Herb · Amaryllidaceae
Chives
Allium schoenoprasum
Give chives full sun and steady moisture, and one small clump feeds the kitchen for years.
Full sun
Every 3–7 days
59–77°F · 15–25°C
80–90 days
Overview
Chives are the gentlest member of the onion family, grown for their slim, hollow leaves and their mild oniony bite. They form tidy clumps of grass-like foliage that come back every year, and in late spring they throw up pink-purple pompom flowers that are as pretty in a border as they are useful in the kitchen. Both the leaves and the blooms are edible.
This is a hardy perennial that takes very little fuss. It grows happily in a garden bed, along a path, or in a pot on a sunny sill, and it shrugs off cold winters down to USDA zone 3. Snip what you need and the plant simply pushes out more.
The one real catch is for animals. Chives belong to the genus Allium, alongside onion and garlic, and that makes the whole plant dangerous to cats, dogs, horses, and livestock even though it is perfectly safe for people to eat.
Care
The short version: give chives full sun, keep the soil evenly moist and fertile, and snip the leaves once the clump is about 6 inches tall. Divide it every few years and it keeps going almost indefinitely.
Light
Chives do best in full sun, which keeps the leaves stout and the flavor sharp. They tolerate partial shade, but plants in too little light grow thin and lean toward the brightness.
Water
Keep the soil evenly moist for the heaviest crop of leaves, above all while a new plant is getting established. An older clump handles short dry spells, but if it dries out again and again the flavor and the yield both drop off.
Soil
Plant in average, fertile, well-drained soil with plenty of organic matter worked in. A pH between 6.0 and 7.0 suits chives well, and ground that drains freely keeps the bulblets from rotting.
Temperature
Chives grow best in the cool of 59°F to 77°F (15°C to 25°C). They are tough enough to overwinter outdoors in cold climates and simply die back, then return when the ground warms in spring.
Humidity
Ordinary humidity around 40% to 60% is plenty, so there's no level to chase. Airflow counts for more, since damp, crowded leaves invite rust.
Feeding
A balanced fertilizer or some compost in spring carries chives through the season. Go light, because too much feed waters down the flavor rather than improving the plant.
Pruning
Snip leaves near the base once the clump reaches about 6 inches (15 cm), and cut the whole thing back now and then to bring on fresh, tender growth. Removing the spent flower heads keeps the plant from seeding itself all over the bed.
Repotting
Chives don't need repotting so much as dividing every 2 to 3 years. When the clump turns congested, the leaves thin out, or the center starts to die back, it's time to lift and split it.
Size & spacing
A mature clump stands 8 to 16 inches (20 to 40 cm) tall and spreads about 8 to 12 inches (20 to 30 cm) wide. Give each one that much room so air moves freely and rust stays away.
When to plant
Chives like the cool of spring and ask for no special timing once they are settled in. Start seed indoors in late winter or set divisions out after the last frost, then cut leaves through the growing season and enjoy the flowers in late spring.
Northern hemisphere
Southern hemisphere
Typical months for a temperate climate: start earlier in warm zones, later where spring frosts linger.
- Sow: 8-10 weeks before the last spring frost
- Plant: Spring, after the last frost
- Harvest: Snip leaves once plants are about 15 cm (6 in) tall and established; pink-purple pompom flowers appear late spring to early summer
Hardiness
USDA hardiness zones: 3–9
Temperature: down to -40°C
Troubleshooting
Chives rarely give much trouble, and what does show up tends to land on the leaves or come down to an overgrown clump. Match what you see below and act early, while the fix is still simple.
Rusty orange bumps on the leaves with dying tips
Raised orange-brown spots are rust, a fungus that takes hold when a crowded clump traps damp air around the foliage. Cut off the affected leaves, open the clump up by dividing it, and water at the base so the leaves stay dry.
Fix:
- Cut back and remove affected foliage
- Improve spacing and air circulation by dividing crowded clumps
- Water at the base to keep leaves dry
A crowded clump that thins out and dies in the middle
An overcrowded clump has simply outgrown its space, and the center starves as the bulblets compete for food and water. Lift it in spring or early fall, pull it apart, and replant the healthy outer divisions in fresh, fertile soil. A good soak afterward settles them back in.
Fix:
- Lift and divide the clump in spring or early fall
- Replant healthy divisions in refreshed, fertile soil
- Water in well after dividing
Silvery streaks and pale speckling on the leaves
This is the work of thrips, tiny insects that scrape at the leaves and leave a silvery sheen behind. Onion fly maggots or plain heat and drought stress can mimic the same browning tips. Knock the thrips off with a hard jet of water, cut away the worst leaves, and keep the soil evenly moist through hot spells.
Fix:
- Rinse plants with a strong jet of water to dislodge thrips
- Remove and discard badly damaged leaves
- Maintain even soil moisture during hot weather
Toxicity
Here the kitchen and the pet bowl part ways. Chives are a safe, everyday herb for people, but as an Allium they are toxic to cats, dogs, horses, and livestock, where the organosulfur compounds damage red blood cells and bring on hemolytic anemia. Cats are the most sensitive of all, so keep the plant and its trimmings well out of reach.
Toxic to
Cats · Dogs · Horses · Rabbits · Livestock · Birds
Safe for
People
Cats Severe
Cats take the hardest hit from this plant. Watch for vomiting, weakness, and pale gums, then red or brown urine as their red blood cells break down. A racing heart and heavy panting point to the hemolytic anemia that makes even a small nibble dangerous.
Dogs Moderate
A dog that chews the leaves may vomit, drag around listless, and show pale gums or bloody urine. The more it eats, the higher the chance of full-blown hemolytic anemia.
Horses Severe
Horses are highly vulnerable to Allium poisoning. Expect weakness, dullness, and pale membranes, with dark or discolored urine as the same oxidative damage destroys their red blood cells.
Rabbits Toxic
Never feed chives to a rabbit. The organosulfur compounds attack red blood cells just as they do in cats and dogs, and a rabbit's small body has little margin for it.
Livestock Toxic
Cattle, sheep, and goats that graze on chives risk the classic Allium toxicosis, with weakness, anemia, and discolored urine. Trouble can build up quietly over repeated meals.
Birds Toxic
Birds carry no defense against these compounds, and even a scrap can damage their blood. Keep chives and kitchen trimmings well away from pet birds and backyard flocks.
People Safe
Chives are a kitchen herb, and the leaves and flowers are good to eat raw or cooked. The same compounds that harm animals are no threat to people in normal amounts.
All parts are toxic to pets whether fresh, dried, or cooked; even small or cumulative amounts can be dangerous, particularly to cats. Wash hands after handling and keep trimmings and harvested leaves out of reach.
Helpline numbers
United States
ASPCA Animal Poison Control: (888) 426-4435 (fee applies)
United Kingdom
Animal PoisonLine: 01202 509000 (fee applies)
Australia
Animal Poisons Helpline: 1300 869 738
Varieties
Most chives sold are the plain species, but a couple of named selections are worth knowing for their flowers and their habits.
'Forescate'
This selection stands out for its vivid rose-pink flowers and strong, vigorous foliage.
'Profusion'
A sterile cultivar that flowers heavily without setting seed, so it never self-sows around the garden.
Common chives (species)
The standard culinary form carries hollow, grass-like leaves with a mild onion flavor and the familiar pink-purple pompom flowers.
Companions
The strong onion scent of chives can steer some pests away from neighbors like carrots, but the same plant chemistry sets back legumes, so keep it clear of beans and peas.
Plant near
Carrots: Strongly scented alliums like chives are reputed to help deter pests such as carrot fly, and onions/alliums are commonly paired with carrots in extension companion guidance.
Keep apart
Beans: Alliums (onion, garlic, chives) stunt the growth of beans and should not be interplanted with them.
Peas: Like beans, peas are legumes whose growth is inhibited by nearby alliums such as chives.
How to propagate
Chives are easy to multiply, whether you split an existing clump for instant plants or grow a fresh batch from seed.
DivisionEasy
Spring or early fall · A few weeks to reestablish; divisions are productive the same or following season
Division is the quickest way to make more chives. Lift an established clump every 2 to 3 years, pull it apart into smaller bunches of bulblets, and replant them right away. They settle back in within a few weeks and crop the same or the following season.
SeedModerate
Start indoors 8-10 weeks before the last frost, or direct sow after the last frost · About 80-90 days to a usable harvest from seed
Seed takes more patience, since it germinates and grows slowly at first. Start it indoors 8 to 10 weeks before the last frost, or sow it straight into warm, moist soil afterward, and thin the seedlings as they fill out. Count on roughly 80 to 90 days before you have a clump worth cutting.
Myths
Chives are a mild culinary herb, so they are safe for pets.
Chives are an Allium, the same family as onion and garlic, and the ASPCA lists them as toxic to cats and dogs. Even a mild-tasting herb can trigger Heinz-body hemolytic anemia in animals, so keep it off the menu for pets.
Only the bulb of chives is harmful to animals.
The toxic organosulfur compounds run through the whole plant, including the hollow leaves and the flowers. Every part can poison a pet, not just the bulb.