Herb of the Month: Chives (Allium schoenoprasum)
March 19, 2025
By Rick Bogusch
Chives are one of the first herbs to appear in early spring. They are related to onions, leeks, scallions, garlic and shallots, all members of the Amaryllis Family. Native to both the Old and New Worlds, chives can be found growing naturally in the temperate areas of Asia, Europe and North America and from there, have spread around the world. There are wild populations in Alaska, Canada and northern New England that have been harvested by indigenous peoples for centuries.
Chives are perennial and form dense clumps of tiny bulbs just above the roots. Hollow, tubular, grass-like leaves, growing 10-12 inches tall, arise from these bulbs, as do slightly taller, stouter stems topped with pompoms of lavender, star-like flowers. Flowers appear in May and June and produce abundant nectar for pollinators. Seeds ripen later in summer and self-sow readily and form large colonies if not controlled. Cutting flowers before seeds ripen or planting seedless varieties will stop chives from taking over your garden.
Chives have been cultivated for 5,000 years, in ancient China, Roman Britain and medieval Europe. Its mild flavor made it a popular herb for flavoring egg dishes, fish, potatoes, soups and more. It is one of the fines herbs of French cooking, along with tarragon, chervil and parsley. Both leaves and flowers are edible.
Even though chives are often found in dry, rocky soils in the wild, plants do best in moist, fertile, well-drained soil. Though full sun is preferred, chives also grow well in partial shade. They are easily grown from seed or division and can be harvested continuously during the season. Fertilize with fish fertilizer after harvest and to maintain vigor. Great container plants, chives potted in late fall can be brought inside to grow under lights or on a sunny windowsill.
Rick Bogusch
Garden Director, Bridge Gardens
rbogusch@peconiclandtrust.org