If you’re looking for a herb that brings a punch of flavor and is incredibly easy to grow, look no further than chinese chives – fresh and fragrant. This versatile plant, also known as garlic chives, is a must-have in any kitchen garden for its unique taste and reliable nature.
Unlike regular chives, Chinese chives have a flat, grass-like leaf and a distinct garlicky aroma. They’re a staple in many Asian dishes, but their uses go far beyond. Growing them yourself ensures you always have the best quality on hand. Let’s get started on how to cultivate and enjoy this wonderful herb.
Chinese Chives – Fresh and Fragrant
This section covers everything you need to know to get your chives established. They are perennial plants, meaning they come back year after year, making them a fantastic long-term investment for your garden space.
Choosing the Right Spot and Soil
Chinese chives thrive in a sunny location. They can tolerate partial shade, but for the most vigorous growth and strongest flavor, aim for at least 6 hours of direct sun daily.
The soil should be well-draining but rich. They don’t like to sit in soggy ground. Here’s how to prepare your bed:
- Loosen the soil to a depth of about 12 inches.
- Mix in several inches of compost or well-rotted manure. This improves drainage and provides nutrients.
- Aim for a soil pH that is neutral, around 6.0 to 7.0. A simple test kit from a garden center can check this.
Planting from Seeds or Divisions
You can start Chinese chives from seeds or by dividing existing clumps. Seeds are economical but slower. Divisions give you a head start.
From Seed:
- Sow seeds directly in the garden in early spring, after the last frost. Plant them about ¼ inch deep.
- Space seeds 1 inch apart. Later, you’ll thin seedlings to 6-8 inches apart.
- Keep the soil consistently moist until germination, which takes 2-3 weeks.
From Division:
- In spring or fall, carefully dig up an established clump of chives.
- Use a sharp shovel or knife to cut the clump into smaller sections, each with several healthy roots and shoots.
- Replant the divisions immediately at the same depth they were growing, spacing them 8-10 inches apart.
- Water them thoroughly to help settle the soil.
Essential Care and Maintenance
Once established, Chinese chives are remarkably low-maintenance. They are drought-tolerant and resistent to most pests and diseases, thanks to their strong scent.
- Watering: Water regularly, especially during dry spells, to keep the soil evenly moist. About 1 inch of water per week is a good guideline.
- Feeding: Feed plants in early spring with a balanced organic fertilizer. A side-dressing of compost each year is often sufficient.
- Weeding: Keep the area around your chives free of weeds, especially when plants are young. Mulching with straw or shredded leaves helps suppress weeds and retain moisture.
- Flowering: In late summer, plants produce pretty white flower clusters. If you want to focus energy on leaf growth, snip off the flower stalks as they appear. But the flowers are also edible and attract pollinators!
Harvesting Your Bountiful Crop
You can begin harvesting when the leaves are about 6-8 inches tall. Never cut all the way down to the base, as this can weaken the plant.
- Use sharp, clean scissors or a knife.
- Cut leaves about 1-2 inches above the soil level.
- Always harvest from the outside of the clump, allowing the inner leaves to continue growing.
- Regular harvesting actually encourages more, bushier growth.
The leaves are best used fresh, but they can be chopped and frozen for later use. Their flavor is most intense right after picking.
Growing Chinese Chives in Containers
No garden? No problem. Chinese chives adapt beautifully to container life. This is a great option for patios, balconies, or small spaces.
- Choose a pot that is at least 8-10 inches deep and has good drainage holes.
- Use a high-quality potting mix, not garden soil.
- Place the container in a sunny spot and water when the top inch of soil feels dry.
- Container plants may need feeding more often, about once a month during the growing season with a liquid fertilizer.
Culinary Uses and Recipe Ideas
The fresh, garlic-onion flavor of Chinese chives is a fantastic addition to many meals. Use them anywhere you want a gentle garlic note without the harshness of raw garlic.
Here are some classic ways to use them:
- Stir-fries: Add chopped chives in the last minute of cooking for a burst of flavor and color.
- Dumplings and Buns: They are a key ingredient in fillings for jiaozi (dumplings) and baozi (steamed buns).
- Eggs: Mix them into scrambled eggs, omelets, or savory pancakes.
- Salads and Garnish: Chop finely and sprinkle over soups, noodles, or salads.
- Flatbreads: Incorporate into dough for savory scallion pancakes.
A simple dish to begin with is Chinese Chives and Eggs. Just saute a handful of chopped chives for a minute, then pour beaten eggs over the top and scramble until set. Season with a little soy sauce—it’s delicious and ready in under five minutes.
Preserving the Harvest
To enjoy your chives beyond the growing season, you have a few good options. Freezing is the simplest method to retain much of their flavor.
- Wash the chives and pat them completely dry.
- Chop them to the size you typically use for cooking.
- Spread the chopped chives on a baking sheet and freeze for 1-2 hours (this is called flash freezing).
- Transfer the frozen pieces to a airtight freezer bag or container. They’ll keep for several months.
You can also make chive-infused oil or vinegar for a flavored condiment. Drying is not recommended, as it causes them to lose their distinctive aroma.
Troubleshooting Common Issues
Chinese chives are trouble-free, but here are a few things to watch for:
- Yellowing Leaves: Often a sign of overwatering or poor drainage. Check that your soil isn’t waterlogged.
- Slow Growth: Usually means the plant needs more sun or a nutrient boost. Try applying a balanced fertilizer.
- Thinning Clumps: Over several years, the center of a clump may become less productive. This is normal. Simply divide the plant in spring to rejuvenate it.
- Pests: Rarely bothered, but aphids might occasionally appear. A strong spray of water from the hose usually dislodges them.
FAQ About Chinese Chives
What’s the difference between Chinese chives and regular chives?
Regular chives (Allium schoenoprasum) have round, hollow leaves and a mild onion flavor. Chinese chives (Allium tuberosum) have flat, solid leaves and a distinct garlic flavor. They are different plants, though related.
Can I eat the flowers of Chinese chives?
Yes, absolutely! The white flower buds and blooms are edible. They have a milder garlic flavor than the leaves and make a lovely garnish. They also attract bees to your garden.
How often should I harvest my chive plants?
You can harvest lightly as needed once the plant is established. For a major harvest, you can cut leaves back about every 3-4 weeks during the growing season. The plant grows back quickly.
Will Chinese chives survive the winter?
Yes, they are very cold-hardy perennials. In fall, the foliage will die back after a hard frost. Simply cut the dead leaves back to the ground. The roots will survive underground and send up new shoots in spring.
Are there different varieties of Chinese chives?
There are a few. The standard type has green leaves. ‘Mauve’ has attractive purple-tinged flowers. There’s also a ‘Yellow Leaf’ variety where the leaves are blanched (grown without sunlight), resulting in a more tender texture and slightly sweeter taste, often used in specific dishes.
Adding Chinese chives to your garden is a simple way to grow your own gourmet ingredient. With minimal effort, you’ll have a continuous supply of this aromatic herb to enhance your cooking. Their resilience and flavor make them a favorite for gardeners of all skill levels. Give them a sunny spot and some basic care, and they will reward you for seasons to come.