How to grow chives
Overview
Chives (Allium schoenoprasum) is a clump-forming perennial herb in the Amaryllidaceae family, grown for its mild onion-flavoured leaves and edible purple flowers. It is a low-maintenance plant that provides continuous harvests from spring through autumn.
Varieties
- Common Chives — Standard variety with fine, dark green leaves and mild onion flavour, widely grown in Australian gardens.
- Garlic Chives — Flatter leaves with a garlicky taste, popular in Asian cuisine and more heat-tolerant.
Soil Preparation
Chives prefer well-drained, loamy soil with a pH of 6.0–7.0. Enrich with compost or well-rotted manure before planting; avoid heavy clay that retains water.
Growing Guide
Plant chives in full sun with well-drained soil enriched with compost. Sow seeds 5 mm deep in punnets or direct, spacing 20–30 cm apart. Divide established clumps every 2–3 years in early spring or autumn to maintain vigour. Water regularly to keep soil moist but not waterlogged, especially during dry spells.
Sowing
Sow chive seeds 5 mm deep in seed trays or direct, spacing 20–30 cm apart. Germination takes 7–14 days at 15–20°C. Transplant seedlings when 10 cm tall; direct sowing is easiest in spring.
Care
Feed chives with a balanced liquid fertiliser every 4–6 weeks during active growth. Divide clumps every 2–3 years to prevent overcrowding; cut back foliage to 5 cm after flowering to stimulate fresh growth.
Companion Planting
Chives grow well with carrots, roses, and tomatoes, deterring aphids and improving flavour. Avoid planting near beans and peas, as chives may inhibit their growth.
Common Pests & Risks
Thrips cause silvery streaks on leaves; control with neem oil or insecticidal soap. Rust appears as orange pustules on leaves in humid conditions; improve air circulation and remove affected foliage.
Harvesting
Snip leaves from the base of the plant as needed once stems reach 15 cm tall. Harvest regularly to encourage new growth; cut back to 5 cm after flowering to refresh.
In the Kitchen
Use fresh chive leaves as a garnish for soups, salads, and egg dishes. Snip just before serving to preserve flavour; store in a damp paper towel in the fridge for up to a week.
Troubleshooting
Yellow leaves: overwatering or poor drainage; reduce water and improve soil. Brown leaf tips: dry soil or low humidity; increase watering. Stunted growth: overcrowding; divide clumps. Rust spots: humidity; improve air circulation. No flowers: too much shade; move to full sun.