                             CHIVES
       Jeanine M. Davis, Extension Horticulture Specialist
               December 1993      LEAFLET NO. 124


Chives (Allium schoenoprasum L.) belong to the same family as
onions, leeks, and garlic.  Although they are native to Asia and
Eastern Europe, by the sixteenth century chives were common
plants in herb gardens throughout Europe.  Chives are hardy
perennials, eight to twenty inches tall, that grow in clumps from
underground bulbs.  The leaves are round and hollow, similar to
onions, but smaller in diameter.  In June or July, chives produce
large round flower heads consisting of purple to pink flowers.


REQUIREMENTS
Chives grow best in full sun in a fairly rich, moist soil, which
is high in organic matter, and has a pH of 6 to 8.  Chives will,
however, tolerate partial shade and most soil types.  Chives
should be fertilized several times during the growing season with
a balanced commercial fertilizer or bone meal and manure. 
Although specific recommendations are not available for chives, a
general recommendation is to incorporate 50 to 75 pounds each of
nitrogen, phosphate, and potash per acre at planting.  Sidedress
with an additional 10 to 15 pounds of nitrogen two times during
the growing season.  Chives should be kept well watered and
weeded.


PLANTING AND CULTURE
Chive seed germinate easily, but slowly.  Sow seed about 0.5 inch
deep in flats containing a peat-based soilless mix.  Maintain
constant moisture and a soil temperature of 60 to 70F.  In four
to six weeks, the young plants can be planted outdoors,
preferably after all danger of frost is past.  Chives can also be
direct seeded outside when the soil is warm, but then few if any
leaves should be harvested that first year.  Chives may be
propagated by simply dividing large clumps into smaller clumps of
about 5 bulbs each at any time during the growing season.  All
plantings should be divided every two to three years to prevent
overcrowding.  Space plants 4 to 15 inches apart in rows 20 or
more inches apart, depending on the width of the cultivator that
will be used.  Chives are bothered by few disease or insect
pests.


HARVESTING
Leaves can be harvested after established plants are 6 inches
tall.  To harvest, simply cut the leaves 2 inches above the
ground.  Usually, in home gardens or small herb operations, all
the leaves of a clump of plants are not cut off at one time. 
This allows that same clump of plants to be cut over and over
again throughout the growing season.  In larger operations where
this approach is unpractical, the entire clump of plants is cut 2
inches above the ground, but then it takes several weeks before
that clump can be recut again.  The new growth, however, will be
very tender.  All plants should be cut regularly to encourage new
bulblets to develop, to prevent leaves from becoming tough, and
to prevent flower formation.


POST-HARVEST HANDLING
Freshly harvested leaves may be trimmed and sold in bunches tied
with a rubber band; in small plastic, resealable bags; or in
hard-plastic "clamshell" containers.  Whole plants sold in 2 to 3
inch pots are also popular with consumers.  


USES
Chives are usually used fresh and are a common addition to baked
potatoes, cream soups, and egg dishes.  Chives are most
successfully dried with a freeze drier.  They can be dried with a
forced air drier but they tend to discolor and to quickly
reabsorb moisture.  Chives can also be frozen.


REFERENCES:
1.   Duke, J.A.  1985.  Culinary Herbs.  A Potpourri.  Trado-
     Medic Books, New York.

2.   Foster, Steven.  1984.  Herbal Bounty.  Peregrine Smith
     Books, Layton, Utah.

3.   Rodale's Illustrated Encyclopedia of Herbs.  1987.  C.
     Lowalchik and W.H. Hylton, Editors.  Rodale Press, Emmaus,
     Pennsylvania.

4.   Splittstoesser, W.E.  1984. Vegetable Growing Handbook. 
     Second Edition.  Van Nostrand Reinhold Co., New York.

                            * * * * *
Ä [9] HERBS-N-SUCH (9:1992/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ HERBS-N-SUCH Ä
 Msg  : 1 of 6                                                                  
 From : Sharon Allsup                       1:109/361       Sun 21 Mar 93 11:49 
 To   : Cathy Harned                                                            
 Subj : Drying vs. freezing chives                                              
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ

 CH> When you harvest the chives, cut the older outer spikes/leaves/whatever
 CH> first, to w/in about 1/4" of the base of the plant, but really no
 CH> shorter than that, as it's a little hard on the plant.  I've found
 CH> that my impromptu "freeze drying" of chives seems to help them retain
 CH> a lot more color.  Make sure that the chives are dry.  Then just snip
 CH> the stalks into small sections.  Spread them on a cookie sheet and put
 CH> it, uncovered, in the freezer.   Won't take long for the chives to freeze
 CH> dry that way!  I usually just bottle them up afterwards in a small
 CH> freezer proof container & leave them there in the freezer.  They last
 CH> a long time that way.

        Exported to text file and saved....Thanks!

        How closely can chives be planted, realistically?  Have a circular
large pot that *might* hold a full season's supply for us, if they can be
seeded close together.... ;)

 CH> ...                         Think spring!

        Spring Equinox has arrived.  'bout time for the real thing now!
Went to a local park yesterday, and they still had 8" of snow on the ground
under the trees!  Leaf buds popping out all over, but you had to look close
to see them.


--- Maximus 2.01wb
 * Origin: The Den Of Procrastination   703-709-0138 (1:109/361)


     CHIVES ==========================

     CULTIVATION: ============ Chive is a perennial with small bulbs, producing
     grass-like  cylindrical hollow dark green leaves. Bearing in the summer an
     inflorescence  of pink or purple flowers.  Prefers sunny, or partial shady
     location. Grow best in rich, moist and well drained soil.

     Take  offsets  or  divide bulb in autumn  or  spring. Sow seeds in spring.
     Germination  time  is about 10 days, plant  matures in 80 days. They don't
     develop  into  husky specimens until the  second year. Grows in zone 1-10.
     Remove  flowers for better flavor, and divide and replant every 3-4 years.
     Transplant to 9 inches apart, and water in dry spells.

     Cut  leaves, leaving 2 inches for regrows. Pick flowers as they open. Once
     the  flowers  appear  the leaves  become  much less flavorful. Refrigerate
     chive  leaves in a sealed plastic bag  to retain crispness for 7 days. Dry
     flowers  and  bulbs. Leaves cannot be dried  with  any success, but may be
     quick frozen and stored.

     CULINARY  USES:  ============== Fresh chopped chives  will make any food a
     delight.  Sprinkle them on salads,  potatoes, cooked vegetables, soups and
     chicken.  Chive  do  wonders for egg dishes,  as  well as cottage, pot and
     other fre white cheeses. It also perks up sour cream and yogurt.

     A  mild  member  of the onion family,  chives  lent  just the right accent
     anytime  raw  onions  might  be overpowering.  Always  add  at  the end of
     cooking.

     Sprinkle  on food to stimulate the  appetite and help digestion. They will
     also  help  counteract the fattiness of  some foods. To reconstitute dried
     chives,  moist with salad dressing or lemon juice. Chives freezes well but
     are poor when dried.

     Use  the bulb sparingly. You can rub it around a salad bowl or fondue dish
     to add flavor.

     Use chives in place of raw onion in hamburgers for a milder flavor.

     MEDICAL  USES: ============= Chives are said to stimulate the appetite and
     relieve  high blood pressure . A few  crushed chive bulbs added to boiling
     water,  then  allowed  to cool, can help  ease  a troublesome cough if the
     drink is sipped regularly.

     Chives  are high in vitamin C and iron. The iron content is useful against
     anemia.  In  order  to receive the  maximum  benefit, chives must be eaten
     fresh.

     The  sulfur compounds in chives  have antibiotic properties. Eating chives
     seems   to  lower  blood  levels  of  low-density  lipoproteins,  the  bad
     cholesterol  that clings to artery walls.  This effect is attribute to the
     oils  in  each  plant.
     WARNING:  ========  Generally regarded as  safe,  for healthy nonpregnant,
     nonnursing adults.
     OTHER  USES: =========== Many insects are  repelled by the odor of chives,
     which  appear  to act as safe natural  pest repellents. They keep the bugs
     away  without  poisoning  people or pets.  Grow  chives as a deterrent for
     aphids, apple scab and mildew.
 
