Chives

Chives are a hardy, long-lived perennial and get through winter outdoors without any problem in the lowlands of Germany, Austria and Switzerland. Cut the blades back close to the ground in autumn. The plant withdraws into the bulb and shoots again by itself in spring; stand containers in a sheltered spot against the house wall.

Chives can be propagated in two reliable ways.

Sowing (cold-stratification seed): Sow directly in the bed from mid-March to mid-April, or start indoors from February. Chives germinate best at cool temperatures of around 5 to 10 °C and need the cold stimulus. Definitely avoid a warm room, as germination fails if it is too warm. Store your own seed in the fridge for about two weeks before sowing, so that the necessary cold stimulus takes effect. Chives need darkness to germinate: cover the fine black seeds with about one centimetre of soil and keep them evenly moist. After about two to three weeks the first blades appear.

Division (splitting the clump): Every 3 to 4 years, dig up the clump in early spring (before new shoots appear) or in early autumn. To do this, push the garden fork in generously around the clump so that as many roots as possible are kept. Shake off the soil and divide the clump into pieces with your hands or a knife. Each piece should have at least 5 to 6 shoots with intact roots. Replant the pieces immediately in a new spot and water in well. Division also rejuvenates older stands that have become dense over time, and gives you new plants without much effort.