickly. During the first year limit yourself to 3–4 harvests to let the plant establish. In following years you can cut back monthly through the growing season.\u003c\/p\u003e\n\n\u003ch3\u003eYield\u003c\/h3\u003e\n\u003cp\u003eA single clump gives you a steady supply of fresh herb through the season. Two or three clumps is plenty for most home cooks and they grow bigger and more productive each year.\u003c\/p\u003e\n\n\u003ch3\u003eShort-term storage\u003c\/h3\u003e\n\u003cp\u003eWrap in a damp paper towel and refrigerate in a bag. Keeps 5–7 days. Best used fresh.\u003c\/p\u003e\n\n\u003ch3\u003eLong-term storage\u003c\/h3\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-yes\"\u003e✅\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eFreezing:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Chop finely, freeze flat on a tray, then bag. No blanching needed. Keeps up to 6 months. Good for cooked dishes.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-no\"\u003e❌\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eDrying:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Chives lose most of their flavor when dried. Freeze them instead.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-no\"\u003e❌\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003ePressure canning:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Not appropriate.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-no\"\u003e❌\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eWater bath canning:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Not appropriate.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch3\u003eWhat to cook\u003c\/h3\u003e\n\u003cp\u003eSnipped over eggs, baked potatoes, soups, and salads where the mild onion flavor adds something without taking over. Stirred into cream cheese, sour cream, and compound butter. Scattered over smoked fish. Used anywhere you want a gentle allium note without the bite of raw onion. The flowers scattered over a dish right before serving are one of the easiest and most impressive things you can do with a home garden.\u003c\/p\u003e\n\n\u003ch2\u003eSeed Storage \u0026amp; Saving\u003c\/h2\u003e\n\u003ctable class=\"sc-seed-table\"\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003eCommon Chives\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eOpen-Pollinated\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeeds per packet\u003c\/td\u003e\n\u003ctd\u003e~200 seeds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003cp style=\"margin-top: 16px;\"\u003e\u003cstrong\u003eStoring unused seeds:\u003c\/strong\u003e Keep somewhere cool, dark, and dry. Chive seed loses viability faster than most. Best used within 1–2 years for the strongest germination rates.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeed saving:\u003c\/strong\u003e Chives are insect-pollinated and will cross with other chive varieties nearby but will not cross with onions, leeks, or garlic. Isolate by at least a quarter mile for reliable purity or grow only one variety at a time. Let a few flower heads fully mature and dry on the plant. Once the seed heads are black and papery, cut them, bring inside to finish drying, then shake the seeds out. If you don't want volunteers everywhere, collect the seed heads before they shatter on their own.\u003c\/p\u003e\n","brand":"Sow Chaotic","offers":[{"title":"Default Title","offer_id":43815624736846,"sku":null,"price":6.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0739\/3630\/6254\/files\/26.png?v=1786476751","url":"https:\/\/sowchaotic.com\/products\/common-chives","provider":"Sow Chaotic","version":"1.0","type":"link"}