Common Chives (Allium schoenoprasum) is a hardy, bulbous-rooted, perennial plant, indigenous to France and Great Britain. The leaves, which are produced in tufts, are seven or eight inches in length, erect and cylindrical, or awl-shaped. The bulbs are white, oval, and of small size; usually measuring about half an inch in diameter. The flower-stalk rises to the height of the leaves, and produces, at its extremity, a globular group of purplish, barren flowers.
Leaves have mild onion flavor. Chop them and add to salads egg and cheese dishes, cream cheese, mashed potatoes, hamburgers, sandwich spreads, soups, stews, and sauces.
Chive bloom in mid to late summer make this an attractive border and edging plant.
Bulbs exude a substance that makes plants good companions for carrots by discouraging a harmful fungus.
12 inches Location
Chives grow best in full sun in a fairly rich, moist soil, which is high in organic matter and has a pH of 6 to 8. Chives will, however, tolerate partial shade and most soil types. Chives should be fertilized several times during the growing season with a balanced commercial fertilizer or bone meal and manure.
Sow seeds in spring or fall, in. deep in rows 12 in. apart. As soon as seedlings are established thin to 6 in. apart. Or set out nursery grown plants in early spring,
Leaves can be cut 4-6 mo, after sowing: then cut often and close to ground.
Leaves lose color in drying. Instead of drying, grow winter supplies indoors by potting a few clumps in fall and keeping them near a sunny window, Can also be preserved by deep freezing