By Wayne McLaurin
Georgia Extension Service
Volume XXVII
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Chives grow wild in Italy and Greece and probably came
with the explorers to
the New World.
About chives
Perennial plants that belong to the onion family, they’re
grown throughout
most of North America and will thrive in all of Georgia.
The small, bulbous plants grow in clumps 8 to 12 inches high.
Their attractive
violet-colored or white flowers are eaten in salads.
Common chives (Allium shoenoprasum) are grass-like
plants with mild
onion flavor — small, dainty onions that grow in clumps to
about 10 inches
high. They have hollow stems with light lavender flowers. With
a very compact
growth habit (excellent for a border planting), common chives
also grow well
indoors over winter.
Garlic chives (Allium tuberosum) are broader-leaved
than common chives,
with a flavor midway between garlic and onion. Garlic chives
resemble common
chives in clump-growth habit. But they have flat, dark green
leaves and white
flowers. The leaves are prized as a fresh product. Garlic
chives can get out
of bounds, since they reseed easily.
Propagation, harvesting and use
The plants are usually propagated by dividing the clumps,
keeping four to six
bulblets per clump. Plant them in the same way as onion
transplants, and divide
them in the fall or early spring every two to three years to
prevent overcrowding.
Chives may also be started with seeds planted in the early
spring.
Constant harvesting of the leaves is essential to keep the
plants healthy and
vigorous. The tender leaves or entire plants may be harvested
whenever you want
them during the season. The bulbs are not used.
Some gardeners dry the leaves. Others chop them up fresh and
keep them in the
freezer for winter use. Many gardeners dig a clump of chives
in late fall, place
them in a pot and bring them in the house for fresh use during
the winter.
They’re easily grown in gardens and do exceptionally well in
pots or other
containers.
