chives

chives / Allium schoenoprasum

1 star 1 star 1 star 1 star 1 star (0 reviews) Write review
approx 300 seeds £1.99
in stock
Quantity 1 Plus Minus
Buy chives chives / Allium schoenoprasum: Add to salads, soups, stews and curries

  • Position: full sun
  • Soil: fertile, moist but well drained

    Delicious evergreen herb that will come back year after year. The slim, elegant dark green leaves can be snipped with scissors and used as a spicy addition to salads, or in soups, stews and curries. The pale mauve pom-pom like flowers, which are also edible and look wonderful when sprinkled over a summer salad, are produced in early summer, This is a very decorative addition to herb or vegetable garden.

  • Growing Instructions:Choose a rich soil in sun or part shade and sow sparingly into shallow drills in spring. Cover lightly with more soil and water well. Can also be sown in seed trays full of potting compost: pot on seedlings as they grow and transplant outside allowing 10cm between plants. Keep well-watered and snip off flowers to keep plants producing new leaves. In late summer after flowering cut all leaves down to about 5cm above ground level to encourage a new flush of young growth.

  • Sow: March to May

  • Harvest: July to September

  • Approximate quantity: 300 seeds.

Delivery options
  • Standard £4.99
  • Next / named day £6.99
  • Click & collect FREE
more info

Eventual height & spread

How to use companion plants

Companion planting is a method of growing different plants adjacent to one another for the benefit of one or both of the companions. Some plants are thought to confuse or act as a decoy to potential pests, while a few provide food for the pest's natural

Read full article

Buying vegetable plants

If you just want to grow a few vegetables or have suffered losses with early sowings, buying plants is a great way to play catch-up. Buying plants also allows you to grow vegetables if you do not have the facilities to raise them from seed yourself or whe

Read full article

Floral gastronomy

I used to be a bit sceptical about all this new-fangled fashion for eating flowers. All a bit Guardianista, I thought. Looks nice and all that, but what about the flavour? Well. Then I ate a rosemary flower. And found out about the flavour, and why people

Read full article