Chives are among a group of herbs that repel insect pests in the garden. Chives repel aphids, Japanese beetles, and carrot flies. Like most herbs, chives can be frozen or dried for later use in a variety of applications but they won’t be as good as they are when fresh.
Chives are also reported to have medicinal benefits including the relief of various digestive problems. Allegedly, they have antibacterial qualities which can help ward-off the effects of any dangerous bacteria in the food we eat. They also reportedly lower blood pressure and cholesterol levels while boosting the immune system.
Interesting Facts About Chives Plants
Chives Gardening Tips
Full sun or partial shade in hot climates.
While mature chive plants are drought tolerant, freshly-planted seeds and newly established plants should receive gentle, regular watering to keep them consistently moist but not soaking wet.
Well-drained, enriched soil is best though they will grow almost anywhere. For best results starting seeds, soil should be 65°F.
Once established, chives will tolerate a wide range of temperatures even those that dip below zero.
Start chive seeds indoors about 8-10 weeks before your last anticipated spring frost or direct seed outdoors after the threat of frost has passed.
Plant seeds ¼-½ inches deep, tamp down soil and gently sprinkle with water. Thin and space according to seed packet instructions.
Seeding to maturity generally takes 90 days or so.
Chives are not greedy consumers and don’t need to be fed.
Add mulch as the seedlings develop to retain moisture and discourage weeds.
Chives are hearty plants not susceptible to pests or disease.
As noted above, you will need to divide your vigorous-growing chives every couple of years to keep them under control.
Chives are a helpful companion to a number of other vegetable plants including: broccoli, cabbage, carrots, eggplant, mustard, peppers, squash, and tomatoes. The taste of your carrots will be particularly enhanced by the proximity of chives.
Yes! Chives look great in containers either alone or with flowers.
To harvest chives, snip the shoots close to the ground, several times a season. Note that if you snip the tips of the shoots, the stalks will become tough.
- Chives are among the easiest perennial herbs to grow, requiring very little care and maintenance.
- A grassy-flavored herb, with a mild onion flavor, chives are delicious as a flavor-enhancing-garnish in a wide variety of fresh and cooked food and sauces.
- Their attractive light-purple flowers—which are edible—attract bees.
- Chives are prolific growers which means you’ll probably want to divide them every few years to avoid having them take over.
- Chives are packed with a number of important nutrients including vitamins A and C, as well as potassium, iron, calcium, folate, niacin, riboflavin, and thiamin.
Our Chives Varieties
- 9 cups peeled and chopped tomatoes (peel first, see below)
- 2 1/2 cups chopped green bell peppers
- 2 1/2 cups chopped white onion
- 4 medium jalapeños, chopped (substitute 2 of the jalapeños for 2 cayenne peppers for extra hot salsa)
- 8 large cloves garlic, chopped
- 6 teaspoons canning salt
- 1 cup white vinegar
- 1 (12 ounce) can tomato paste
- Remove tomato skins. Make an “X” in the bottom of the tomatoes, then place in boiling water for 60 seconds. Then, remove the tomatoes from the water and place directly into an ice bath. The skins should slip right off.
- Make the salsa. Place all of the ingredients in a large pot and simmer for 20-30 minutes, until thickened and cooked.
- Prepare cans to be sealed. Transfer the cooked salsa into clean, sterile jars leaving 1/2 inch headspace. Use a funnel for this. Wipe rims of jars and, then place lids on top.
- Process with a water bath. Bring a large saucepan filled with water to a boil. Your saucepan needs to be tall enough to have the water cover the jars by 2 inches.