Chives - Allium schoenoprasum

Chives are part of the "fine herbs" ideal for enhancing salads, omelettes, or fresh cheeses. It can be grown in pots or in the ground. This perennial and very hardy plant, native to China, has foliage with a mild and fragrant flavour. Chives can be planted in spring or autumn for a harvest from May to September.

Chives is a tasty aromatic perennial plant. It is one of the most popular fine herbs. It belongs to the same family as garlic, onion, and shallot. It has a clump-like habit with thin hollow and cylindrical leaves. It is a perennial plant that can be grown for two or three years, beyond that it tends to become less productive and will need to be divided. Chives are a must-have in herb gardens, but nothing is stopping you from mixing styles and planting them throughout the garden, especially at the base of roses: their pinkish-purple pompons flowers are charming and their smell can repel aphids and prevent black spot disease.

In terms of cuisine, the fresh, garlicky, and slightly spicy taste of chive leaves is suitable for many dishes: omelettes, stuffings, savoury tarts, or seasoning for fresh cheeses. However, the bulb is not edible.

Harvest: Chives can be harvested over a long period, from late spring to autumn, simply by cutting the stems at the base of the clump with scissors. Regular harvests stimulate new foliage growth.

Storage: Chives can be stored for a few days in the refrigerator or for a few months by drying or freezing. However, they are best consumed freshly picked to fully enjoy their flavour.

Gardener's tip: To reduce watering, we recommend mulching the soil with thin successive layers of grass clippings, if possible mixed with dead leaves. This protective layer helps the soil retain moisture and also reduces weed growth. Chives do not need watering, except in case of extreme heat.