Chives are one of those plants that every backyard gardener should have. They are incredibly easy to grow, come back year after year, and are genuinely useful in the kitchen. If you’ve been thinking about adding more perennial herbs to your garden, learning how to grow chive plants is one of the best places to start.
We’ve had chives growing in our garden for years and they pretty much take care of themselves. Once they’re established, they’re one of the most low-maintenance plants on the whole property. Here’s everything you need to know to grow your own.
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Why Grow Chive Plants?
Before we get into the how, let’s talk about the why — because chives really do earn their spot in your garden.
They are a true perennial, meaning they come back every spring without you having to replant them. They handle cold winters like a champ, growing in USDA Zones 3 through 9. They produce continuously throughout the growing season, so every time you snip a handful for your dinner, the plant just keeps on growing. And the blossoms? Completely edible, gorgeous, and useful for making things like chive blossom vinegar (check out our recipe if you haven’t already!).
Chives are also great companion plants. They’re known to repel aphids and other pests, which makes them a wonderful addition near roses, tomatoes, and other vegetables.
Types of Chives
There are two main types you’ll come across:
Common chives (Allium schoenoprasum) — The ones most people are familiar with. Thin, hollow, grass-like leaves with a mild onion flavor. Purple/lavender blossoms in late spring.
Garlic chives (Allium tuberosum) — Also called Chinese chives. Flat leaves with a mild garlic flavor and pretty white flowers that bloom later in summer. Both the leaves and blossoms are edible and useful.
For most kitchen gardens, common chives are the go-to, but garlic chives are worth growing too if you can find them.
Where to Plant Chives
Sunlight: Chives grow best in full sun — aim for at least 4 to 6 hours of direct sunlight per day. They can handle partial shade, especially in hot climates, but you’ll get the most leaf production in a sunny spot.
Soil: Chives aren’t fussy about soil, but they’ll thrive in well-drained soil with decent organic matter. A soil pH of 6.0 to 7.0 is ideal. Work in some compost at planting time and your chives will thank you for it.
Location: Because chives are perennials, think about where you want them long-term. A spot along the edge of a garden bed, near the kitchen door for easy harvesting, or in a container on a sunny porch all work well. Just keep in mind they’ll be there year after year, so plan accordingly.
How to Plant Chives
You have a few options when it comes to getting chives into your garden:
From seed: Chives are easy to grow from seed, but they’re a little slow to get started. Sow seeds indoors 6 to 8 weeks before your last frost date, or direct sow in the garden in early spring. Plant seeds about ¼ inch deep and keep the soil consistently moist until germination. Expect germination in 10 to 14 days. One thing to note: chive seeds don’t stay viable for long, so use fresh seeds for the best germination rates.
From transplants: If you want to skip the seed-starting phase, pick up a small transplant from your local garden center in spring. This is the fastest way to get established chives producing for you.
From divisions: If you have a friend or neighbor with an existing chive clump (or your own clump that needs dividing), you can divide them in early spring or fall. Each small clump will establish quickly and start producing within a few weeks. This is honestly the easiest and most cost-effective method and how I typically grow more chives.
Space plants 8 to 12 inches apart to give them room to spread and form healthy clumps over time.
How to Grow Chive Plants: Caring for Chives
One of the best things about chives is that they don’t need much attention once they’re in the ground. Here’s what to keep in mind:
Watering: Water when the top inch of soil feels dry. Chives don’t like to sit in soggy soil, so consistent but not excessive watering is the goal. Established plants are reasonably drought-tolerant.
Fertilizing: Chives are light feeders. If your soil has good organic matter, you may not need to fertilize at all. A light application of compost in spring is usually plenty.
Deadheading flowers: The purple blossoms are beautiful and entirely edible, but once they go to seed, chives can self-sow quite aggressively. If you don’t want chives popping up all over your garden, cut the flowers before they go to seed — or better yet, harvest them to make chive blossom vinegar before they get to that stage!
Cutting back: After a hard freeze in fall, cut chive plants back to the ground. They’ll go dormant for the winter and return in spring, often as one of the very first things to green up in your garden.
Dividing: After 3 to 4 years, chive clumps will get dense and crowded. Dividing them in early spring or fall keeps them productive and happy — and gives you more plants to spread around your garden or share with friends.
How to Grow Chive Plants: Pests and Problems
Chives are remarkably pest-resistant, one of the reasons gardeners love them so much. The occasional issue to watch for:
Aphids: They can show up in spring, especially on new growth. A strong blast of water from the hose or a spray of neem oil or insecticidal soap will take care of them quickly.
Onion thrips: These tiny insects can cause silvery streaking on the leaves. Check plants regularly and treat with neem oil if needed.
For the most part, chives take care of themselves. A healthy, established clump has very few problems.
How to Harvest Chives
This is the fun part! Harvest chives by snipping the leaves with scissors or garden shears, cutting down to about 1 to 2 inches above the soil. Don’t just pull off individual leaves from the top — cutting the whole clump back encourages bushier, fuller regrowth.
You can start harvesting once the leaves are at least 6 inches tall. Regular harvesting actually encourages the plant to produce more leaves, so the more you use them, the better the plant grows.
To store: Stand freshly cut chives in a glass of water like flowers for up to a week. For longer storage, chop and freeze in ice cube trays with a little water — then pop a cube into soups, sauces, and scrambled eggs all year long.
The flowers: Harvest blossoms when they’re fully open for the best flavor. Use them in salads, as a garnish, or make a batch of chive blossom vinegar.
Chives in the Kitchen
Fresh chives add a mild onion flavor without the sharpness of raw onion. Use them as a garnish on baked potatoes, eggs, soups, and creamy dips. They’re wonderful in compound butters and homemade herb cheeses. Add them at the end of cooking rather than early in the process, heat diminishes their flavor quickly. My favorite way to use them beside fresh in salads and garnish is in chive blossom vinegar.
Chives really are one of those no-fuss, high-reward plants that earn a permanent spot in any backyard garden. Plant them once and you’ll be harvesting from them for years to come. If you’re just getting started building a perennial herb garden, chives are the perfect first step.
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