Seeds or Seedlings
7 to 21 days, 45F to 95F
Low Fert., Damp, Acid, Droughty
Full Sun, Part Shade
6" to 9" apart
12" to 18" apart
DAYS OF HARVEST
42 to 50
In spring or fall, direct seed onto well-prepared seedbed (covering very lightly), or transplant established plants. (If starting from seed, plants probably won’t be large enough to harvest for at least a year.)
Regular cutting helps keep plants vigorous and healthy and encourages spreading. Keep flowers picked to discourage dormancy in warm weather.
No fertilizer is needed if planted in reasonably fertile soil. Plants harvested frequently benefit from nitrogen top-dressing.
Divide and replant clump in fresh soil every three to five years.
As long as weeds are kept under control, and they are watered when the weather is very dry, chives will continue to grow.
As soon as the leaves have reached several inches in height, you can start removing the needed portions.
Begin by removing the outer-edge leaves and working inward. Cut the leaves with scissors, leaving 1-2 inches above the ground.
Once flowers appear, purple pom pom flowers on onion chives or white flowers on garlic chives, cut the stems back.
To promote new growth, cut back whenever the height exceeds six inches
Allow your existing chive plants to blossom and watch for when they start to dry out and lose their color
If the chive plants are in a windy location or in a place they can be bumped, put a bag over the the flower heads and tighten the opening with a string or rubber band. This will catch the seeds so don't fall away.
Allow flower heads to completely dry out.
Cut the flower heads off of the plants and put them in a bag that has extra room in it for the flowers to bounce around in it.
Shake the bag, dislocating all the tiny black seeds out of the flower heads. The seeds will be about the size of a flea, so look for them carefully.
Store the seeds in a cool and dry location, such as a refrigerator drawer.
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