Chives are cool-season, cold-tolerant perennials that are best planted in early spring for a late spring and early summer harvest. If allowed to go to seed, the plants will spread over your garden so plant this in an area with room for expansion or thin as needed. The flowers and stems are edible and can be mixed into butter to make a delicious chive spread or they can be dried out to make a delicious chive salt.
Planting/Harvesting Notes
- Plant after all chance of frost has passed
- Plant in an area with well drained soil and 6-8 hours of sun.
- Lightly harvest whenever you need for a delicious treat.
- Chives will come back year after year.
Seed Saving
Once the chives flower, there will be large black seeds that develop where the flower was. These seeds will easily fall to the ground once they turn black and dry. To easily collect the seed, tie a large organza bag around the stem of the flowers once the blooms die back. This way the seeds will fall into the organza bag and you will be able to save them for next year. Be sure they are dry before storing in a labeled paper envelope.