The slender, onion-flavored, green foliage of chives can be eaten fresh or cooked, and can even be frozen for use later. The cheery, lavender-pink flowers of this perennial herb are also edible and make this species a welcome addition to ornamental borders. Plants will self-sow.
- Perennial in zones 3-9
- Plants grow to 12-20 inches tall
- Onion-flavored foliage and edible pink flowers
This variety works for:
- Fresh eating
Chives can be used with savory soups and fish dishes. They are often used as a garnish for baked potatoes and the flowers can be used to color and flavor vinegars for salad dressings.
Instructions - Sow seeds indoors ¼" deep. Transplant outdoors as soon as soil can be worked in spring. Chives are also easy to direct seed.Established plants can easily be divided in both spring and fall. Remove spent blossoms regularly to prolong blooming.
- Start Indoors: 4-6 weeks before last frost
- Germination: 7-14 Days
- Plant Outdoors: 4-8” Apart
- Light: Sun/Partial Shade
Ratings & Reviews
Best Chip dip ever
by Matt Fox
These are the best! Grew them in pots outside moved them inside the garage for winter and they start coming back in early march after watering once a month inside. Were going to split them add pots and put some in the ground.
They are awesome chip dip when mixed with sour cream!