Freshly picked Chives are prized for the delicate onion or garlic flavour of their leaves. Chives are a member of the onion family. Chives can be grown as a perennial herbs in warmer areas. Chives are much easier to grow than traditional onions and garlic and can be harvested very quickly. Chives are ideally suited for growing in pots, which can be moved indoors in winter. Chives are frost tender. Chives have a grass-like appearance and make and idea border or addition to a herb beds, Chives can also function as a pest repellent. Chives do best in full sun, but need lots of water in hot weather. Chives can be used in a wide variety of ways. They can be added to salads and as a substitute for onion and garlic in many dishes, Chives make an ideal and attractive top dressing for many dishes.
To get and early start, start the seeds in trays or pots kept indoors for 8-10 weeks before the last spring frost. Chives are a perennial but die down in winter. Divide the plants every year or so, in the spring months. Chives grow best and have higher yields when divided regularly. Difficult to weed and so use a heavy covering of mulch around the plants.
Seed Depth: Sow seed or small bulbs directly in the garden bed in warm conditions. Can start earlier in seed trays or pots. Plant seeds 5 mm (1/4 inch) deep.
Space between plants: Space plants about 5 cm (2 inches) apart.
Harvest Time: Harvest in about 6-10 weeks, but leaves can be harvested as the plant grows
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