Should I deadhead chives?

Just like most plants, chives will benefit from regular pruning to keep them looking nice, and growing their best. It's also important to deadhead chives after they bloom, or they will spread all over your garden.
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Should I cut the flowers off of chives?

Harvesting and Storing Chives

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.
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Will chives regrow after cutting?

If you make a mistake and cut back all of the plant, no worries. It will grow back the following year. Wait to harvest your chives when the plant is at least six inches tall.
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What do you do when chives flower?

The chive blossoms are most often used as a pretty garnish for salads and crudite platters but can be added to soups, sauces, and potato and egg dishes. Chive blossoms are also an ideal ingredient to flavor vinegar.
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How do you harvest chives without killing the plant?

Once your chive plant has reached a height of 6″, you can start to gently harvest them. This won't kill your plant. Using sharp, clean scissors, cut the required amount, making sure not to disturb the plant's bulb. Cut approximately 2-4″ above the base of the plant and it will happily grow back, time and time again.
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How to Harvest



How do you look after chives in the garden?

Chives are very easy to look after and need minimal maintenance. Keep the soil moist by watering regularly during prolonged dry periods in summer. Feed with a general granular plant food each spring. Plants may become congested over time and need rejuvenating every 3 to 5 years.
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Will chives flower twice?

It's time to trim the flowering part when the chives have bloomed. By now, the first half of the tuft has grown nicely. This half will start to bloom later in summer and then I'll repeat the cycle. Very handy!
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Why are my chives falling over?

The herb's ideal temperature for vigorous and stiff growth lies between 40 to 85 degrees Fahrenheit (4.4-29 Celsius). Once again, temperatures that are too high or too low (freezing or frost) makes your chives limp or floppy. At very low temperatures, your chives will become dormant.
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How do you keep chives growing in the summer?

Site them somewhere well-lit under cover – a cold frame, greenhouse, hoop house or even a sunny windowsill indoors are all fine. Keep an eye on their moisture levels, and make sure not to over-water. Your chives will soon sprout new leaves.
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Do chives come back every year?

Harvest the leaves and flowers as and when you need to. Chives are perennial so will come back year after year. They grow well in pots but are best suited to growing in the ground.
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How long do chive plants last?

Once chives are planted, they usually continue to grow year after year. If you keep your chives in the ground, the bunches should be separated and respaced every three or four years.
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Can you eat the flowers on chives?

Yes! These purple flowers that grow on the chive plant are not only beautiful, they can be eaten too. Chive flowers have a light onion-y flavor. They can be eaten with eggs, as a garnish for soups, and thrown into salads.
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How often can you harvest chives?

You'll be able to pick until the leaves succumb to fall's first frost. Yes, that means if you play your cards right, you'll have up to 8 months of chive harvests! Gardeners in warm climates that don't receive killing frosts can even harvest chives year-round.
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When should you cut chives?

Do not cut the chives before they attain the height of at least 6 to 10 inches (15-25 cm). Cut to the base with sharp scissors or pruners. When growing chives from seeds, avoid cutting them for the first 60 days. Chives take at least 60 days to mature from seeds.
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Do chives multiply?

Chives will multiply if flowers are allowed to seed out. Mature plants can be divided and transplanted every few years.
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What part of chives can you eat?

Chives are edible: All parts of the chive plant are edible. The chive's green foliage has a mild onion flavor making them a great addition to salads, scrambled eggs, and as a garnish. The purple blossoms are a colorful edible decoration that adds a light onion flavor.
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Can you eat chives raw?

Their pungent flavor is best enjoyed when chives are taken straight from the garden. The most common way to eat chives is to chop them into small ringlets and sprinkle them on cooked food as a garnish. However, chives can be enjoyed raw or cooked in larger quantities.
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Do chives stay green in winter?

Cold-hardy herbs, such as chives, mint, oregano, parsley, sage and thyme, can often survive cold-winter temperatures while continuing to produce flavorful foliage, as long as they are provided with some protection or grown indoors.
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Do chives spread?

Will my chives spread? Neither onions chives nor garlic chives will spread, though the clump will get larger (like a bunching onion). However, garlic chives will reseed if the blooms are left on the plant long enough for seeds to mature and fall into the garden.
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Why are my chives turning yellow?

When a chives plant runs out of growing space or some of its leaves get old, those leaves may yellow at the tips and die. Harvest those leaves first. If leaves turn entirely yellow, cut them off and use them for compost.
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How do I make my chives thicker?

To make sure chives grow thicker, select organically rich, well-draining soils. Grow the herb in sandy-loam soils. These soils do not retain much water in the root section and are well-draining. Loam soils are a mixture of sand, clay, and silt.
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How often should chives be watered?

Chives. For chives it is best to give the herb a thorough watering once or twice a week. You should then let the soil around the herb dry completely before you water again.
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How do you revive droopy chives?

Fill a large bowl with ice and cold water. Remove any bruised or blackened leaves, and then submerge the wilted herbs, stems and all, into the ice bath. The cold water will shock the herbs back to life. Depending on the herb and just how wilted it is, this could take as little as 15 minutes to as long as an hour.
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