Chives are one of the easiest perennial herbs to grow and do very well in the Nashville area.
Best Conditions
- Sun: Full sun is best (6+ hours), but they tolerate part sun.
- Soil: Loose, fertile, well-drained soil.
- Water: Keep evenly moist but not soggy.
- Temperature: Very cold hardy; they come back every spring.
Planting
- Plant from:
- Seeds
- Nursery plants
- Divisions from an older clump
- Space plants about 6–12 inches apart.
- Chives grow well:
- In garden beds
- Raised beds
- Containers
Growing Tips
- Cut leaves regularly to encourage fresh growth.
- Remove flower stalks if you want more leaf production.
- Divide crowded clumps every 2–3 years in spring or fall.
Overwintering in Tennessee
Chives usually survive winter outdoors without protection. The tops die back after frost and regrow in spring.
Harvesting Chives
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- Start harvesting once leaves are about 6 inches tall.
- Use scissors to cut leaves about 1–2 inches above the soil.
- Harvest from the outside of the clump first.
Fresh chives taste best before flowering, though the flowers are edible too.
Ways to Use Chives
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Chives have a mild onion flavor.
Fresh Uses
Great in:
- Scrambled eggs
- Baked potatoes
- Soups
- Salads
- Cream cheese
- Sour cream dips
- Compound butter
- Cottage cheese
- Roasted vegetables
Chive Blossom Uses
The purple flowers can be used in:
- Salads
- Herb butter
- Vinegar infusions
- Garnishes
A popular recipe is chive blossom vinegar:
- Fill a jar loosely with blossoms.
- Cover with white vinegar.
- Steep 1–2 weeks.
- Strain.
The vinegar turns bright pink-purple.
Preserving Chives
Freezing (best flavor)
- Chop fresh chives.
- Spread on a tray to freeze.
- Transfer to freezer bags or jars.
Drying
You can dry them, but they lose much of their flavor.
Chive Butter
Mix chopped chives into softened butter and freeze in portions.
Companion Planting
Chives help repel some pests and are useful near:
- Tomatoes
- Carrots
- Roses
- Apple trees
They also attract pollinators when flowering.