BOTANICAL NAME
Allium
schoenoprasum- L.
PLANT TYPE
Perennial Herb
SUN EXPOSURE
Full Morning Sun; Full Sun and Semi-shade
SOIL TYPE
Well-drained loamy and moist soil
SOIL pH
5.2 – 8.3
FUN
FACTS
Chives are a perennial
member of the onion family that sport beautiful purple flowers and forms
slim-conical bulb roots. This cluster-bulb forming grows to 1 foot by 1 foot at
a medium grow rate. However, the 2-3 mm hollow and tubular long stems called scapes
could grow up 24 inches tall, which has a soft texture prior to flowering. The
grass like leaves are shorter than the scapes, are also hollow and tubular and
round in cross section or terete in botanical terms. In cold regions, it is
hardy and is not frost tender and leaf in February. But across other climate
zones, it flowers in June to July, and the seeds ripen from July to August.
Chives are commonly
grown in herb gardens for primary culinary and ornamental purpose and secondary
for herbal-medicinal purpose.
Culinary Uses
Chives are commonly
cultivated in the garden for their edible parts. The edible parts are the long
leaves, the scapes, with unopened and immature flower buds, bloomed flowers and
bulb roots; it may be either in raw, cooked or dried form. The edible bloomed flowers are used not only
as beautiful garnish adding color in salads, but also used to make blossom
vinegar. The raw, cooked, or dried
scapes and unopened flower are cut, diced and used as savory ingredient for
fish and potatoes dishes, soups, salads, sauces and even in sandwiches and
pancakes. The chives bulb is a great alternative for onion.
Chives are one of the
“fines herbs” of French cuisine, together with tarragon, chervil and parsley.
Other Uses
In agriculture, farmers
and gardeners plant chives around the borders, to repel pests like insects and
moles. The insect-repelling properties of the growing plant and the juice of
the leaves, is the sulfur compounds. Although chives repel insects in general
but it attracts a certain kinds like bees, butterflies, and other pollinators
since it produces a huge amount of nectar. With that quality are kept to
increase bee life. The sulfur compound is also has fungicidal properties and is
effective against scab and mildew that affect other plants.
Chives are also
cultivated for its ornament value, the violet flowers are often used in
ornamental dry bouquets.
An old wives tale in 19th
century, those Dutch farmers feeds their cattle with the herbs to give
different taste to their milk.
Romani – Gypsy have used
chives in fortune telling and hung dried chives to ward off disease & evil
spirit. However, it could be accounted for chives insect-repelling properties
that wards insect-causing diseases.
Medicinal Uses
The medicinal property of
chives are similar to garlic, Allium
sativum, but in a much milder form, hence the limited or even rarely use as
a medicinal herb.
The whole plant has an
effect on the digestive system, and much use as an appetizer, but
overconsumption may cause digestive problems. Since chives are consumed in
small amount, such adverse effects are rarely encountered.
The Ancient Romans
believed that chives have some effect on blood circulation, increasing blood
pressure hence used as a diuretic. They also believed that chives could relieve
the pain from sunburn or a sore throat but no evidence to back the claim.
Here is the summary of
its medicinal qualities and uses (both proven and unfounded):
Appetizer; Stimulant
(mild)
Digestive;
Hypotensive; Diuretic
(mild);
Antiseptic (mild);
Tonic
Chives are rich in
Vitamin A and C, contain trace amount of sulfur and are rich in calcium and
iron.
NTS: This blog initially declined
to present any medicinal uses of the plants as most are unfounded claim. For
safety reason, felt compelled to provide the general proven and unfounded
effects with the hopes that reasonable precaution would be taken when utilizing
the plants. Moreover, this blog cannot take any responsibility for any adverse
effects from the use of the plant. Always seek advice from a professional
before using for medicinally purpose.
PLANTING
Preparation
Cold frame or greenhouse
if in seasonal zone
Shallow container if
propagating by seed; or medium and deep container or pot if propagating by division
Broken pottery or rocks for
drainage
Well-drained loamy soil
Before planting in a plot,
apply 2-3 tablespoons of all-purpose (16-16-8) fertilizer per square foot. Work
compost and fertilizer to a depth of 6 to 8 inches.
Propagation
By Seed
When to sow/plant:
In
a cold frame sow in spring
Head
start would b start the seeds indoors 8 to 10 weeks before the last spring
frost.
Seed Depth:
Plant
seeds ¼ inch deep; or
Sow seed or plant by
scattering-thinly and cover ¼ inch of soil to keep moist
Seed/Row Spacing:
Not indicated
Days to
Sprout/Germination:
Free and easy
The soil should be around
60 degree to 70 degree Fahrenheit
When to transplant
seedlings:
When seedlings are large
enough to handle, at least 4 weeks
For best growth, the soil
should be around 60 degree to 70 degree Fahrenheit
Seedling Spacing:
Final planting 4 to 6
inches apart in all direction
When to transplant,
permanently:
Keep seedlings in
greenhouse for the first winter and plant them out into permanent position in
the following year.
By Division
Bulbs divide
rapidly and large clumps are quickly formed
Part to divide:
Bulbs
Length of division:
Not
indicated
When to divide and plant:
Division can be carried
out at almost any time of the year but probably best done in spring.
The clumps should be
divided at least 3 or 4 years in the spring.
Depth:
Bulbs should be planted
fairly deep
Plant Spacing:
Not indicated
When to transplant:
The division can be
planted out direct into permanent positions.
Smaller divisions grow
them first in a light shade in a greenhouse or cold frame. Plant them in the
following spring.
Larger division can be
planted out directly into the permanent positions.
CARE AND CULTIVATION
Care Level:
EASY
Watering:
Chives grows well in heavy
clay soil, prefers a full in a rich moist, fertile but well- drained soil.
It has average watering
needs. Water on a regular schedule Moisten the soil thoroughly throughout the
growing season for higher yields.
Use mulch to conserve
moisture and keep the weed down.
In the tropics, water
preferably, in the morning when the soil is cool or cooled down in the late
afternoon.
Growing Notes:
Full sun, and also in
light shade.
Cool season, frost and cold-tolerant
perennial
It can be moved into a
protect environment, like frame, in the autumn and will produce leaves
throughout winter. However, not advisable to do this every year as it may
weaken the plants.
It is very tolerant of
heavy harvesting; regular cutting of leaves ensures a continuous supply of
young leaves.
Once planted, “sidedress”
with1 teaspoon 21-0-0 fertilizer per square foot to increase production
If chives is getting old
can be cut back to about 2-5 cm
Flower Blooming:
Flower
as early as April to May in southern part of its habitat zones, and in June to
July for most northern parts
It
sends up 1-2 cm wide star-shaped with six petals in a rounded dense 10-30
cluster, pale purple, edible blooms.
Heavy
harvesting prevents from flowering
Chives
and its flower attracts butterflies and bees
The
flowers are hermaphrodites, and pollinated by bees and flies
Seed Ripens:
From
July to August
The
matured seeds are produced in small, three-valved capsule
Companion plants:
Roses, Carrots, Beets, Chamomile
Dislikes: Alfalfa;
Inhibits the grow of legumes
Pests and Diseases:
Leek Moth larvae, Bulb
rots (soil borne fungi), White riot, Mildew, Rust, Smut (fungus), Fungal leaf
spot (purple blotch and gray mold, Onion fly, Thrips (minute slender insects)
HARVESTING
Days to Harvest:
Chives are very tolerant
of heavy harvesting, regular cutting of leaves ensures a continuous supply of
young leaves but it prevents the plants from flowering.
Allow divided plants to
grow several weeks before harvesting.
Harvest chives 30 days
after transplant or 60 days after seeding
When harvesting, make sure
to cut the leaves down to the base within 1 to 2 inches from the soil
Harvest 3 to 4 times
during the first year. In subsequent years, cut plants back monthly.
Storage:
Store chives in a cool
place in a re-sealable container
Chives are best use when
fresh or dry-frozen
Dry-freeze leaves in an
airtight bag have without much impairment to the taste.
While dried chives lose
their flavor.
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As always enjoy all
plants and gardening!
References
2. Bown,
D. (1995). Encyclopaedia of Herbs and their Uses. London:
Dorling Kindersley.
3. Stearn, W.
T. (2004). Botanical Latin. London: Timber
Press.
