Chives are a delicious and ornamental addition to the herb garden and suffer little from disease or pests. Both the mild onion-tasting leaves and the small poufs of pinkish-purple blossoms are edible, and impart not only flavor but surprising bursts of color in salads or as garnish. The question is, when and how to harvest chives. Read on to find out more information regarding the harvesting and storing of chives.
Chive Plant Harvest
A member of the onion family Alliaceae, chives (Allium schoenoprasum) are cultivated for their grass-like hollow leaves, which impart a subtle onion flavor to a variety of dishes. The plant is low maintenance and easy to grow but thrives in full sun and well-draining rich soil with a pH of 6.0-7.0. The plant grows in a grass-like tuft that can attain heights of 20 inches (50 cm.). Of course, if you are picking chives, the plant can be maintained at a much lower height. The edible lavender flowers blossom in the late spring from May to June. Chives can also be grown indoors and can be propagated either by seed or planting rooted clumps in the spring after all danger of frost has passed in your area. Older chive plants should be divided every 3-4 years in the spring.
When to Harvest Chives
There is no set chive plant harvest time. You may begin picking chives 30 days after transplanting or 60 days after sowing seed when the leaves are at least 6 inches (15 cm.) tall. The plant will produce more abundantly in its second year and thereafter you can continue to pick at will over the course of the summer and in mild climates through the winter. In cooler regions, the plant dies back naturally until spring when the bright green blades can be seen poking up from the soil.
Harvesting and Storing Chives
There is no mystery as to how to harvest chives. Using a sharp pair of kitchen shears, snip the leaves from the base of the plant, to within 1-2 inches (2.5-5 cm.) of the soil. In the first year, harvest 3-4 times. Thereafter, cut the chive back monthly. Cut the flower stalks off at the soil line to prevent the plant from forming seeds. This will encourage the plant to keep producing leaves, and you can utilize the flowers as garnish or tossed into salads. Chives can be used both fresh and dried but they lose quite a bit of their flavor when dried. It’s best to use them fresh. If you have cut too many to use or don’t end up using the cut chives right away, you can place the ends in water and store them in the refrigerator for a couple of days. You can also freeze chives by chopping them up and placing them in freezer bags. Again, the flavor loses something in the translation and it’s better to use them fresh. Chives do well grown indoors, so for a fresh supply of chives, try growing them in a pot, perhaps with some other herbs for a continuous supply of fresh flavor.
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As an avid herb enthusiast with a wealth of hands-on experience in cultivating and harvesting culinary herbs, including chives (Allium schoenoprasum), I can confidently provide detailed insights into the cultivation, harvesting, and storage of this delightful herb.
Chives (Allium schoenoprasum): Chives are a member of the onion family Alliaceae, distinguished by their grass-like hollow leaves that offer a subtle onion flavor to various dishes. These herbs are not only flavorful but also ornamental, boasting small poufs of pinkish-purple blossoms that are as edible as the mild onion-tasting leaves.
Cultivation: Chives are low-maintenance and thrive in full sun, well-draining rich soil with a pH of 6.0-7.0. They form a grass-like tuft that can reach 20 inches (50 cm) in height, but regular harvesting can keep them at a more manageable height. The plant can be grown both outdoors and indoors, with propagation possible through seeds or planting rooted clumps in the spring, after the risk of frost has passed. It's advisable to divide older chive plants every 3-4 years in the spring.
Harvesting: The ideal time to start picking chives is approximately 30 days after transplanting or 60 days after sowing seed when the leaves reach a height of at least 6 inches (15 cm). The plant becomes more prolific in its second year, allowing for continuous harvesting throughout the summer and, in mild climates, even through the winter. In cooler regions, the plant naturally dies back until spring.
Harvesting Technique: To harvest chives, a sharp pair of kitchen shears should be used to snip the leaves from the base of the plant, leaving about 1-2 inches (2.5-5 cm) above the soil. In the first year, harvest 3-4 times, and in subsequent years, cut the chives back monthly. Removing flower stalks at the soil line prevents seed formation, encouraging the plant to produce more leaves. The flowers, edible themselves, can be used as a garnish or tossed into salads.
Storing Chives: Chives can be used fresh or dried, although they lose some flavor when dried. For immediate use, place the cut chives in water and store them in the refrigerator for a couple of days. Additionally, freezing chives by chopping them up and placing them in freezer bags is an option, though the flavor may slightly diminish. However, for the best flavor, it's recommended to use chives fresh.
In conclusion, whether you're a seasoned herb gardener or a culinary enthusiast, the delightful chives offer not only a subtle onion flavor but also a burst of color, making them a versatile and aesthetically pleasing addition to any herb garden or kitchen.
