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Chive Seeds
Type: Herb — Perennial Botanical Name:Allium schoenoprasum Plant Type: Perennial — Open-Pollinated, Zones 3–9 Days to Germination: 10–14 days Height: 20–35cm (8–14 inches); lavender-pink globe flowers in spring Sow: Start indoors 8–10 weeks before last frost; 3–5 seeds per cell Light: Full Sun to Partial Shade Uses: Culinary (mild onion), edible flowers, companion planting, bee garden
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The Perennial Onion-Flavoured Herb You Plant Once and Cut for Years
Chives (Allium schoenoprasum) are the mild, elegant member of the onion family — a hardy perennial that returns reliably each spring, producing hollow, tender, bright-green leaves with a clean, fresh onion flavour and none of the bite of raw onion or garlic. Unlike onions and leeks, which you harvest as whole plants and replant each year, chives are grown and cut like a herb: you snip the leaves, the clump regrows from the base, and a single planting keeps producing for a decade or more. They’re the herb you reach for when a dish wants an onion note without commitment — over baked potatoes, potato soup, scrambled eggs, cream cheese, fish, and salads where raw onion would be too assertive.
In the garden, chives are one of the lowest-maintenance perennial herbs you can grow. They clump politely, return earlier in spring than almost any other herb (often before the last frost, sometimes through light snow), and produce continuously from early spring through fall when regularly cut. The lavender-pink globe flowers that appear in late spring are edible, ornamentally beautiful, and exceptionally attractive to bees — and they’re also one of the most effective companion plants available, helping to deter aphids near roses, carrots, and fruit trees.
🌍 Where It Grows Best
🇨🇦 Canada: Perennial in Zones 3–9 — one of the most cold-hardy culinary herbs available, reliable across every province. Often the first herb up in spring. 🇺🇸 US: Perennial in Zones 3–9 — thrives nationwide anywhere with some sun and decent moisture; give afternoon shade in the hottest Southern and desert regions. Best for: Kitchen herb gardens, edible borders, companion planting, container and windowsill growing, and bee gardens.
🌱 How to Grow Chives from Seed
Chives are easy to grow but slow to establish, so patience early pays off. Start indoors 8–10 weeks before your last frost, sowing several seeds per cell (10–15 is fine) about 6 mm (¼ in) deep at 18–22°C (65–72°F); germination takes 10–14 days. Rather than thinning to one seedling, grow the whole cell as a cluster — chives are naturally clump-forming, and that tuft transplants as a single productive unit. Move clumps outdoors after frost, spacing them 20–30 cm (8–12 in) apart, or direct-sow once the soil warms in spring. The first season builds the clump; the real harvests come from year two onward.
Once established, chives are remarkably self-sufficient. Harvest by cutting whole leaves down low, about 2–3 cm (1 in) above the soil — the clump regenerates from the base and can be cut several times a season — and never take more than about a third at once. Let some of the ornamental flowers bloom for pollinators, then deadhead to prevent excessive self-seeding, and divide congested clumps every 3–4 years in spring to keep them vigorous. For the complete walkthrough — indoor windowsill growing, the three climate realities across North America, edible flowers and chive blossom vinegar, pests, and companion planting — see our full How to Grow Chives guide.
📋 Growing Quick Reference
Start indoors
8–10 weeks before last frost
Germination
10–14 days at 18–22°C (65–72°F)
Sow tip
Many seeds per cell — grow as a cluster
Spacing
20–30 cm (8–12 in) between clumps
Hardiness
Perennial Zones 3–9
Harvest method
Cut 2–3 cm above soil; regrows several times
❓ Chive FAQ
What’s the difference between chives and garlic chives?
Regular chives (Allium schoenoprasum) have round, hollow leaves with a mild onion flavour and lavender-pink globe flowers. Garlic chives (Allium tuberosum) have flat, solid leaves with a mild garlic flavour and white star-shaped flowers — the chives used in Chinese and Korean cooking. Both are excellent; they taste different and suit different dishes.
What’s the difference between chives and green onions?
Chives are a perennial herb you cut leaves from for years; a green onion (scallion) is a young onion you pull whole and replant. Chives are thinner, milder, and used raw as a garnish; green onions are bigger, sharper, and used by the handful.
Do chives come back every year?
Yes — chives are a hardy perennial. The leaves die back over winter, but the roots survive hard cold and push up fresh growth every spring, often as one of the first edible greens in the garden. Plant a clump once and it returns on its own for many years.
How do I harvest chives so they keep growing?
Cut whole leaves down low, about 2–3 cm (1 in) above the soil, with scissors rather than trimming the tips — cutting low triggers clean regrowth from the base. Never take more than about a third of a clump at once, and cut leaves regrow within a couple of weeks for a steady all-season supply.
Are chive flowers edible?
Yes — the whole flower head is edible with a mild onion flavour. Pull the pompoms into individual florets over salads, potatoes, and soft cheese, or steep the fresh blossoms in warmed white wine vinegar for a week or two to make a beautiful pink chive blossom vinegar.
Should I let my chives flower?
A good plan is to do both — shear some clumps before they bud to keep tender leaves coming, and let a few bloom for beauty and bees. Just remove the spent heads before the seed dries if you don’t want the clump self-seeding around the bed.
Can I grow chives in containers?
Yes — chives are one of the best herbs for containers. Use a pot at least 15 cm (6 in) deep with good drainage, keep it watered (pots dry faster than beds), and divide the clump every couple of years when it fills the pot. Containers also make it easy to bring a clump indoors for winter.
Can I grow chives indoors in winter?
Yes, and they’re excellent for it — but they want a cold rest first. Let a potted clump freeze and die back outdoors for a few weeks, then bring it into warmth and it will flush with fresh green. Give it a bright south window or a grow light, keep it moist, and snip lightly.
What do chives taste like?
A mild, fresh, delicate onion — all the green brightness with none of the harsh bite of a raw onion. Their flavour is subtle and fades with cooking, which is why chives are added raw at the end as a finishing herb rather than cooked in.
Can you eat chives raw?
Raw is exactly how chives are meant to be eaten — snipped fresh over eggs, potatoes, soups, salads, and dips right before serving. Long cooking destroys their delicate flavour, so add them at the very last moment or use them as a garnish.
How long do chives take to grow from seed?
Seed germinates in 10–14 days, but the first season is mostly about building the clump — you’ll get only light snips in year one. From the second year onward the clump is full and vigorous, returning every spring and producing from early spring until frost.
Why are my chives turning yellow or brown?
Usually heat and drought stress, an old congested clump that needs dividing, or the natural toughening that comes with flowering. The fix is often the same: shear the whole clump down to a few centimetres, water it well, and it will push up a flush of tender new leaves.
How do chives work as a companion plant?
Chives’ aromatic oils are thought to confuse aphids and cabbage moths when planted near roses, brassicas, and carrots, and their flowers draw beneficial hoverflies and parasitic wasps. Keep them away from beans and peas, which alliums are said to inhibit. Our herb companion planting chart has the full reference.
How do I divide a chive clump?
Every 3–4 years, when a clump gets congested or dies out in the middle, lift the whole thing in spring or early autumn, pull it into several smaller fistfuls of roots and leaves, discard the tired centre, and replant the vigorous outer pieces. Each division grows into a full clump, so dividing both rejuvenates and multiplies the plant for free.
How do I store fresh chives, and can I freeze them?
Fresh-cut chives keep about a week in the fridge, loosely wrapped in a damp paper towel or stems standing in a little water. For longer, freeze rather than dry — chives lose almost all their flavour when dried. Snip and freeze them loose on a tray, then bag, or freeze in oil or water ice cubes for cooking.
Are chives safe to eat during pregnancy?
Chives used as a normal culinary herb — a sprinkle over food — are generally considered a fine part of a balanced pregnancy diet and add a little vitamin K and folate. Wash them well before use. Anyone with specific concerns should follow the advice of their own healthcare provider.
Are chives toxic to dogs and cats?
Yes — chives, like onions, garlic, and leeks, are part of the allium family and are toxic to dogs and cats. They can damage red blood cells and cause anaemia, and the effect builds up, so even small amounts are best avoided. Keep potted chives out of reach, and contact your veterinarian if a pet eats a meaningful amount.
🌿 Hardy to Zone 3 and Never Lets You Down
Heirloom, perennial chive seeds — the kitchen-garden essential you plant once and cut for years. OneLink routes you to the right store in Canada or the US.
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