Onion Chives (Allium schoenoprasum) are a classic perennial herb grown for their slender, hollow green leaves with a delicate onion flavor. Easy to grow and highly productive, they are perfect for adding freshness to salads, soups, baked potatoes, omelets, and dips. In summer, chives produce attractive purple flower clusters that are also edible and attract pollinators to the garden. Cold hardy and low-maintenance, this herb thrives in both garden beds and containers. Seeds are heirloom, Non-GMO, and open-pollinated, making them a reliable kitchen garden staple.
How to Plant
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When: Start indoors 6–8 weeks before last frost, or sow outdoors once soil warms.
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Soil & Sun: Well-drained soil; full sun to partial shade.
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Depth: ¼ inch.
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Spacing: Sow seeds 2 inches apart; thin to 6–8 inches. Rows 12 inches apart.
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Water: Keep soil consistently moist for tender leaves.
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Days to maturity: 70–80 days.
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Harvest: Cut leaves when 6–8 inches tall. Snip outer leaves and let new growth continue. Flowers can also be harvested.
Cooking Tips
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Fresh Garnish: Sprinkle chopped leaves on soups, salads, or potatoes.
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Egg Dishes: Mix into omelets, quiches, or scrambled eggs.
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Herb Butter/Dips: Blend finely chopped leaves into spreads and sauces.
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Edible Flowers: Use purple blooms to decorate salads or as garnish.