Chives
Allium schoenoprasum
Chives are a clump-forming perennial herb in the onion family, grown for their mild oniony leaves and edible pompom-like purple flowers.
- Light
- Full sun to partial shade
- Water
- Moderate; keep evenly moist
- Difficulty
- Easy
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Overview
Chives are the smallest cultivated member of the onion genus, grown as a perennial herb for their slender, hollow leaves with a delicate onion flavor. They form neat grassy clumps that return reliably year after year.
In late spring and early summer, chives produce charming rounded purple flower heads that are both ornamental and edible. The plant is hardy, easy and a favorite for borders, containers and kitchen gardens.
A close relative, garlic chives (Allium tuberosum), has flat leaves and a mild garlic flavor.
How to identify it
Chives are easily recognized by their tubular leaves and pompom flowers.
- Leaves: Slender, hollow, tubular, grass-like and dark green, with a mild onion aroma when cut
- Flowers: Rounded, dense, pinkish-purple globe-shaped clusters on thin stalks
- Height: Forms tidy clumps 20-40 cm (8-16 in) tall
- Bulbs: Small, clustered, narrow bulbs at the base
- Habit: Dense, upright, grassy perennial clump
Care & growing
Chives are one of the easiest perennial herbs to grow.
- Light: Full sun to partial shade
- Water: Keep soil evenly moist for tender leaves; tolerates short dry spells
- Soil: Fertile, well-drained soil rich in organic matter
- Temperature: Very hardy; dies back in winter and re-sprouts in spring
- Feeding: Light feeding supports continued leaf production
- Propagation: From seed or, more quickly, by dividing established clumps every few years. Snip leaves regularly to encourage fresh growth, and deadhead flowers to limit self-seeding.
Habitat & origin
Chives are native across the Northern Hemisphere, growing wild in temperate parts of Europe, Asia and North America, often in moist meadows and along streams. They are unusual among onions in being native to both the Old and New Worlds.
They are cultivated worldwide in herb gardens, vegetable plots, borders and containers, and make excellent windowsill plants for a steady kitchen supply.
Uses & benefits
Chives are a versatile culinary and ornamental herb.
- Culinary: Snipped leaves garnish and flavor potatoes, eggs, soups, dips, salads and creamy sauces with a mild onion taste; flowers are edible and make a colorful, oniony garnish
- Ornamental: The purple flower clusters are attractive in borders and edging
- Ecological: Flowers attract bees and other pollinators; the plant is said to help deter some garden pests
- Medicinal (traditional): Minor folk uses similar to other alliums
Frequently asked questions
Are chive flowers edible?
Yes. The purple pompom flowers have a mild onion flavor and make an attractive, tasty garnish for salads and savory dishes.
How do I harvest chives without harming the plant?
Snip leaves from the outside of the clump near the base with scissors, taking no more than a third at a time. Regular cutting actually encourages fresh growth.
Do chives come back every year?
Yes. Chives are a hardy perennial. They die back in winter and re-emerge each spring, and clumps can be divided to make more plants.
What is the difference between chives and garlic chives?
Common chives have round, hollow leaves and an onion flavor, while garlic chives have flat leaves, white flowers and a mild garlic taste.
Chives guides
In-depth guides for identifying, growing, and caring for Chives.
