🌿 ArbGard Online

Chives are a hardy, cool-season herb with thin, tubular leaves and delicate purple-pink flowers. 'Large Leaf Staro' is a cultivar bred for larger, more robust foliage and stronger flavor compared to standard chives. Gardeners grow it for continuous harvesting of mild onion-flavored leaves in salads, soups, and garnishes, and for its ornamental spring flowers.

Chives seeds germinate best at 60–70°F and typically sprout in 10–21 days. They benefit from light during germination, so sow on the surface or barely cover with soil. No pre-treatment is required, though seeds may benefit from a 24-hour soak before sowing.

Start seeds indoors 6–8 weeks before last spring frost, or direct sow outdoors after frost danger passes. Sow seeds on moist soil surface and press gently to ensure contact; do not bury. Space transplants or thin seedlings 6–8 inches apart. Chives can also be divided and transplanted in spring or fall from established clumps.

Keep soil consistently moist but not waterlogged. Fertilize every 4–6 weeks with a balanced, all-purpose fertilizer, or work compost into the planting area annually. Deadhead spent flower stalks to encourage more leaf growth, or allow some to flower for pollinators and ornamental interest. In zone 7, chives are fully winter-hardy and often evergreen; mulch lightly in severe winters. Watch for spider mites in dry conditions; increase humidity to prevent infestations.

Begin harvesting leaves when plants are 6–8 inches tall, typically 60 days after transplant. Pinch off outer leaves from the base, leaving the inner leaves to continue growing, or harvest entire stems just above soil level. Regular harvesting encourages bushier growth. Use fresh immediately for best flavor, or dry leaves for storage in an airtight container. Flowers are also edible and make attractive garnishes.