Edible spreading groundcover has a layman’s reputation for warding off scab on fruit when planted around the tree. Is thought to act as an aromatic pest confuser, emitting bitter aromas that deter critters from grazing in the garden.
Chives are good to eat from early spring to heavy frost. Add greens and starry purple blossoms to omelets for subtle savory onion flavor. Cut back after flowering for fresh re-growth.
Plant 12–18" apart in full to part sun. Z3. Maine Grown. (1-3" clump)
753 Chives - Organic** Small & Light shipping
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Medicinal and Culinary Herbs
These plants have long histories of traditional culinary and medicinal uses. It’s up to you to educate yourself about the safety and efficacy of using plants for medicinal purposes. The statements in our catalog regarding traditional medicinal uses of plants have not been evaluated by the FDA. The plants we sell are not intended to diagnose, treat, cure, or prevent any disease. Plants may take a year or more to establish before they flower; roots often take several years to reach harvestable maturity.
When you receive your order, open the bags and check the stock. Roots and crowns should be firm and pliable. If they are slightly dry, add a little water or, if they are going to be planted or potted up soon, wet the roots. Generally, a little surface mold is harmless and will not affect the plant’s future performance.
If you do not plant or pot them up immediately, store them in a cool (35–40°) location for a short time.
Do not plant bare-root perennial plant crowns directly outdoors before danger of frost has passed. Wet and/or cold conditions for an extended period may cause rotting.
Pot up rootstock using well-drained potting mix in a deep 6" pot or a 1-gallon container. Avoid coiling the roots in under-sized containers. Grow newly potted perennials for a few weeks in a protected location in indirect light at 50–60°. Transplant outside once they show some top growth and the danger of frost has passed.