Chives belong to the same family as onion, leek and garlic. It is a perennial, drought-resistant plant reaching about 20-25 cm in height. It grows in clumps from underground bulbs and produces round and hollow leaves that are much finer than onions. In the middle of summer, chives produce round and pink flowers of similar appearance to Clover.
Chives prefer a sunny spot and tolerate a wide variety of soils, but will grow better in organically rich soils. Chives spread most often by dividing clumps. Clumps must contain about 4 to 6 ampoules. It can also be grown from seeds. Seeds can be slow to germinate, up to 4-6 weeks. Seed-derived plants will produce a variety of texture and leaf size. To keep the plantations vigorous and avoid overcrowding, divide the plants every 2-3 years. The chives are spontaneously sown unless the flowers are removed before they wilt.
Harvest the chives throughout the season to prevent the leaves from hardening and to encourage the formation of new bulbs. Cut the leaves towards the base about 2.5 cm from the ground. Flowers can also be harvested for use as an edible topping. The leaves are used fresh and can be dried but will discolor and absorb moisture quickly. Chives can also be frozen for later use.