By HELENRUTH SCHUETTE, Master Gardener

Chives (Allium) have been in people’s gardens for over 5,000 years. The delicate onion flavor of chives is the mildest in the onion family, easy to grow and most commonly used in the kitchen. They can be used in place of onions for a slightly different, milder flavor. Using chives snipped fresh on a baked potato, smothered in sour cream is a beginning place to start enjoying  this herb.

Chives grow best in full sun in hardiness zones 3-8. The soil should be fertile, moist and well drained, but chives adapt to most soil conditions. These plants are easy to start from seed, but they do like the soil temperature to stay above 65 degrees F. before they will germinate; seeds started directly in the garden are unlikely to sprout before early summer. To keep the plants vigorous, dig up and divide the clumps every couple of years, once the flowers have faded in late summer.  If you are not growing the chives for the flowers, then cut the plant to the ground two or three times during the growing season to promote fresh growth from the base.

Chives are decorative enough to be included in a mixed or herbaceous border and can be left to naturalize. Because they flower early in the season they are loved by pollinators when little else is available. In an herb garden chives should be given plenty of space to allow self-seeding. I consider them as flavorful weeds in my garden. Chives can also be grown in containers, allowing you to bring them in for the winter months. If entering a small bunch of chive for judging at the county fair, leaves should be strong, green and include a purple flower or two if possible.

Some recommended varieties include A.schoenoprasum (chives onion chives) forms a clump of bright green, cylindrical leaves. Clusters of pinky purple flowers are produced in early and mid summer. It grows 12-24 inches tall and 12 inches wide. ‘Forescate’ produces pink-purple flowers. ‘Grolau’ was developed for indoor use, has thicker leaves and a stronger flavor and produces best when cut frequently. ‘Ruby Gem’ has ornamental grey foliage and  red flowers. ‘Staro’ is a hybrid with thicker leaves ideal for freezing. A. tuberosum (garlic chives, Chinese chives, Chinese leeks) is becoming very popular for its flavor, tasting like combination of chives and garlic. Leaves are more flat than round and flowers are white.

Chives should be used fresh. Dried chives are available but lack flavor. You can harvest the fresh leaves toward the end of the season, before frost, and mince and freeze with enough water to fill an ice cube tray. Drop cubes into soups, gravies, hot dishes. The flowers are best when fresh.

Chives are said to increase appetite and encourage good digestion. They are also very high in vitamins C and A and calcium, and possess antibacterial and antifungal properties. Chives are companion plants to carrots. When the two are grown in close proximity, carrots tend to grow larger. What an interesting plant!

Call the local Master Gardener horticultural assistance voice mail at 444-7916 with your gardening questions. We hope to see you at the Tour of Gardens on June 23; tickets are available at the Tea and Gift Shoppe and at Nature’s Edge Nursery in Bemidji.