GROWING: Chives are a perennial, meaning that, once planted, they will grow back year after year. The chive plant produces purple flowers that are also edible. These flowers, if not harvested before they seed, will spread chives throughout your garden. Plant chive seeds as soon as the soil is workable 1/4 inch deep and 4 to 6 inches apart in full sun and most, well-draining soil. If you want chives earlier in the year, you can start seeds indoors 8-10 weeks before the last frost. Once your plant is fully grown, minimal care is needed. Chives do well planted next to carrots.
HARVESTING: You can start harvesting chives 30 days after a transplant (by taking part of an already established chive plant), or 60 days after planting the seed. When harvesting, cut the leaves within 1-2 inches of the soil. Harvest the flowers when they have just bloomed and have not yet gone to seed. Chives are best stored frozen in an airtight bag, dried, they lose flavor more quickly.
USE: Relatives of onion, chives have a sweet, oniony flavor. They are great with eggs, cream cheese, and potatoes. The flowers can be pulled apart and used as a garnish on salads and other dishes, or picked in vinegar. Medicinally, chives have antibacterial qualities, and are good for your gut. They contain a compound called allicin, which can improve heart health, as well as vitamin c and carotenes.