Non GMO, Heirloom, Organic, 85 - 90 Days To Maturity, Perennial
Planting Instructions:
Plant 1/4" deep, in rich, moist, and well-drained soil. These have an upright growth habit so you can plant 6-12" apart.
Care:
Use plenty of organic matter and compost. Aim for full sun but in very hot climates they will need afternoon shade. They don't need heavy feeding, compost once a year should work well. To harvest snip leaves 1 - 2" above the soil. These plants will readily reseed themselves so you won't need to buy seeds each year.
The slender, onion-flavored, green foliage of chives can be eaten fresh or cooked, and can even be frozen for use later. The cheery, lavender-pink flowers of this perennial herb are also edible and make this species a welcome addition to ornamental borders.
Chives have a long history, cultivated for both culinary and medicinal purposes for thousands of years. Originating in Asia and Europe, they were used in ancient China as early as 3000 BCE. Valued for their digestive and fatigue fighting properties the Romans used them to relieve pain and aid in digestion. They were introduced to the America's by colonists.
