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Common chives are a perennial herb known for their slender, hollow, grass-like leaves and mild onion flavor. The plant produces round, purple-pink flowers on tall, leafless stems during late spring to early summer. Chives typically grow in clumps and can reach a height of 12-24 inches.



Culinary: Chives are widely used in cooking for their mild onion flavor. The leaves are often chopped and used as a garnish or ingredient in soups, salads, egg dishes, and sauces. The flowers are also edible and can be used to garnish dishes or in herb vinegars.

Medicinal: Traditionally, chives have been used for their mild antiseptic properties and to aid in digestion.

Ornamental: Chives can be grown as an attractive border plant in herb gardens and flower beds.


Growing Conditions:

Climate: Chives are hardy and can tolerate a wide range of climates, although they prefer cooler conditions.

Soil: Well-drained, fertile soil with a pH of 6.0 to 7.0. Chives thrive in loamy soil enriched with organic matter.

Sunlight: Full sun to partial shade. Chives grow best with at least 6 hours of direct sunlight daily.

Watering: Regular watering is necessary to keep the soil evenly moist, especially during dry periods. However, avoid overwatering as this can lead to root rot.




Timing: Harvest chive leaves as needed, starting when plants are at least 6 inches tall. Leaves can be harvested continuously throughout the growing season.

Method: Use scissors or garden shears to cut leaves about 1-2 inches above the ground. This promotes new growth and ensures a continuous supply of fresh chives.

Preservation: Chive leaves can be used fresh, dried, or frozen for later use. To dry chives, hang bundles in a well-ventilated area out of direct sunlight. Alternatively, chop and freeze chives in ice cube trays with water or oil.

Chives- Common (Allium schoenoprasum)

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