How do I use fresh chives in cooking?
Snip chives with scissors and add them raw at the end of cooking for a mild, fresh onion flavor. They are classic on baked potatoes, in omelets, dips, and sour cream, and the edible purple flowers make a pretty garnish.
Are chives perennial and do they come back every year?
Yes, chives are a hardy perennial in USDA zones 3 through 9. They die back in winter and return each spring, forming a larger clump you can divide every few years.
When and how do I sow chive seeds?
Start indoors 8 to 10 weeks before the last frost or sow outdoors in spring, planting seeds about 1/4 inch deep. Sow in small clusters, since chives look and grow best as a clump rather than single plants.
How do I harvest chives without harming the plant?
Cut the leaves about an inch above the soil with scissors, taking the outer blades first. Harvest regularly and the plant will keep sending up fresh growth all season.
Can I grow chives indoors on a windowsill?
Yes, chives grow well in a pot on a sunny windowsill with at least 6 hours of light. Keep the soil lightly moist and snip as needed for a year-round supply.
How many chive seeds are in the packet?
Each packet contains about 300 heirloom, non-GMO seeds. Sow in clusters for the fullest clumps and store extras cool and dry for future seasons.
Are the flowers edible?
Yes. The lavender-pink pompom flowers are edible with a mild onion flavor and make a pretty garnish.
How do I keep chives productive?
Cut leaves regularly and divide crowded clumps every few years to keep them vigorous and tender.
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