Chives Growing: See tips for planting and care

Chives (Allium schoenoprasum) is an old spice plant that is suitable as a spice for summer dishes and salads. Growing chives is worthwhile as it is perennial and easy to care for.

Also read: Growing herbs at home – this is how you grow a thriving herb crop

In addition to gardens, chives are also found in nature. It grows wild in the archipelago of southern and southwestern Finland.

The plant has smooth and tubular stems about 30-40 cm long, with a purple tassel-shaped flower at the end. The leaf stalks appear as early as spring.

Growing chives is easy. Photo: Arto Wiikari

Growing chives

Chives can be grown in a perennial bench, in a pot indoors or outdoors, and on the balcony. The plant can be grown from the seeds themselves, from ready-made seedlings or from a grocery store’s fresh herb pot.

Also read: Growing onions is easy in the home garden – this is how you grow your own crop

Chives planting

Chives thrive in a sunny location.

Plant the chives in calcareous, nutritious soil that retains moisture. The soil should be dry and permeable, as the bulbs will rot in too wet soil.

Other treatment

Limest and fertilize the plant in the spring.

Do not give chives flowers, as flowering stops the shoot growth and the crop withers already in summer. It is a good idea to cut the flower stalks so that the plant does not seed too much. A few flowers can be left for decoration.

If the chives can’t bloom properly it needs to be cut down to grow new shoots. The sheath can be cut down 2-3 times in the summer. Pruning inspires the onion to grow a new, juicy nutmeg.

It is good to divide the rot every three years. At the same time, it can be cleaned of weeds.

Use and preservation of chives

Chives can be used in a variety of ways to season salads, soups, sauces and casseroles. The plant is suitable for all foods that want a mild onion flavor.

The flowers can be used as an ornament and spice. Like the leaves, they also taste mildly onions.

Fresh chives contain vitamin C, iron and vitamin A, and should be used fresh to get all the vitamins recovered. If chives want to be preserved, it is best to keep them frozen. When dried, a large part of the aroma evaporates.

Sources: Kekkilä, Green thumbs and Martat

Source: Puutarha – by

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