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A perennial herb with a mild onion flavour. Chives are one of the first herbs to emerge in the very early spring and will continue to grow throughout the season. In mild climates, chives may be harvested throughout the year.
All parts of the chive plant are edible, including the chive bud, firm stem and flowers. Harvest regularly to delay flower production and to encourage a continuous flush of new growth.
Chives may be chopped and frozen or dehydrated for use throughout the year. They make a great alternative to green onions. Wonderful sprinkled over omelets, fish dishes, salads, squash soups, stir-fried, and so much more!
Drought-tolerant and requires very little maintenance. Flowers attract pollinators.
Sow seeds indoors at least 8 to 10 weeks before the final frost date, or sow directly 4 to 5 weeks before the last frost, in a clump formation. Since each seed produces one chive, if you want to grow chives in a bunch, sow them in a bunch and you will grow a nice shaped clump of chives.
When sown indoors, sow thickly in seed tray or pot, then transplant without splitting.
For specific planting dates in your area, check out my Seed Starting Calculator. It will help you to plan for your first to last seed sowings of the year.
Days to Maturity: 60
Packet: 1g (approximately 1000 seeds)
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