Botanical Name: Allium schoenoprasum
How to Grow It
Onion chives are clump-forming perennials that reach about 30–50cm tall, with hollow, grass-like leaves and pretty purple pom-pom flowers in spring.
They’re naturally from Europe and Asia, but now grow almost everywhere, thriving in temperate and subtropicalclimates and tolerating a fair bit of neglect.
They like full sun for best growth but will handle partial shade (you’ll just get slightly thinner leaves). Soil-wise, they’re not picky – any well-drained soil will do, though they love a bit of compost mixed in. Keep them evenly moist, especially in the first year, but once they’re established they can cope with short dry spells. They won’t appreciate sitting in boggy soil for too long, though.
Best planting season? Spring or autumn is ideal, but honestly, you can plant them almost any time as long as you keep them watered while they settle in.
Propagation is dead simple – you can grow from seed, but the easiest way is to divide an established clump every couple of years. Just dig up the root ball, split it into smaller chunks, and replant – instant new chive patches!
Herbal & Nutrient Value
Onion chives might be small, but they’re packed with nutrients. They’re especially high in vitamin K (great for bone health and blood clotting), vitamin C (immune booster), and contain modest amounts of vitamin A, folate, and minerals like calcium and iron.
Traditionally, chives have been used as a mild digestive aid and a gentle circulatory tonic. They share some of the beneficial sulphur compounds found in onions and garlic – thought to have antimicrobial and anti-inflammatoryproperties.
There are no serious toxicity concerns – they’re safe to eat in normal amounts. (Your dog or cat shouldn’t munch the whole plant, though, as large amounts of any allium can upset pets’ stomachs.)
Traditional & Home Remedies
Garlic Chive Tea – Leaves steeped in hot water; used as a mild digestive tonic.
Poultice for Bruises – Crushed leaves applied to bruises or insect bites (folk remedy).
Tonic Soup – Leaves simmered with ginger and chicken for postpartum recovery.
Using It in the Kitchen
Chives are one of those herbs you’ll end up using almost daily once you grow them. The hollow green leaves are snipped fresh and add a mild onion flavour – like a whisper of onion rather than a shout. The flowers are edible too, with a delicate onion taste and a gorgeous purple colour that makes dishes look fancy.
You can eat chives raw (best for flavour), add them right at the end of cooking, dry them for winter use, or even freeze them (though they’ll soften). Keep a pair of scissors handy and snip as you need – the plant will keep producing.
Simple recipe ideas:
– Chive Butter – Mash chopped chives into softened butter for a quick spread for bread, steak, or steamed veggies.
– Eggs & Chives – Sprinkle fresh chives over scrambled eggs, omelettes, or poached eggs for instant flavour.
– Chive Vinegar – Steep chive blossoms in white vinegar for a week – you’ll get a pink, oniony vinegar for salads.
– Potato Topper – Toss hot boiled potatoes with butter, salt, and a fistful of snipped chives – simple and perfect.
– Chive Pancakes – Add chopped chives to savoury pancake batter or fritters for a light onion hit.
Storage tip: For longer keeping, chop and freeze in small containers – you can toss them straight into dishes from frozen.
Other Uses
Onion chives aren’t just useful in the kitchen – they’re a magnet for pollinators. Bees love the flowers, which means better pollination for the rest of your garden. The strong smell can also help confuse pests – many gardeners plant chives near carrots, tomatoes, or roses to deter aphids and mites.
They’re pretty enough for the flower bed (those purple pom-poms are basically ornamental) and once planted, they’ll keep clumping and spreading for years with almost no work.
Why it’s survival plant
Perennial – plant once and harvest for years.
Nutrient-rich – a fresh vitamin source all year.
Low-maintenance – they survive neglect and bounce back.
In short: if you’ve got even a scrap of space, onion chives deserve a permanent spot.
