Chives Seed
Chives (Allium schoenoprasum) are one of the easiest, most rewarding perennial herbs a gardener can grow. Closely related to onions, garlic, and leeks, chives produce graceful clumps of slender, hollow green leaves with a mild onion flavor that enhances countless dishes. In late spring and early summer, the plants are crowned with beautiful globe-shaped lavender-purple flowers that are not only edible but also highly attractive to bees and butterflies. Hardy, dependable, and productive for many years, chives deserve a permanent place in every herb and vegetable garden.
Why Grow This Variety
Chives provide fresh harvests from early spring through late fall with very little maintenance. Once established, the plants return year after year, gradually forming larger clumps that can be divided and shared. Their attractive foliage and colorful blossoms make them equally valuable as ornamental edging plants, while their mild onion flavor brings fresh garden taste to everyday cooking.
Flavor Profile
Chives have a delicate onion flavor that is milder and sweeter than green onions or scallions. The leaves are crisp, fresh, and aromatic without being overpowering, making them perfect for dishes where a subtle onion flavor is desired. The edible blossoms offer the same mild onion taste with a slightly sweeter finish.
Growing Information
- Botanical Name: Allium schoenoprasum
- Plant Type: Hardy Perennial Herb
- Plant Height: 12–18 inches
- Spread: 12–18 inches
- Flower Color: Lavender Purple
- Sunlight: Full Sun to Partial Shade
- Soil: Fertile, well-drained soil
- Soil pH: 6.0–7.0
- Days to First Harvest: Approximately 60–75 days from seed
Sow seeds indoors 6 to 8 weeks before the final spring frost or sow directly outdoors after the soil warms. Space plants 8 to 12 inches apart. Chives thrive in fertile, evenly moist soil but tolerate a wide range of growing conditions once established. Harvest by cutting leaves about two inches above the ground, allowing fresh growth to quickly replace harvested foliage. Divide mature clumps every three to four years to maintain vigorous growth.
Harvest & Storage
Harvest leaves throughout the growing season whenever they reach 6 to 8 inches tall. Frequent harvesting encourages continuous new growth. Fresh leaves may be refrigerated for several days, frozen for long-term storage, or finely chopped and preserved in herb butter. The edible flowers are best harvested just after opening.
Garlic Chives (Allium tuberosum), also known as Chinese Chives, Oriental Garlic Chives, or Chinese Leeks, are a hardy perennial herb prized for their flat, dark green leaves with a delicious mild garlic flavor. Unlike common chives, which taste like onions, Garlic Chives provide a gentle garlic taste without the pungency of fresh cloves. In late summer and early fall, the plants produce attractive clusters of fragrant white star-shaped flowers that are highly attractive to bees, butterflies, and other beneficial insects. Beautiful, productive, and incredibly versatile, Garlic Chives deserve a permanent place in every herb and vegetable garden.
Why Grow This Variety
Garlic Chives are one of the easiest perennial herbs to grow and reward gardeners with years of dependable harvests. Their attractive clumps of flat leaves provide continuous fresh garlic flavor throughout the growing season, while the elegant white flower clusters brighten the garden long after many other herbs have finished blooming. The plants tolerate heat, cold, drought, and repeated harvesting remarkably well.
Flavor Profile
Garlic Chives have a mild, fresh garlic flavor that is smoother and more delicate than garlic cloves. The leaves remain tender even as they mature, making them excellent for both fresh and cooked dishes. The edible flowers offer a subtle garlic sweetness that adds beauty and flavor to salads and garnishes.
Growing Information
- Botanical Name: Allium tuberosum
- Plant Type: Hardy Perennial Herb
- Plant Height: 12–24 inches
- Spread: 12–18 inches
- Leaf Type: Flat, Strap-like Leaves
- Flower Color: Pure White
- Sunlight: Full Sun to Partial Shade
- Soil: Fertile, well-drained soil
- Soil pH: 6.0–7.5
- Days to First Harvest: Approximately 75–90 days from seed
Sow seeds indoors 6 to 8 weeks before the final spring frost or sow directly outdoors after danger of frost has passed. Space plants 10 to 12 inches apart. Garlic Chives thrive in rich, evenly moist soil but become remarkably drought tolerant once established. Harvest by cutting leaves 2 to 3 inches above the ground, allowing fresh growth to quickly regenerate. Divide mature clumps every 3 to 4 years to maintain vigorous growth.
Harvest & Storage
Harvest leaves throughout the growing season once they reach 8 to 10 inches tall. Frequent cutting encourages continual fresh growth. Leaves may be refrigerated for several days, frozen for long-term storage, or dried for later use, although fresh leaves provide the finest flavor. Harvest flower buds before opening if they are to be used in stir-fries, or harvest fully opened flowers for salads and garnishes.
Welsh Onion Red Chives (Allium fistulosum) is a hardy perennial heirloom grown for its attractive reddish-purple stems, lush green hollow leaves, and mild onion flavor. Despite its name, it is not a true chive but rather a perennial bunching onion that forms handsome clumps year after year without producing large bulbs. The colorful stems add ornamental beauty to herb gardens while providing a steady harvest of tender leaves and stems for fresh cooking. In late spring and early summer, the plants produce globe-shaped white flower clusters that are highly attractive to bees, butterflies, and other beneficial insects.
Why Grow This Variety
Welsh Onion Red Chives offers the best qualities of both chives and bunching onions. The colorful stems brighten the garden while providing a mild onion flavor perfect for everyday cooking. Once established, the plants return reliably each spring, expanding into larger clumps that provide years of dependable harvests. Their exceptional cold hardiness, ease of cultivation, and ornamental value make them one of the most useful perennial vegetables available.
Flavor Profile
The leaves and stems have a clean, fresh onion flavor that is slightly stronger than common chives but milder than bulb onions. Their crisp texture and delicate sweetness make them ideal for fresh use while remaining flavorful enough for cooking without becoming overpowering.
Growing Information
- Botanical Name: Allium fistulosum
- Plant Type: Hardy Perennial
- Plant Height: 18–30 inches
- Spread: 12–18 inches
- Stem Color: Green with Attractive Reddish-Purple Bases
- Flower Color: White
- Sunlight: Full Sun to Partial Shade
- Soil: Rich, fertile, well-drained soil
- Soil pH: 6.0–7.5
- Days to First Harvest: Approximately 70–90 days from seed
Sow seeds directly outdoors in spring or late summer, or start indoors 6 to 8 weeks before transplanting. Space plants 8 to 12 inches apart. Welsh onions thrive in fertile, evenly moist soil but become increasingly drought tolerant once established. Harvest by cutting leaves several inches above the base, allowing the plants to quickly regenerate. Mature clumps may be divided every three to five years to maintain vigorous growth.
Harvest & Storage
Harvest leaves and stems continuously throughout the growing season. Frequent harvesting encourages vigorous new growth. Fresh stems store well in the refrigerator for up to a week and may also be chopped and frozen for later use. Flower buds and blossoms are edible and make attractive additions to salads.
Geisha Garlic is an outstanding gourmet hardneck garlic prized for its exceptional flavor, beautiful bulbs, and dependable garden performance. Producing medium to large bulbs wrapped in attractive white skins often accented with delicate purple streaking, Geisha develops large, easy-to-peel cloves with a rich, well-balanced garlic flavor that is both robust and pleasantly smooth. Gardeners appreciate its reliable yields, excellent cold hardiness, and versatility in the kitchen, while chefs value its complex flavor that shines whether used fresh or cooked.
Why Grow This Variety
Geisha Garlic combines beauty, productivity, and outstanding culinary quality in one remarkable variety. The vigorous plants produce handsome bulbs filled with large cloves that are easy to prepare in the kitchen. As a hardneck garlic, it also produces edible flower stalks, known as garlic scapes, providing an additional early-season harvest before the bulbs mature.
Flavor Profile
Geisha offers a rich, full-bodied garlic flavor with a pleasant balance of sweetness and mild heat. Fresh cloves provide a bold yet refined taste, while roasting transforms them into a creamy, buttery delicacy with subtle nutty undertones. Its complex flavor makes it equally suitable for everyday cooking and gourmet recipes.
Growing Information
- Botanical Name: Allium sativum var. ophioscorodon
- Plant Type: Hardy Bulb Vegetable
- Bulb Size: Medium to Large
- Cloves per Bulb: Typically 6–10 Large Cloves
- Skin Color: White with Light Purple Striping
- Sunlight: Full Sun
- Soil: Rich, loose, well-drained soil
- Soil pH: 6.5–7.0
- Harvest: Early to Mid-Summer
Plant individual cloves during autumn approximately 4 to 6 weeks before the ground freezes, allowing roots to establish before winter dormancy. In warmer climates, late winter planting is also possible, although fall planting generally produces larger bulbs. Space cloves 6 inches apart with rows 12 to 18 inches apart. Apply mulch after planting to protect against winter temperature fluctuations. Remove developing flower stalks if maximum bulb size is desired, or harvest the scapes for cooking while still tender.
Harvest & Storage
Harvest bulbs when the lower third of the leaves have turned brown while several upper leaves remain green. Carefully lift bulbs rather than pulling them. Cure harvested garlic in a warm, shaded, well-ventilated location for two to three weeks before trimming and storing. Properly cured bulbs often remain in excellent condition for many months.
