Product Field NotesHerb Plants
Chives: An Easy Perennial Herb with Edible Purple Flowers
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Chives are the herb that asks for almost nothing and gives back all season. The hollow, grass-like leaves have a mild onion flavor, and in late spring the clump sends up round light purple flower heads about an inch across. The flowers are edible too, and bees adore them.
They are also one of the first things to green up in spring, which is a welcome sight while you are still waiting on the lavender.
Chives at a glance
| Trait | What to expect |
|---|---|
| Botanical name | Allium schoenoprasum |
| Leaves | Green, hollow, tubular and grass-like; mild onion flavor |
| Flowers | Light purple rounded clusters, about 1 inch, edible |
| Size | 12 to 18 inches tall, 12 to 17 inches wide |
| Bloom | Starts late May, peaks early June |
| Hardiness | USDA zones 4a to 8b |
| Water | Moderate; needs drainage |
| Wildlife | Great for pollinators; deer resistant |
Chives as a lavender companion
Chives bloom in late May and early June, a few weeks before most English lavender, so a border of chives starts the purple season early. The round pompom flowers contrast nicely with lavender's spikes, and the grassy, upright leaves are a fresh green against silver foliage.
They do like a little more water than lavender, so give them the outer edge of the bed or the front of a kitchen herb garden, where you can water them without soaking the lavender. Both need drainage: chive roots rot in soggy soil just as lavender roots do. Plan the spacing in the Companion Plant Planner.
Planting and care
- Site: sun and well-drained soil. They also grow well in containers.
- Water: moderate. Keep plugs moist while they root in.
- Heat: chives are a cool-season grower. Growth slows in midsummer heat and picks back up in fall.
- After bloom: cut flower stalks at the soil line to keep the clump leafy.
- Winter: leaves die back and regrow early in spring. No special protection needed.
Harvesting and using chives
Snip leaves an inch or two above the soil with scissors, taking a handful at a time so the clump keeps producing. Use them fresh in eggs, soups, salads, compound butter, cheese and dips. Chives are best fresh, but chopped leaves freeze well for winter.
The flowers make a pretty garnish. Pull the florets apart and scatter them over salads or potatoes for a mild onion bite and a dash of purple.
Choosing a size
Chives come as 3-inch plugs, 4-inch pots and 1-gallon pots. Plugs are an economical way to edge a whole bed, while a gallon pot gives you a harvestable clump sooner. See the product page for current sizes and availability.
Frequently asked questions
Are chive flowers edible?
Yes. Both the leaves and the purple flowers are edible.
Do chives come back every year?
Yes. They are a hardy perennial in zones 4a to 8b and return each spring.
Will chives take over?
They stay in a tidy clump. Cutting off the flower heads before they set seed keeps volunteer seedlings down.
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