Allium - schoenoprasum
Perennial. Hardy to USDA zone 3. With beautiful edible lavender-pink flowers and delicate onion-flavored foliage, chives should be in every garden. Not many plants do as many things as this plant does AND are easy to grow, maintain, and come back every year! The edible flowers make a tasty pink-tinted chive vinegar (recipe inside packet), look & taste great in salads, and dry well when chopped for use on baked potatoes or left whole for dried floral arrangements. The foliage and flowers are an excellent garnish for most foods. Chives are easy to grow in almost any soil, containers, or a sunny indoor windowsill for use year-round. With chives on hand, your fish, chicken, vegetable, and baked potato dishes will never be lacking in flavor!
When to plant outside: : In early spring, as soon as the soil can be worked, or as late as 2 months before first fall frost.
When to start inside: 6 weeks before average last spring frost.
Special Germination Instructions: Seed requires darkness to germinate. Make sure seed is planted at a depth of ¼” – ½”.
Harvesting: Cut the outer spears of the chives when they are at least 6” long and cut back to 2” above ground. Once or twice a season, shear the plants to 2” above ground. This will keep the new, tender foliage available. The flowers can be harvested when in full bloom. source
When to plant outside: : In early spring, as soon as the soil can be worked, or as late as 2 months before first fall frost.
When to start inside: 6 weeks before average last spring frost.
Special Germination Instructions: Seed requires darkness to germinate. Make sure seed is planted at a depth of ¼” – ½”.
Harvesting: Cut the outer spears of the chives when they are at least 6” long and cut back to 2” above ground. Once or twice a season, shear the plants to 2” above ground. This will keep the new, tender foliage available. The flowers can be harvested when in full bloom. source
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