Chives are amazing little plants. They always seem a little insignificant, but they can really bring that light and delicious flavor of onion without overpowering you. Bake with them, fry with them, roast with them, they are truly a sensational herb!
Here we grow them from seed, and they all start off in the basement. This year we began around March, although you could (and should!) have them starting all year round. We plant them in our standard soil mix, put them under lights and watch them grow. When they are around 3" to 4" tall, we start hardening them off outside for transplanting.
We then transplant them outside during the early spring months to get the most out of them. These plants are perennial, so if you leave them in the ground during the winter months they will be there for you in the spring. If you want to have chives all year round, you can put them in pots for an indoor herb garden!
Harvest the chives when you like, but be sure to cut them to about 2" above the soil line. Cutting them back will encourage growth and keep them looking nice! We cut on ours 3-4 times a year during the growing season.
This last week we harvested around two cups wort, and I knew exactly what to do with them. I made them into delicious rolls! I used Claire Saffitz' recipe from her book “Dessert Person for Pull Apart Sour Cream and Chive Rolls.” I followed the recipe to the T, and they were the best rolls I have ever made, and probably the best I have ever had. If you would like the recipe click here.
So if you're on the fence about growing chives, or you don't know exactly what to do with them, I hope you have been inspired and will give them a shot! They are certainly delicious. You won't be disappointed!
~Everbearing Farm
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