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Chives — Allium schoenoprasum

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Chives — Allium schoenoprasum

layout: base.njk title: Chives description: Growing Chives in West Virginia (Zone 6b/7a) category: herb

Type: Perennial
Family: Amaryllidaceae (Onion family)
Sun: Full sun to partial shade
Water: Moderate
Soil pH: 6.0-7.0
Hardiness: Zones 3-9

Quick Reference: See detailed growing information below

🌱 Expected Yield

  • Per clump: ¼-½ lb leaves per season (multiple cuttings)
  • Per patch (10'x10'): 4-6 lbs fresh (30-40 clumps)
  • Lifespan: 5-10+ years with division every 3-4 years

🏺 Heirloom Varieties (5-10+)

'Common' Chives

  • Source: Widespread, most nurseries, Seed Savers Exchange
  • Notes: Standard chives. Hollow, cylindrical leaves. Mild onion flavor. Pink-purple flowers. Very cold-hardy.

'Grolau' Chives

  • Source: Johnny's Selected Seeds, European collections
  • Notes: German variety. Thick leaves. Less flowering. Strong flavor. Productive.

'Forescate' Chives

  • Source: Perennial collections, specialty nurseries
  • Notes: Rose-pink flowers. Ornamental. Good flavor. Vigorous clumps.

'Album' (White) Chives

  • Source: Specialty herb nurseries, European collections
  • Notes: White flowers. Mild flavor. Unusual variety. Ornamental value.

'Siberian' Chives (Garlic Chives)

  • Source: Baker Creek, Asian seed exchanges
  • Notes: Allium tuberosum. Flat leaves (not hollow). Garlic flavor. White flowers. Heat-tolerant. Different species.

'Purple' Chives

  • Source: Specialty nurseries, ornamental collections
  • Notes: Deep purple flowers. Ornamental. Good flavor. Attracts pollinators.

'Mountain' Chives

  • Source: Alpine plant specialists
  • Notes: Smaller, delicate. Mild flavor. Cold-hardy. Rock garden plant.

'Chive' (Onion Chives)

  • Source: Heirloom collections
  • Notes: Larger than standard. Stronger onion flavor. Vigorous.

(Note: Chives have limited variety diversity compared to other herbs—most are strains of common type.)

📜 Cultural History & Domestication

Domesticated: Ancient Asia/Europe, 5,000+ years ago

Archaeological Evidence: Native to Europe, Asia, North America. Used since ancient times in China and Rome.

Historical Record: - Ancient China: Chives cultivated 5,000+ years ago. One of oldest cultivated herbs. Mentioned in Shennong Ben Cao Jing (2700 BCE). - Ancient Rome: Romans used chives for flavoring. Pliny described growing chives. - Medieval Europe: Chives grown in monastery gardens. Less valued than onions but appreciated for mild flavor. - Victorian era: Chives in cottage gardens for flavor and ornamental flowers. - Name origin: French "cive" from Latin "cepa" (onion)

Cultural Significance: - Chinese tradition: Chives one of "five spicy herbs" (with garlic, onion, leek, mustard) - Roman belief: Chives increased strength, cured sunburn - Medieval medicine: Digestive aid, circulatory stimulant - Victorian gardens: Ornamental edging plant - Modern cuisine: Classic French fines herbes (with parsley, tarragon, chervil) - Symbol of usefulness, modesty

🌾 Seed Saving / Propagation

  • Seed method: Plants produce round purple/pink flower heads. Tiny black seeds form. Harvest when black and dry.
  • Isolation: 2+ miles (insect-pollinated, crosses with other Allium species)
  • Viability: 2-3 years
  • Division: Every 3-4 years in spring or fall. Lift clump, divide into sections with 5-10 bulbs each. Replant immediately.
  • Special notes: Self-seeds readily. Allow some flowers to set seed for volunteers. Germination 7-14 days. Seeds small—surface sow or barely cover.