Chives

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 19^th 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

1. Food Wishes (2015, June1). How to Plant a Culinary Herb Garden! DIY Kitchen Garden. [Video File]. Retrieved from https://www.youtube.com/watch?v=qbYbI-uGEyg&gl=US

2. Bown, D. (1995). Encyclopaedia of Herbs and their Uses. London: Dorling Kindersley.

3.  Stearn, W. T. (2004). Botanical Latin. London: Timber Press.