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Short Description Cut leaves for salads, potatoes, soups. Full Description Customer favorite! Perennial in Zones 3-10. Start early indoors or outdoors after danger of frost. We searched the world to find the best seed-Burpee fully guarantees that not a drop of synthetic chemicals was used to make these excellent seeds.

(1000 seeds) Item#:24548 Order: 3 Plants This product is temporarily out of stock; we're updating inventory continuously so please check back again or click on "notify me" for an email notification. we are sorry for the inconvenience Product properties Sun The amount of sunlight this product needs daily in order to perform well in the garden.

Full Sun Days To Maturity The average number of days from when the plant is actively growing in the garden to the expected time of harvest. 80-90 days Life Cycle This refers to whether a plant is an annual, biennial or perennial. Annuals complete their life cycles in one year; biennials produce foliage the first year and bloom and go to seed the second year; perennials can live for more than two years.

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12-18 inches Spread The width of the plant at maturity. 3-4 inches Additional Uses Additional ways in which the product may be used in the garden. Container Plant, Easy Care, Eco-Friendly, Low Maintenance Plant Shipping Information Plants ship in Spring at proper planting time (Click here for Spring Shipping Schedule) Restrictions: Item 24548 cannot ship to: AE, AK, AP, AS, CN, FM, GA, GU, HI, ID, MH, MP, PR, PW, VI, WA 100% satisfactionguaranteed Growing Calendar for Grow (0) Growing information Chives may be grown from seed sown early indoors and transplanted outside after frost or sown directly in the garden.

Sow seeds ¼ inch deep in seed starting formula Keep the soil moist at 70 degrees F Seedlings will emerge in 7-14 days As soon as the seedlings emerge, provide plenty of light on a sunny windowsill, or grow seedlings 3-4 inches beneath fluorescent plant lights turned on 16 hours per day, off for 8 hours at night.

Incandescent bulbs will not work for this process because they will get too hot. Most plants require a dark period to grow, do not leave lights on for 24 hours. Seedlings do not need much fertilizer, feed when they are 3-4 weeks old using a starter solution (half strength of a complete indoor houseplant food) according to manufacturer’s directions.

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Accustom young plants to outdoor conditions by moving them to a sheltered place outside for a week. Be sure to protect them from wind and hot sun at first. If frost threatens at night, cover or bring containers indoors, then take them out again in the morning. This hardening off process toughens the plant’s cell structure and reduces transplant shock and scalding.

In frost free areas sow from fall to early spring. Remove weeds and work organic matter into the top 6-8 inches of soil; then level and smooth. Sow seeds evenly and cover with ¼ inches of fine soil. Firm the soil lightly and keep evenly moist. Seedlings will emerge in 7-14 days.

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Select a location in full sun where water drains quickly after a rainfall. Prepare the bed by turning the soil under to a depth of 8 inches. Level with a rake to remove clumps of grass and stones. Dig a hole for each plant large enough to amply accommodate the root ball.

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Place the top of the root ball even with the level of the surrounding soil. Fill with soil to the top of the root ball. Press soil down firmly with your hand leaving a slight depression around the plant to hold water. Use the plant tag as a location marker. growfoodguide.com.

This settles the plants in, drives out air pockets and results in good root-to-soil contact. Do not allow plants to dry out, but never let the soil stay wet. Keep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating.

For herbs, an organic mulch of aged bark or shredded leaves lends a natural look to the bed and will improve the soil as it breaks down in time. growfoodguide.com. Always keep mulches off a plant's stems to prevent possible rot. Keep plants well-watered during the growing season, especially during dry spells.

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It's best to water with a drip or trickle system that delivers water at low pressure at the soil level. vegetable. If you water with overhead sprinklers, water early in the day so the foliage has time to dry off before evening, to minimize disease problems. Keep the soil moist but not saturated.

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Sprinkle the florets on salads. The leaves and flowers also make flavorful vinegars. Try adding the pink-lavender blooms to white vinegar—they will give it a light onion flavor and a beautiful pink color. After garlic chives plants flower, the attractive seed heads may be harvested and used in herbal wreaths and arrangements.

Product Details Days To Maturity 80-90 days Additional Uses Container Plant, Easy Care, Eco-Friendly, Low Maintenance Sow Method Direct Sow/Indoor Sow Planting Time Fall, Spring Reviews .

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Chives are a perennial, bulb-forming culinary herb with a mild onion flavor. Grown for both the edible scapes and pleasing, globe-shaped blooms that make an attractive garnish. More.

Chives (Allium schoenoprasum) Chives have been in cultivation since at least the Middle Ages in Europe, and there are references to their use in ancient Rome, but primarily as a medicinal herb. They were used to treat sunburn and sore throat, and it was believed that they would increase blood pressure and act as a diuretic.

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Bundles of dried chive flowers and leaves were hung in some central European households to ward off evil spirits. Chives are, of course, small members of the onion family, Alliaceae. They share many physical traits with onions, including the hollow, tubular leaves, the bristled flowers, bulbous roots, and overall flavour.

Both are grown for their leaves and edible flowers rather than their bulbs. The latter tend to have flattened leaves and white flowers, whereas onion chives have distinctive pink flowers with tubular petals. The word “chives” comes the Latin word cepa (meaning “onion”), via the French cive. The species name shoenoprasum is derived from Greek, meaning essentially “sedge leek,” referring to the almost grassy growth form.

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There is, at least, a greater appreciation of their potential as an ingredient in stir-fries, soups, and other meals. In Chinese cuisine, garlic chives are treated as a vegetable, rather than sparingly, as a herb. The leaves are used fresh and green, but they are often blanched — grown in the dark to disrupt photosynthesis, which produces “yellow chives.” The unopened flower buds are also used, and are more expensive as an ingredient.

The small clumps they form are easily manageable, and can be grown between rows of other vegetables. The scent of chives repels many insect pests, such as the Japanese beetle, but their flowers attract masses of wild and domestic bees and other pollinators. Even hummingbirds seem to like chive flowers.

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Chives are perennial. They will grow in clumps, with small bulbs at the bases of each leaf set, and these bulbs are attached by a rhizomatous root that spreads very slowly, horizontally beneath the surface of the soil. Chives are hardy to Zone 3, but will die back in harsh winters, emerging in the spring.

Chock full of vitamins A and C, chives match beautifully with eggs, potatoes, fish, and soups (vegetable). Chives in savory crepes are unbelievable tasty. Along with chervil, tarragon, and parsley, they are essential to the French fines herbes, often added to dishes in a muslin bag, which can be removed before serving.

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Great for containers. Start seeds indoors 8 weeks before the last frost or direct sow in containers or straight in the ground. Starting indoors allows you to control the size of the initial clump, and gives the plants a bit of time to develop before harvests begin in mid-summer. Sow as any other onions — three seeds to a cell, or lightly covered with soil in larger pots or outdoors in spring.

Aim for a pH of 6.0-7.0. Grown outdoors, chives need almost no attention except in very hot, dry weather, when they should be kept well-watered. If growing in containers, clumps will need to be broken up and transplanted on each spring or fall. Cut as needed, but cut all the way to the base of the stem.

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Do not bother trying to dry chives, as they tend to turn to flavourless dust. Rather, treat like basil — chop the chives and freeze them with water in ice cube trays. The cubes can be stored in bags or other containers in the freezer until needed. Chives can be freeze-dried particularly well, but must be kept out of the light or they will deteriorate rapidly. Click here.

Chive seeds, like all onion seeds, are not long-lived, but fresh seeds should germinate evenly. This is very simple, as the seeds are abundant and easy to shake free from the flower heads. Chives do not cross-pollinate with other Allium species. Almost trouble free. Once established, chives will take care of themselves.

Edible species of flowering plant in the family Amaryllidaceae Flower with budFully open flower Chive seedlings sprouting Chives, scientific name , is a species of flowering plant in the family Amaryllidaceae that produces edible leaves and flowers. Their close relatives include the common onions, garlic, shallot, leek, scallion,, and Chinese onion.

A. schoenoprasum is the only species of Allium native to both the New and the Old Worlds. Chives are a commonly used herb and can be found in grocery stores or grown in home gardens. In culinary use, the green stalks (scapes) and the unopened, immature flower buds are diced and used as an ingredient for omelettes, fish, potatoes, soups, and many other dishes.

Chives have insect-repelling properties that can be used in gardens to control pests. The plant provides a great deal of nectar for pollinators. It was rated in the top 10 for most nectar production (nectar per unit cover per year) in a UK plants survey conducted by the AgriLand project which is supported by the UK Insect Pollinators Initiative. growfoodguide.

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The bulbs are slender, conical, 2–3 cm (3⁄4–1 1⁄4 in) long and 1 cm (1⁄2 in) broad, and grow in dense clusters from the roots. The scapes (or stems) are hollow and tubular, up to 50 cm (20 in) long and 2–3 mm (1⁄16–1⁄8 in) across, with a soft texture, although, prior to the emergence of a flower, they may appear stiffer than usual.

The flowers are pale purple, and star-shaped with six petals, 1–2 cm (1⁄2–3⁄4 in) wide, and produced in a dense inflorescence of 10-30 together; before opening, the inflorescence is surrounded by a papery bract. The seeds are produced in a small, three-valved capsule, maturing in summer - grow organic vegetables. The herb flowers from April to May in the southern parts of its habitat zones and in June in the northern parts.

Sometimes, the plants found in North America are classified as A. schoenoprasum sibiricum, although this is disputed (Click here). Differences between specimens are significant. One example was found in northern Maine growing solitary, instead of in clumps, also exhibiting dingy grey flowers. Although chives are repulsive to insects in general, due to their sulfur compounds, their flowers attract bees, and they are at times kept to increase desired insect life.

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The name of the species derives from the Greek σχοίνος, skhoínos (sedge or rush) and πράσον, práson (leek). Its English name, chives, derives from the French word cive, from cepa, the Latin word for onion. In the Middle Ages, it was known as 'rush leek'. It has two known subspecies; Allium schoenoprasum subsp.

Gonz. & Sánchez Mata and Allium schoenoprasum subsp. latiorifolium (Pau) Rivas Mart., Fern. Gonz. & Sánchez Mata Chives are native to temperate areas of Europe, Asia and North America. Illustration from the Japanese agricultural encyclopedia Seikei Zusetsu (1804) It is found in Asia within the Caucasus (in Armenia, Azerbaijan and Georgia), also in China, Iran, Iraq, Japan (within the provinces of Hokkaido and Honshu), Kazakhstan, Kyrgyzstan, Mongolia, Pakistan, Russian Federation (within the provinces of Kamchatka, Khabarovsk, and Primorye) Siberia and Turkey.

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In northern Europe, in Denmark, Finland, Norway, Sweden and the United Kingdom. In southeastern Europe, within Bulgaria, Greece, Italy and Romania. It is also found in southwestern Europe, in France, Portugal and Spain. In North America, it is found in Canada (within the provinces and territories of Alberta, British Columbia, Manitoba, Northwest Territories, Nova Scotia, New Brunswick, Newfoundland, Nunavut, Ontario, Prince Edward Island, Quebec, Saskatchewan and Yukon), and the United States (within the states of Alaska, Colorado, Connecticut, Idaho, Maine, Maryland, Massachusetts, Michigan, Minnesota, Montana, New Hampshire, New Jersey, New York, Ohio, Oregon, Pennsylvania, Rhode Island, Vermont, Washington, West Virginia, Wisconsin and Wyoming).

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Chives have a wide variety of culinary uses, such as in traditional dishes in France, Sweden, and elsewhere. In his 1806 book Attempt at a Flora (Försök til en flora), Retzius describes how chives are used with pancakes, soups, fish, and sandwiches. They are also an ingredient of the sauce with the traditional herring dish served at Swedish midsummer celebrations.

In Poland and Germany, chives are served with quark. Chives are one of the of French cuisine, the others being tarragon, chervil and parsley. Chives can be found fresh at most markets year-round, making them readily available; they can also be dry-frozen without much impairment to the taste, giving home growers the opportunity to store large quantities harvested from their own gardens.

The growing plant repels unwanted insect life, and the juice of the leaves can be used for the same purpose, as well as fighting fungal infections, mildew, and scab. Chives are cultivated both for their culinary uses and their ornamental value; the violet flowers are often used in ornamental dry bouquets.

After at least four weeks, the young shoots should be ready to be planted out. They are also easily propagated by division. In cold regions, chives die back to the underground bulbs in winter, with the new leaves appearing in early spring. Chives starting to look old can be cut back to about 2–5 cm.

During the growing season, the plant continually regrows leaves, allowing for a continuous harvest. Chives are susceptible to damage by leek moth larvae, which bore into the leaves or bulbs of the plant. Chives have been cultivated in Europe since the Middle Ages (fifth until the 15th centuries), although their usage dates back 5000 years.

It was mentioned in 80 A.D. by Marcus Valerius Martialis in his "Epigrams". He who bears chives on his breathe, Is safe from being kissed to death. The Romans believed chives could relieve the pain from sunburn or a sore throat. They believed eating chives could increase blood pressure and act as a diuretic.

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Bunches of dried chives hung around a house were believed to ward off disease and evil. In the 19th century, Dutch farmers fed cattle on the herb to give a different taste to milk. Maxted, N. & Rhodes, L. (2016). Allium schoenoprasum. The IUCN Red List of Threatened Species 2016: e.T172256A19391728.

^ "Allium schoenoprasum L. is an accepted name". theplantlist.org. 23 March 2012. Retrieved 19 November 2017. LaFray, Joyce (1987). Tropic Cooking: The New Cuisine from Florida and the Islands of the Caribbean. Oakland: Ten Speed Press. p. 292. ISBN 0-89815-234-8. Block, E. (2010). Royal Society of Chemistry. ISBN 978-0-85404-190-9. "AllergyNet — Allergy Advisor Find".

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Archived from the original on June 15, 2010. Retrieved April 14, 2010. "World Checklist of Selected Plant Families: Royal Botanic Gardens, Kew". kew.org. "Allium schoenoprasum in Flora of China @ efloras.org". www.efloras.org. Retrieved 2017-06-18. Tardiff, B.; Morisset, P. (1990). "Clinal morphological variation of Allium schoenoprasum in eastern North America". Taxon.

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doi:10.2307/1223088. JSTOR 1223088. "Allium schoenoprasum in Flora of North America @ efloras.org". www.efloras.org. Retrieved 2017-06-18. Altervista Flora Italiana, Erba cipollina, wild chives, Civette, Schnittlauch, Allium schoenoprasum L. includes photos, drawings, European distribution map, etc. ^ "Allium schoenoprasum - Plant Finder". mobot.org. ^ Ernest Small , p. 230, at Google Books James Cullen, Sabina G.

Suzanne Cubey (Editors) , p. 133, at Google Books ^ Linford, Jenny (2010). A concise guide to herbs. Bath: Parragon. p. 45. ISBN 9781405487993. Kaufman, Peter B; Thomas J Carlson; Kaufman B Kaufman; Harry L Brielmann; Sara Warber; Leland J Cseke; James A Duke (1999). Boca Raton: CRC Press. pp.

084933134X. "Which flowers are the best source of nectar?". Conservation Grade. 2014-10-15. Retrieved 2017-10-18. Allium schoenoprasum factsheet, from Kemper center for home gardening, retrieved on June 13, 2006, based on the position of the botanical Garden (Missouri) Gräslök, from Den virtuella floran, retrieved on June 13, 2006, The facts mentioned on the site apply to Sweden, which is in the northern part of the habitat zone.

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Bulbs of North America: North American Rock Garden Society. Portland: Timber Press. pp. 28–29. 088192511X. Baines. C. Making a Wildlife Garden. 0 ipni.org. Retrieved 19 November 2017. Anderberg, Anna-Lena. "Den virtuella floran: Allium schoenoprasum L. - Gräslök". nrm.se. ^ Trowbridge Filippone, Peggy. "Chive Selection and Storage". About.com Food. ^ "Taxon: Allium schoenoprasum L." ars-grin.gov.

^ Försök til en Flora Oeconomica Sveciæ by A. J. Retzius (1806) Allium schoenoprasum, from Mountain valley growers, accessed on June 13, 2006 Andy Hamilton. "pests – selfsufficientish – pests". selfsufficientish.com. Holtom. J. and Hylton. W. Complete Guide to Herbs. Rodale Press 1979 Riotte. L. Companion Planting for Successful Gardening.

1978 Huxley. A. The New RHS Dictionary of Gardening. 1992. MacMillan Press 1992 "Flower & Garden Magazine, June-July 1996, The lazy gardener's guide to potpourri". findarticles.com.[] Durand, Faith (23 May 2008). "Tip: How to Use Chive Blossoms in Salads and Other Dishes". thekitchn.com. Retrieved 24 May 2017. Margaret Roberts , p.

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The Bountiful Container. Read more. Workman Publishing. Landry, Jean-François (June 2007). "Taxonomic review of the leek moth genus Acrolepiopsis (Lepidoptera: Acrolepiidae) in North America". The Canadian Entomologist. 139 (3): 319–353. doi:10.4039/n06-098. ISSN 1918-3240. , p. 37, at Google Books Staub, Jack E. (2008). 75 Exceptional Herbs for Your Garden. Gibbs Smith. p.

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Chives are so versatile and add a wonderful flavor to many, many dishes. Here is one of our favorites: chop a large handful of chives (we use kitchen scissors for all herb chopping–it’s just the easiest) parsley, a sprig or two of fresh thyme leaves removed from the stem, a sprig of fresh rosemary, some fresh marjoram, and a handful of fresh dill.

Perennial 4 - 9 12 inches Spring White Full sun to partial shade Rich, well-drained, pH 6.2 to 6.8 70F 7 - 21 days No 1/8 inch 1 - 2 seeds per inch Keep moist until germination Rows 18 inches a part; thin seedlings 6 - 8 inches Garlic Chives (Allium Tuberosum) - If you like traditional Chives, and you are also a lover of garlic, then try these Chives seeds and grow Garlic Chives - Seeds.

The flowers produced from Garlic Chives herb seeds bloom during the summer months which is much later than traditional chives. These blooms are also edible, and they attract bees as the nectar in this herb is rich. Many gardeners even cut the blooms for indoor flower arrangements. They dry well for dried arrangements too.

You may harvest these small bulbs while the flower is still a bud. Harvest the leaves as desired once they are about 6 inches long. Pick the leaves from the base by hand. Garlic Chives leaves are very soft and quickly lose freshness. Like Chives, Garlic Chives may be frozen.

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Cover Garlic Chives herb seeds 1/8 inch with loose soil. Keep moist until germination. Regular cutting helps keep plants vigorous and healthy and encourages spreading. Keep flowers picked to discourage dormancy in warm weather. Divide clumps every 2-3 years. Approximate Seeds Per Ounce: 25,000 .

Flat leaves with a light garlic flavour - use as chives. Herbs are so easy – you don’t even need a garden! Just a few in pots on the patio or windowsill will add that little extra to a dish. Plant Class: Hardy Perennial (HP). . 300 Seeds January, February, March, April, May, June, July, August, September, October, November, December March, April, May January, February, March, April, May, June, July, August, September, October, November, December .

Perennial - Matures in 60 days. A strong garlic flavour sets these apart from regular chives. Easy to grow, the leaves are flattened and have white flowers. Can be divided yearly. Approximately 200 seeds.

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Reimer seeds has over 5,000 quality vegetable, flower, and herb seeds for the home gardener and market growers. We do not sell any Genetically Modified seeds. Click here. This year we reduced our prices on many items, added new items, and have added additional bulk items by the ounce and pounds! Take time to review our impressive Online Seed Catalog.

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They are versatile and easy to incorporate into dishes and require almost no care– making them an awfully good return on investment.

Chives give a fresh, slightly spicy flavor to a variety of dishes. Grow this favorite organic herb in your own garden using Organic Chive seeds from Patriot Seeds. Our seeds are certified organic by the USDA. They come in resealable heavy-duty packages and can be stored for 5+ years, so you can grow, harvest, and replant your Chive crop for years to come.

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When you're ready to declare your food independence, buy Patriot Seeds!Chives prefer full sun and soil that is moist, fertile, and well-draining. Plant seeds 4 to 6 weeks before the last frost, or as soon as the soil is workable in the spring. Sow 1/4 inch deep and 8 to 10" apart.

If starting indoors, seeds may be planted 8 to 10 weeks before the last frost. Grow time is 60 days. Foliage is ready for harvest when the outer spears of the chives are at least 6" long. Cut them back to 2" above ground level. Once or twice per season, shear the plants to this height.

Flowers are ready to harvest and eat when they are in full bloom, but before the bud has opened. Divide the plants every 3 to 4 years in the spring for best results. In addition to its culinary use, in the past, dried bunches of chives were used as a household protection against evil spirits.

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A Guide to Growing Chives A member of the onion family, chives are well worth cultivating in the vegetable and flower garden. They take up very little space, and the whole plant can be eaten from top to bottom - the bulbs as mild onions, the leaves in salads and flavouring, the flower heads as a splash of colour to salads.

Chinese chives have an added subtle garlic flavour to them and they are commonly used in Chinese cooking. There are several new varieties of chives available from specialist seed merchants and they aim to provide plants which produce very fine leaves, much preferred by cooks. We have tried some of these and they do indeed produce finer leaves, but only in the first year.

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Site and SoilMost soils, partial shade or full sun. Plant to Harvest Time3 months Where To Grow Chives Chives will grow in almost all soils, the ideal one being well-dug with the addition of well-rotted compost or organic material. Work in a handful or two of bonemeal per square metre (yard).

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Full sun or partial shade suit them equally well, and although they are fairly tolerant of drought, don't plant them in very dry places. Propagating ChivesChives are very similar to onions, they have a bulbous root and green leaves. The bulbs multiply quickly over a few years and this provides the easiest method of propagation.

They thrive on this method of propagation, because it relieves the congestion in the bulbs. Growing chives from seed is almost as easy - sow the seeds indoors using normal potting compost in March time (or directly outside in April) . Make sure the compost remains moist. The seedlings will appear a week to ten days later.

In colder winters, the leaves may die back completely, but don't despair - their roots are still alive and they will begin new growth next spring. Harvesting ChivesCut the chive leaves with scissors when required, starting with the outside leaves (those nearest the edge of the pot) and working your way inwards.

The leaves rapidly grow back and can be cut several times in the growing season. Plants grown from seed should be left alone (although remove the emerging flower heads) until July in the first year to allow a good root system to establish itself. Chives produce a mass of purple flowers in late Spring, and a second flush may well occur between June to July .

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If the flowers are required for eating or for their colour, it is best to keep separately a couple of chive plants for this purpose. When the flowers are starting to fade, cut the whole plant to 5cm (2in) from ground level and you will then have a second set of leaves produced and probably a second flush of flowers.

The flowers are definitely edible and are great added to salads - their colour makes salads come alive. The flower heads are actually a mass of smaller flowers, which should be separated before adding to the salad (Click here). The stalk is also edible, but is tasteless and very very tough - throw it away! Container GrowingThis herb is ideally suited to container culture and will grow happily in potting compost.

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Water if the compost is drying out, and feed with liquid plant food monthly throughout the growing season. Container grown plants are more likely to affected by severe frosts, so move the containers close to the house walls in winter. Chives In CookingChives should be used fresh and uncooked, otherwise they loose almost all their flavour.

They can be dried, but their is little point because they then have no flavour. One way to store them is to chop the leaves into 1cm (half inch) lengths and place them in ice cue containers with some water. Freeze them, and then defrost an ice cube or two when need to use them.

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Other uses foods it goes well with include mixed vegetables, egg dishes, salads and dressings, broiled poultry, stews, casseroles and baked fish.

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I am your typical housewife living in high maintenance suburbia. I have a handsome husband, 2 kids and a flock of pet chickens. I try and feed my family with $100 a month. With the help of coupons, gardening and bartering I am able to squeeze the most out of our grocery budget and still manage to have a little fun along the way..

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This perennial member of the onion family is undemanding and easy to grow, returning year after year, and attracting bees and butterflies to its pretty pink blooms. Chives are an essential addition to the herb garden (vegetable). Their leaves and edible flowers make them indispensible for garnishing potato salad, soups and other savoury dishes.

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Height: 40cm (16"). Spread: 30cm (12"). Culinary note: Some parts of these flowers are edible. For more details about edible flowers . Codes 1 packet (500 chive seeds) (23668) Direct sow chive seed outdoors from early spring. Grow chives in a well prepared seedbed in full sun. Sow seeds thinly at a depth of 1cm (1/2") in drills 30cm apart.

Sow in pots or trays on the surface of barely moist seed compost. Cover with a sprinkling of finely sieved compost and place in a propagator at 18-21C (64-70F) until germination which takes 14 - 21 days.When seedlings are large enough to handle, transplant into 7.5cm (3") pots in bunches of 4 seedlings per pot and grow on in cooler conditions.

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Once established, chives require little aftercare. Lift and divide overcrowded clumps in spring. Seeds and garden supplies will normally be delivered within the time period stated against each product as detailed above. Plants, bulbs, corms, tubers, shrubs, trees, potatoes, etc. are delivered at the appropriate time for planting or potting on.

Orders for packets of seed incur a delivery charge of Orders which include any other products will incur a delivery charge of Where an order includes both packets of seeds and other products, a maximum delivery charge of will apply - regardless of the number of items ordered. Large items may incur a higher delivery charge - this will be displayed in your shopping basket.

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Allium schoenoprasum Alliaceae Europe, Asia, North America Hardy perennial in USDA zones 4–8 12" tall, 8"–10" wide Bright green, slender, hollow leaves with a mild onion flavor; pinkish-purple pom-pom flowers appear in late spring to early summer. If there were an award for "easiest herb to grow", chives would win, hands down.

They can be easily dug up and divided if the clump gets too large. In mild climates, plants are nearly evergreen. Full sun to part shade Drought Tolerant, Good for Containers, Attracts Pollinators, Deer Resistant 4 to 6 weeks before your average last frost date, when soil temperature is at least 45°F, ideally 60°–70°F; or as late as 2 months before your average first fall frost date.

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10–15 days ¼" A group of 10 seeds every 8" 8" Not required FOLIAGE: Cut outer spears of chives when at least 6" long, and cut back to 2" above ground level. Once or twice a season, shear plants to 2" above ground. This will keep new, tender foliage available.

Learning Download: How to Grow Chives Chives are an easy-to-grow herb that can add a punch of flavor to many dishes. Both onion and garlic chives can be grown and used in the kitchen. growfoodguide. Chives are a member of the lily family with flavorful leaves and flowers, which bloom purple.

Chives grow best in clumps, and they can be grown in small pots for a container garden. Chives can be planted from seed or from divisions. Begin chives indoors eight weeks before the last frost. Transplant chives to the garden when the sprouts reach 6 inches in height. If planting from seed, plant the seed ¼ inch deep and water well.

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If planting inside, keep the pot in a dark area until the seeds sprout, and then move to a windowsill. If planting seeds directly outside, wait until all dangers of frost have passed. Water chives consistently and add mulch to retain moisture and deter weeds. Prior to planting the chives, mix 4 to 6 inches of organic compost into the soil and apply 2 to 3 tablespoons of an all-purpose fertilizer, 16-16-8, per square foot of planting area.

Chives are ready to harvest as soon as the leaves are long enough to clip and use in the kitchen. Chives are ready to harvest typically 60 days after planting the seeds. Cut the chives from the outside of the clump, leave a half-inch of stem. To encourage more leaves on the chive plant, pinch off the flower bud.

Looking for a tasty herb to add some flavor to your meals. Try Burpee Common Chive Seed. This perennial classic delivers bunches of zesty herbs whose white flowers can be used to spruce up your window boxes. Seeds.

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Organic Garlic Chives Garlic chives are hardy perennials. The foliage is flat, rather than holl... Organic Garlic Chives Garlic chives are hardy perennials. The foliage is flat, rather than hollow, and grows to about twelve inches high. The flower stalks grow up to 30 inches high, topped with greenish-white flower heads which are quite showy.

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As with chives, garlic chives are harvested by shearing the leaves at ground level. Older leaves become coarse, so shear the plants occasionally even if you.. gardening..

Standard Chive can be a great addition to your microgreen selections. Chives are easy to grow an tolerant to harsh conditions. Thick, flavorful leaves that can produce multiple cuts during the second year of production. Suitable for forcing, pot growing and fresh cut. Use fresh leaves for salads or chop for flavoring and garnish.

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(Allium schoenoprasum) The slender, onion-flavored, green foliage of chives can be eaten fresh or cooked, and can even be frozen for use later. The cheery, lavender-pink flowers of this perennial herb are also edible and make this species a welcome addition to ornamental borders. Plants will self-sow. Perennial in zones 3-9..

Chives and garlic chives are hardy perennials that are popular herbs for many of our customers not only for their taste, but for their ease of growing and general lack of pest issues. Chives and garlic chives can be easily divided up in the spring and summer to move to other parts of the garden or to share with friends and neighbours.

To save your seeds, wait for the plants to send up a taller flower stalk. After it flowers, the head will dry out and the seeds will develop. Leave the flower head on the plant for as long as possible. You can also cut the individual stalks and bring them inside for a week or two to dry upside down in a paper bag in a warm, dry and well ventilated area.

Garlic Chives are perennial in all but the coldest climates. An excellent low maintenance crop offering loads of flavor for almost no work. The young leaves and flower buds have a delicate chive-like flavor with sweet, roasted garlic overtones. Also known as Chinese Chives or Chinese Leeks Very long-lived and easy to grow, they produce white-flowered seed heads.

They have great ornamental appeal along with lots of harvests of delicious leaves. Although it is a member of the onion and garlic family, garlic chives has more of a milder, roasted garlic flavor than onion. These larger and more robust plants are more suited to use as a vegetable than strictly herb.

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Perfect for use in uncooked dishes where raw regular garlic might be overwhelming or too spicy. Also used in many dishes from dips to steaks. The florets also make striking garnishes in salads and soups (Seeds).

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Chive are a delicate, mild herb with a faint onion-like flavour. Great in egg, potato and fish dishes. Leaves and flowers edible. 11-13 weeks to harvest. 150 seeds per packet. Allium schoenoprasum Chives, Onion Chives Amaryllidaceae Chives are an ancient herb in the onion family, the oldest recorded use of chives collected from the wild was back around 5000 years ago.

This is an open-pollinated, heritage variety of Chive meaning you can collect the seed year after year and they'll grow the same as the parent plant. Chive leaves have a delicate, mild onion flavour that pairs well with eggs, fish and potatoes. They're great used to flavour dips, salads, stews, soups and mexican dishes.

Add chives to your dishes at the last minute of cooking as too much heat can destroy their flavour. Chives can be dried and will maintain their flavour quite well, but using them fresh is always best. vegetable. The purple flowers of Chives are also edible and make an attractive addition to salads.

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Ensure your garden soil is free drainage, grow Chives in raised beds if your soil is too compacted or high in clay. Dig through lots of organic fertiliser, compost, worm castings and/or well-rotted manures through your vegetable patches prior to planting Chive seeds. Fertilise at least monthly with an organic liquid fertiliser or worm juice.

The masses of purple flowers that Chive plants produce are great for attracting bees and other beneficial insects to your garden, while the smell of the leaves act as a repellent for some harmful insect species (gardening). Chives will self-sow through your garden if growing conditions are ideal, remove flower heads before they set seeds if this becomes a problem.

In cooler regions of Australia sow Chive seeds from September to April. In temperate regions of Australia sow Chive seeds from September to May. In subtropical regions of Australia sow Chive seeds any time of the year. In tropical regions of Australia sow Chive seeds during the dry season from April to July.

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Chive seedlings can germinate slowly, taking between 12 and 20 days to emerge from the ground. Chive plants will take 11-13 weeks to produce good quantities of leaves. Use scissors when harvesting Chives, they will re-shoot best when they are cut off about 6mm above ground level.

Chives (Allium schoenoprasum) are one of my favorite herbs to grow, second only to . And they are the very first plant I recommend to my friends who are new to gardening. If you have yet to include this beloved herb in your garden, you are missing out on one of the most rewarding plants to grow, ever.

Functional and beautiful, I really can’t say enough about chives. They are, without question, one of the most versatile plants out there, a great fit for so many scenarios: Do you need an easy to grow, hardy perennial? Do you want to grow an herb garden, but aren’t sure where to start? Are you interested in companion planting? Do you want to grow edibles that require little effort? Do you like the look of formal English gardens? Are you hoping to attract more butterflies to your garden? Do you have a shaded yard and less than ideal soil? Well, keep reading… Chives fill all of these requirements, and more! I genuinely can’t come up with a single drawback of including them in your garden.

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They’re also hardy perennials, and one of the first plants to break ground in late winter. Their bright green leaves are a sure sign spring is near. Not to mention, their showy white, lavender, pink, or purple flowers. And who doesn’t love ? Not only do their flowers , according to Debbie Kirkpatrick, Kemper Horticulture Assistant at the , these potent plants also have a reputation for and carrot rust flies.

You can add them to any salad as a stunning, tasty garnish. And if you don’t plan to eat them, these flowers also make attractive additions to . Best of all for those who are bothered by these common garden pests, perhaps put off by the oniony flavor, A. schoenoprasum alone.

Here’s what’s ahead in this growing guide: Keep reading to find out how to grow, care for, and harvest them at home. Chives are and are native to Asia and Europe, where they have been used medicinally for centuries. There is debate as to whether they are also native to North America, or merely naturalized here - Seeds.

These small, bulb-forming plants grow in clumps, which can easily be divided every two to four years. Reaching heights between 12 and 24 inches, individual plants are low growing and compact, usually no more than 12 inches wide. Their narrow, hollow leaves are bright in color and they produce striking purple, feathery, round flowers in May or June.

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And they make an excellent companion to plantings of a variety of vegetables and herbs, from and to and (like , , , and ). To overwinter, divide an already existing plant and pot it up in a small container (there’s more info on dividing plants below). You can let it grow on a south-facing windowsill through the winter, and plant it out again in the spring. Read more.

When temperatures start dropping, move the container indoors. Chives and rich, well-draining soil. However, they are tough and, in my experience, can tolerate as little as 4 hours of sunlight, as well as less than ideal soil. Keep in mind that root rot is possible if soil is especially poor draining.

They are easy to divide, so start by asking around. A fellow gardener may have some in their garden, ready to be shared. A young chive plant. Photo by Gretchen Heber. Don’t spend too much time searching, however. Stopping at your local nursery and picking up a small clump is a breeze.

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If you choose to purchase seeds instead, it’s best to 8 to 10 weeks before the last spring frost. This way, your plants will have time to become fully established in their first season. You can direct sow seeds, too, as soon as the soil is workable. If you decide to direct sow your own seeds, keep in mind that you may not experience much of a harvest or bloom until the following year, when plants have a chance to fill in.

tuberosum), giant Siberian chives (A. ledebourianum), and Siberian garlic chives (A. nutans). Each of these types has a different flavor. A. schoenoprasum seeds from Hirt’s Seeds are . You’ll get 1 gram of heirloom seeds. For something a little different, A. tuberosum seeds in several different quantities are . This variety sprouts attractive white blooms.

But, for the healthiest and most productive plants, you’ll want to keep the following in mind: If possible, choose a site in full sun, receiving at least 6 hours of direct sunlight each day. Don’t hesitate to settle for partial sun, however, if full sun isn’t an option. Fertile, well draining soil is best.

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An all-natural, organic fertilizer can be used as well. To account for nutrients, add a slow release, organic fertilizer to the soil before planting and consider . If planting in a group, space 8 to 10 inches apart, allowing plants to fill in and form a mass. This method works well to create a formal edge or border.

Water newly planted clumps well until established. If planted in well-draining soil, continue watering regularly for higher yields, especially during the heat of the summer. Mulch with compost, or another type of organic material such as wood chips or pine straw, to help retain moisture, , and add additional organic matter to the soil.

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Using 100 percent compost or topsoil in container plantings generally results in poor drainage and weak plants. If you do want to use compost, mix with sand and or to allow for more oxygen and better drainage. Be aware that plants in containers typically dry out faster and need to be watered more frequently.

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further promotes growth. Generally, the best time to divide is in late winter to early spring. However, you can also divide chives in early fall, which has its benefits. You may get an extra crop of new leaves before the arrival of winter. Just be sure to give plants enough time to become established before the first frost.

Hold back on harvesting newly divided plants for a few weeks, or until they are established. Keep in mind that while plants can withstand poor conditions, they will grow more slowly and produce fewer blooms if they are not planted in full sun and fertile, well draining soil. If you’re growing chives for their food value specifically, consider cutting flower buds off before they bloom.

Harvesting leaves in the early morning is preferred, before the heat from the sun dehydrates the leaves. growfoodguide.com. To harvest, wrap your hand around a clump of leaves and cut with clean, sharp scissors or a knife a couple of inches above where the plant meets the soil. Leaving some green at the base of the plant allows for better regeneration.

Fill a glass with a couple of inches of water, make a fresh cut at the base of the leaves, and place the leaves (or “blades”) in the glass. Replace the water regularly, daily if needed. Another great way to store chives is wrapped in a damp paper towel and placed in a sealed plastic bag in the fridge.

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If you’re lucky enough to live where they’re evergreen, just snip ‘em when you need ‘em - growfoodguide. If you don’t plan to harvest some of your chives, and want as many blooms as possible on your plant, refer to the care instructions above. Providing ideal conditions and care is the best way to ensure beautiful blooms for a longer period of time.

Additionally, by not allowing flowers to go to seed, you will keep chives from spreading into areas of your garden where they aren’t wanted. Of course you’ll want to put your beautiful harvest to work, and we have a few delicious dishes to suggest that show off this versatile herb to its best advantage: For breakfast, use your green harvest to help craft a delicious spread and try this easy-to-make 4-ingredient recipe for a Peruvian Avocado and Cream Cheese Roll on Toast.

Looking for a busy weeknight dinner option? Put to use cooking a healthful, vegetable-packed Moroccan Sweet Potato Soup. Chives are a classic pairing with potatoes and the combo is shown off perfectly in a Classic German Potato Salad, which includes gherkin pickles and their juice. Oh, and don’t forget date night! Chives are combined with rosemary and parsley in this decadent Wild Mushroom Tuscan Risotto, which works with any mushrooms you’d like to use.

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Do you grow this onion-like plant? Are yours more decorative, or culinary? Tell us about it in the comments section below, and for more culinary herb gardening tips, . Photo by Gretchen Heber © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Product photos via Hirt’s Seeds and True Leaf Market.

With additional writing and editing by Gretchen Heber and Allison Sidhu. Amber Shidler lives in Cincinnati, Ohio and holds a dual bachelor’s degree in botany and geography. For four years she worked as a horticulturist, but is now a stay-at-home mom. With experience in landscape design, installation, and maintenance she has set her sights on turning her tenth-of-an-acre lot into a productive oasis.

So my chive plant is ready for harvest and how do I know? Passing by them on my way to the cilantro this gorgeous April Florida day, the sunshine high and bright, the breeze a bit brisk, I noticed the flowers had some dark seed-looking things were perched within them.

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Happens that way with so many of my vegetables, I figured why not? But with a double-take, I peered at these easily visible babies and thought: no way. It can’t be that easy. But ever the optimist, I plucked those old buds right off the stem and headed indoors. Shaking the black dots off the petals, I gathered them into a pile on my desk, right next to my computer screen.

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It absolutely was that easy!! Small black bean-shaped seeds, it read. Yep, that’s exactly what I had in my hot little hands! But they’re actually flat. At least to my aging eyes it appears that they’re flat. Well I marched right back outside to harvest the rest of them! Excited gardeners are full of energy and exuberance–and we don’t wait for nuthin’! As I pushed through the screen door–my herb garden is now conveniently located just outside my patio–the wind kicked my hair to and fro, this way and that.

Chive Seeds 3035 Chive seeds grow as tufts of grassy, tubular leaves shaped much like miniature onion leaves. Use the delicate, mild onion-flavoured leaves in salads, soups, stews, omelettes and dips. Plants grow in clusters to 15 cm (6″) high and produce pretty, edible, purple ball-shaped flowers about 2.5 cm (1″) in diameter.

Despite this, chives can be a fussy germinator, with the seed sometimes taking much longer to emerge than expected. While it often spreads from established plants by self-seeding, it is not considered invasive. hardy to Zone 3. 840 seed/gram. Sow seed directly outdoors in a sunny site with average soil in mid-to-late May or in August through September.

Note that germination normally occurs within 14 days of sowing, however seed can sometimes take much longer to sprout so be patient.

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Chives, the delightfully flavorful cousin of onions and lilies, have existed for over five thousand years. However, they weren’t used culinarily until the Middle Ages, and It is believed that Marco Polo brought them to Europe from Asia (1). Their botanical name, Allium schoenoprasum, harkens back to a Greek description of their structure being both like a reed and a leek.

No matter the name, chives have long been beloved for their diminutive stature– the smallest of the onion family– and their distinctive taste. Lacking the large bulb of other Alliums, chive plants resemble grass from a distance. They can grow to over a foot high and are prized for their purple flowers and the delicate character their flavor adds to dishes.

Chives are used heavily in French cuisine, chopped finely and added as a garnish on bisques, creating colorful contrasts atop scrambled eggs, and bestowing buttery sauces with a touch of mild onion flavor. Not to be mistaken for garlic chives– the Chinese chives Allium tuberosum– common chives have a distinctly onion-like flavor, while garlic chives more strongly taste of garlic (unsurprisingly).

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Both varieties of chives bring life to any dish they are added to (3). Common chives are a good alternative for cooks who find the flavor of onions too strong. Chopped finely, they can be added to dishes at the very end of cooking, so that they don’t lose their flavor or color, or they can be added raw as a garnish.

The flowers of both species are edible– the purple common chive flowers are delicious served raw, and the white flowers of the Chinese chive can be eaten raw or fried. The flowers should be harvested and eaten when they are young before seeds have formed. Chive flowers can also be used to infuse vinegar with a delicious, onion flavor.

Chives will grow happily in containers and do not require any special treatment. They are perennial, which means that they have a twelve-month growing season, providing gardeners with a dash of fresh flavor at their fingertips year-round when grown at home. To grow chives, the first thing required is a south-facing spot that receives full sun for at least eight hours a day, ideally a sunny windowsill.

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If a windowsill indoors isn’t suitable, consider a window box that is hung outside the window. Once the growing location has been determined, a few supplies are needed: An appropriate container for growing chives will be at least four inches deep and can be quite wide. Unlike many herbs, chives do not have an extensive root system and can thrive in more shallow containers than many other plants.

A tray will be needed beneath any indoor pot, to ensure that surfaces are protected from any overflow from watering (grow organic vegetables). A well-drained potting mix is perfectly suited for growing chives indoors. It is possible to make a home-made soil using a combination of peat moss, vermiculite, organic matter and a touch of granular, time-released fertilizer, but the advantages of commercial potting soil are that it is ready-to-go and tidy to store.

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Any garden center or garden section of a hardware store should have them. If not, there are a multitude of seed companies to order from online. One advantage of ordering seeds online is that it is possible to find organic seeds, which are not always available on the shelves of local retail outlets.

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Leftover seeds should be stored in a cool, dry place away from sunlight and may be good for a second year. In areas that lack adequate sunlight in winter months, a grow light can help to maintain plant health year-round. Consider using a 75W grow light to supplement chive plants during winter months when days are shorter.

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This will give each plant the space it needs to thrive. Chive plants benefit from moist soil but will tolerate occasional dryness. The best policy is to check the soil by inserting a finger to an inch deep towards the edge of the container. Read more. It should be easy to sense if the soil is dry by testing this way, but there are also self-watering pots and devices that can be used to test soil moisture levels.

After several seasons, the small bulbs beneath the soil will have multiplied and bunched together into clumps. To divide them, gently dig up the bulbs, separate them, and re-plant them, transferring the excess bulbs to a new container or harvesting the whole plant to eat. Fertilize plants at least once a year to keep them producing well. gardening.