Chives

An everlasting member of the onion family, chives have been grown in China since about 3000 BC, being the oldest edible species of onion. A versatile herb that holds its own in any herb, vegetable or flower garden as well as producing its own beautiful edible flowers, perfect to sprinkle on salads for a tasty pop of color. Its vivid green hue and distinctive mild onion flavor has the potential to change the appearance and flavor of any dish.

This herb has a mild flavor, perfect for pairing with almost every meal such as soups, dips, mashed or baked potatoes, fish, seafood dishes and omelets. Heat spoils their delicate flavor, to experience their full essence add chives to dishes at the last minute.

Chives are low maintenance plants and simple to grow, they require rich, moist soil and abundant amounts of sunlight. Considered a cool-season crop and thrive in the spring and fall and grow best at 17°–26°. Within one to two weeks of being planted they will begin to sprout and last up to 12 weeks.

The plant grows in a grass-like tuft that can reach heights of 20 inches (50,8cm) There is no set harvest time for chives, you may begin picking chives 30 days after transplanting or 60 days after sowing seed when the leaves are at least 6 (15.24cm) inches tall.

Never pull the chive leaves out the plant pod, this will kill them. Cut as close as you can to the ground leaving 5-10cm from the base of the plant.