Regularly caring for chives will give them the fresh aroma and subtle flavor you live in a high yield. Full sun is best; although you can get away with light shade, especially in hot weather, the plants won’t look as good or be as productive. Likewise, while established chives are drought-tolerant, you should still try to keep the soil consistently moist. Mulching will let you water less frequently. As a cool-season herb, they grow best in temperatures of 60-75 degrees.

A great reason to grow chives is that they rarely have pest issues and are disease-resistant. They can occasionally attract aphids, whiteflies and onion maggots, especially if planted near other plants these pests like. The main disease concern is root rot in overwatered or poorly draining soil.

Starting chive seeds indoors isn’t necessary, but it can help extend the growing season. Using high-quality seed-starting mix in a well-draining tray, plant seeds a quarter-inch deep 6-8 weeks before the final spring frost. If using pots or plug trays, plant 1-2 seeds per cell. Keep the soil moist and provide at least six hours of sunlight or grow lights per day. Germination takes between 10-20 days. The seedlings are ready to transplant when they are 4-5 inches tall.

You can plant chives in the spring after the final frost has passed. In southern regions, many people plant in the early fall for a flourishing winter crop. Space plants 6-12 inches apart in rows or columns. Along with garden growing, chives are an excellent ornamental herb to line walkways. Just ensure there’s adequate sun and drainage. Chives are known for self-seeding, but tend to clump naturally, so encroaching on other plants and borders isn’t a major concern.

Container growing is convenient and makes overwintering easier in cold climates — plus it makes for better summer growing in hot climates. Use a container at least six inches deep, and consider terracotta pots to improve airflow.

Chives love slightly acidic soil but aren’t as nutrient-hungry as other herbs. Naturally rich soil is sufficient for growth. If you have poor-quality soil, work 4-6 inches of slow-release balanced fertilizer — or organic matter like compost, fish emulsions and rotted manure — into the soil when planting, then re-apply every 4-6 weeks. Use fertilizer lightly and consider diluting to half-strength. Test the soil first to see if it’s necessary, as over-fertilization affects the flavor.

Chives are perennial plants that can handle temperatures down to 40 degrees for short periods, making them an excellent year-round crop in certain growing zones. Maintain consistent temperatures with insulation such as frost blankets, row covers or an extra-thick mulch layer. In the coldest regions, you will need to bring chive plants indoors.

Removing chive leaves doubles as pruning since this causes new growth. You can cut or pinch off the flowers to prevent seeding, though this will take away from the decorative nature. Divide and transplant clumps every 3-4 years to prevent overcrowding.

You can start harvesting after about two months of growth. Cut the leaves at the base for regrowth and appearance. Older leaves are less flavorful, so harvest them as frequently as once a month. Use the leaves when fresh or freeze them, as dried chives lose a lot of flavor.