Chive – a great companion for dishes that enhances the flavor of your everyday diet
What is Chives and Why It Shouldn't Be Missing in Any Kitchen
At first glance, an inconspicuous green herb often ends up as a garnish on potatoes or in egg salad. But chives, commonly known as chives in English, are among the most aromatic and versatile herbs you can always have on hand—preferably fresh, grown at home. You might be surprised that it's not just a tasty seasoning but also a source of vitamins and an immune booster. And the best part? Growing chives is easy and can be done by anyone, even if they have never grown anything before.
What is Chives and Why It Deserves Your Attention
Under the name "chives," we find Allium schoenoprasum, a perennial plant from the onion family. It originates from Europe and Asia and has been cultivated for centuries not only as a spice but also as a medicinal plant. Unlike onions or garlic, it doesn't have as strong an aroma, but its mild onion-garlic flavor makes it ideal for light dishes where you don't want the spice to overpower the main ingredients.
Chives are rich in vitamin C, vitamin A, folic acid, potassium, and calcium. Thanks to these nutrients, it aids digestion, strengthens the immune system, and has mild antibacterial effects. Additionally, it contains antioxidants, which help fight free radicals. In folk medicine, it was used to improve appetite or as a remedy for bloating.
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Interestingly, chives also have mild diuretic effects, which can be beneficial for body drainage. And although it often plays only a supporting role on the plate, it is by no means a secondary herb. In combination with other fresh herbs like parsley, dill, or coriander, it creates a harmony of flavors that delights not only vegetarians.
Chives in the Kitchen – A Small Detail with a Big Effect
Anyone who has ever sprinkled freshly chopped chives on a buttered bread knows that this simple detail can turn even an ordinary dinner into a gourmet experience. Whether it's scrambled eggs, cottage cheese with radishes, potato salad, or homemade soup, chives bring a fresh and slightly spicy flavor to them.
One of the most common ways to use chives is raw—added after the dish is cooked. Heating quickly diminishes its aroma and nutrients. Therefore, always add it at the end of cooking or directly on the plate. It also pairs well with cottage cheese, yogurt, or sour cream, making it an ideal ingredient for light spring spreads.
In some families, it's customary to have chives available all year round, whether for sandwiches during winter holidays or in spring salads with eggs. It's no wonder it's earned the nickname "everyday herb".
How to Grow Chives – in the Garden, in a Pot, or on the Windowsill
You might think, "But I'd need a garden!" The good news is that growing chives is possible even in a small space. All you need is a pot and some light. Chives are not demanding—it is an easy-to-grow perennial that will reward you even if you don't give it excessive care.
For those who want to start, it's ideal to buy organic chive seeds and sow them early in spring—ideally in March or April. The seeds are sown shallowly, about half a centimeter deep, and should be covered with a light layer of soil after sowing. It's ideal to use well-draining, humus-rich soil and a pot with drainage to allow excess water to drain and prevent root rot.
Young plants will sprout in about two weeks, and after a few more weeks, you can start cutting the first leaves. It's best to trim chives regularly—this encourages its growth and branching. If you have the opportunity, you can transplant it outside into a garden bed for the summer, where it will form a dense clump. In winter, you can move the plant back indoors, where it can continue to grow on a windowsill.
A common mistake when growing chives is overwatering. Chives need moist soil, but do not tolerate waterlogging. If you're unsure whether to water, wait until the soil slightly dries out. And don't forget to regularly trim the flowers—chives bloom with purple spherical flowers, which are beautiful, but if you let them mature, the plant will put all its energy into the seeds and stop growing.
Harvesting Your Own Chives – A Step Towards a Healthier Lifestyle
Imagine preparing a light dinner in the evening and instead of running to the store, you just open the window and pick a few stalks of fresh chives. It's not only convenient but also eco-friendly. Growing herbs at home reduces your carbon footprint, eliminates the need for unnecessary plastic packaging, and brings a bit more nature into everyday life.
Moreover, when you have chives on hand, you automatically reach for healthier seasoning alternatives. Instead of salt or industrial sauces, you add an herb that benefits the body. Chives bring fresh flavor even where there are few ingredients. An example is the story of Mrs. Alena from Ostrava, who took to growing herbs on her balcony after retiring: "Not only do I save money, but I finally know what I'm eating. Now I can't imagine even a simple soup without chives."
Why It Pays to Know the Origin and Quality
At a time when chives can be bought in almost every supermarket, home growing might seem like unnecessary effort. But origin and quality are what make the difference. Herbs from regular stores are often grown in greenhouse conditions with the help of chemical fertilizers and pesticides. Their taste is often bland, and their nutritional value lower.
In contrast, organic chives from home cultivation, without chemicals and lovingly cared for, not only have a stronger flavor but also a higher nutrient content. Moreover, they last much longer—while store-bought bunches wilt within a few days, home-grown chives can grow for months.
Long-term, it shows that the more people return to simple and natural ways of growing, the more positively it affects their relationship with food and health. It's not just about chives—it's a conscious decision that we want to control what we put on the plate for ourselves and our family.
When to Harvest and How to Store
Harvesting chives is simple—just cut the stalks about 2–3 cm above the ground. New shoots will grow quickly, so you can harvest regularly, almost all year round. If you have excess, you can chop the chives and freeze them. Drying is not recommended as the herb loses most of its flavor.
Frozen chives retain their color and aroma and are suitable for soups or sauces. Just be careful not to defrost them too early—adding them directly to hot food is best.
Chives deserve more attention than we usually give them. It's one of the few herbs that can be easily grown without a garden and still has enormous culinary and health potential. Once you grow it yourself, you'll find that the small green clump on the windowsill is not just an ornament but a daily reminder that in simplicity lies beauty—and health.
