Allium schoenoprasum

Chives are a hardy, clump-forming perennial herb cherished for their delicate flavour and cheerful, edible flowers. Native to temperate regions across the Northern Hemisphere, they have been grown in cottage gardens and kitchen plots for centuries. Plants reach 30 to 45 centimetres tall and form a tight cluster of slender, tubular green leaves topped with striking purple pom-pom blooms in late spring and early summer.

The leaves offer a fresh, mild onion flavour that pairs beautifully with eggs, potatoes, soft cheeses, dips, soups, and salads. The blossoms are also edible and make a beautiful garnish or can be steeped in vinegar to create delicately flavoured herb infusions. Chives are often used as a finishing herb, stirred in at the end of cooking to preserve their crispness and aroma.

Sow seeds shallowly in early spring or autumn, as chives germinate best when just lightly covered. Keep moist until sprouting, which typically takes 7 to 21 days. Chives thrive in full sun and rich, well-drained soil, preferring a pH of 6 to 7. They are cold-hardy and drought-tolerant once established.

Plants are low maintenance and long-lived. They benefit from regular harvesting and occasional division every two to three years to maintain vigour. Cut leaves frequently to encourage fresh growth, and remove flower heads if you want to limit self-seeding.

Standard packet contains approx. 200 seeds

Petite packet contains approx. 70 seeds